Sonny frye's brunswick stew
3 gallons
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork Loin Roast; 5 lb.. | |
| 2 | Broiler/Fryer; 3 lb each | |
| 3 | quarts | Water |
| 3 | pounds | Onions; ground or chopped |
| 4½ | pounds | Potatoes; peeled, ground or coarsely shredded |
| 1 | 28 ounce can of Tomatoes undrained, mashed | |
| 2 | Bottles Catsup, 14 oz each | |
| 1 | Bottle Mustard/mayonnaise sauce 10 oz | |
| 1 | Bottle Worcestershire 5 oz | |
| 2 | Lemons; just the juice | |
| 1 | cup | Margarine |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Pepper |
| 2 | Cans Cream Style Corn; 17 oz each | |
| 1 | Can whole-Kernel Corn drained | |
| 1 | Package frozen lima beans thawed and drained | |
Directions
Combine Pork, chicken and water in a large Dutch oven; bring to a boil. Cover reduce heat, and simmer 2 hours. Remove meat from broth reserving broth. Skin, bone and shred meat; cover and chill. Cover and chill broth 8 hours or overnight, remove solidified fat.
Heat broth; add onions and next 9 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 2 hours, stirring often. Add reserved meat, cream-style corn and, whole kernel corn, and lima beans. Bring to a boil. Reduce heat and simmer, uncovered 2 hours or until desired consistency, stirring often. Add additional water for a thinner consistency.
: Thanks to James F. Ragland from Montgomery, Alabama..
Typed by Mike and Karen Stock ⅛/95 Submitted By MIKE STOCK On 01-18-95