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Brunswick stew (soup)

Yield: 6 Servings

1 tb Bacon fat      1 lg Onion; sliced
1 Chicken; cut in half      1 lb Beef stew meat; in bite-size
1 tb Flour      1 lb Baked ham (leftover)
8 c Cold water      1 tb Salt Fresh ground black pepper
1/2 ts Dried thyme      1/4 ts Red pepper flakes
1 lg Canned tomatoes      2 md Potatoes; diced
1 c Frozen corn kernels      1 c Frozen lima beans
1 c Frozen okra; sliced      1 c Frozen green beans
1/4 c Fresh parsley; chopped

Recipe by: Someone in Georgia North Carolina or Virginia In a large heavy kettle heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour add to kettle along with chicken and brown. Add the ham cold water salt black and red pepper and thyme. Bring to boil then reduce heat and simmer for 2 hours covered or until meat is tender. Remove meats from stock and strain stock. Skim any excess fat from stock and return to kettle. Remove chicken from bones discard skin and cut into bite size pieces. Return meats to kettle adding all remaining ingredients except for okra beans and parsley. Bring to boil and simmer covered for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More