Recipe#6394

Title: Brunswick 01

Newsgroups: rec.food.recipes 
 From: nell@is.rice.edu (Paula Gaynell Warnes) 
 Subject: Brunswick Stew 
 Message-ID: CFD2po.EIF@rice.edu 
 References: leinh001.3.000FCEA0@mc.duke.edu 
 Date: Sat, 23 Oct 1993 17:46:36 GMT 

This makes a lot of stew.  You will probably want to
 half or even quarter it, if want to try it before serving it to a group.
 Cut up a pound of Chicken and put it in a large pan with three
 quarts of water, one large onion, one half pound of lean ham cut
 into small pieces and simmer gently for two hours.  Add three
 pints of tomatoes, one pint oflima beans, four large Irish
 potatoes diced, one pint of grated corn, one tablespoon of salt,
 one fourth teaspoon pepper, a small pod of red pepper.
 Cover and simmer gently for one more hour stirring frequently to
 prevent scorching.  Add three onces of butter and serve hot.