Recipe#6571

Title: Brunswick 05

From: EHD theoldman@prodigy.net 
 Newsgroups: rec.food.recipes 
 Subject: Brunswick Stew 
 Date: 9 Jan 1999 20:05:05 -0700 
 Message-ID: <368FF99C.2CEC@prodigy.net> 

1 Chicken 2 1/2-3 1/2 lbs.
 1 1/2 lbs. ground beef(round or sirloin)
 3/4 lbs. ground pork
 1 can (28 oz) tomatoes, diced, chopped or crushed
 1 can (14.75 oz) creamed corn
 1/2 cup ketchup
 1/2 cup cider vinegar
 1/2 stick butter
 1 tsp black pepper
 3/4 tsp red pepper
 1/2 tsp salt 
 Remove skin and excess fat from chicken.  Cut up chicken and place
 in a pot and cover with water. Bring to a boil, then lower heat
 and simmer until meat falls off the bones. Drain the broth.  After
 the chicken has  cooled, pick the meat from the bones, shredding
 into small pieces. In a large skillet, cook the beef and pork
 together, stirring often and breaking into small pieces, until the
 meat is just gray. Drain fat. Put meat and chicken into a crockpot
 or large pot.  Add the rest of the ingredients.  Cook over low heat
 for 3 hours, stirring from the bottom of the pot often, or if using
 a crockpot cook for 5-6 hours at a low setting. I couldn't find
 any ground pork so I used a pound of mild sausage in it's place.
 I also added a can of Baby Lima Beans.  I put mine in the refrigerator
 over night and removed all the grease the next day before I warmed
 it up. You might want to give it a couple of spoons of Tabasco for
 a little kick.