s BRUNSWICK STEW 1**** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
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dec 03 this was great but note it takes 3 days of cooking
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2-6-07 very good, used l/o turkey this time
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1 4 lb chicken
3 lb pork loin
1 tb salt
5 oz worstershire
4 oz wine vinegar
4 oz rice vinegar
2 lg cans whole tomatos
1 small red pepper seeded
4 large sweet onions
16 ears white corn shucked boiled kernals removed (i used 2 pkgs
frozen corn)
2 10 oz pkg frozen lima beans
2 10 oz pkg frozen okra
1 10 oz pkg frozen black eyed peas (i couldn't fine them, used canned
instead)
6 medium garlic cloves minced
8 chicken broth bouillon cubes
1 tb hot pepper sauce
32 oz ketchup
10 oz steak sauce
3 lg lemons, juiced (i used bottled)
1 dash hot pepper sauce

day 1
in large pot cook chicken and pork over very low heat in seasoned
water (salt, worcestershire, wine vinegar, rice vinegar,1 quart
water), cook covered overnight. (i did this in the crockpot low for 10
hours

day 2
pick meat from bones and shred, put back in to stock ( i strained the
broth to make sure i had all the bones out)
add everything else to the stock and cook slowly stirring every 30
minutes for 8 hours(i cooked it on low overnight)

day 3
refrigerate for 24 hours and reheat before serving

Notes:
********** RECIPE ENDS ********

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Nutrition Facts
Serving Size: 1
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*

Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.