*  Exported from  MasterCook  *
 
                              KENTUCKY BURGOO
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Stews                            Beef
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Ready to Cook BroilerChicken
   12       c            Water
      1/4   ts           Pepper
   56       oz           (2 cns) Tomatoes
    2       c            Coarsely Chopped Carrots
    1       c            Chopped Celery
    2       tb           Packed Dark Brown Sugar
    4                    Whole Cloves
    1                    Bay Leaf
   32       oz           (2 cns) Butter Beans
      2/3   c            Unbleached All-purpose Flour
    2       lb           Beef Shank Cross-cuts
    1       tb           Salt
    6                    Slices Bacon
    1       c            Cubed Peeled Potatoes
    1       c            Chopped Onion
    1       c            Chopped Green Pepper
      1/4   ts           Crushed Dried Red Pepper
    1                    Clove Garlic, Minced
    4                    Ears Of Fresh Corn
   10       oz           Frozen Cut Okra
 
   In 10-quart Dutch oven or stock pot combine chicken,
   beef cross cuts, water, salt and pepper.  Cover; cook
   til meat is tender, about 1 hour. Remove chicken and
   beef from broth, reserving broth.  Remove chicken and
   beef from bones; discard skin and bones.  Cube beef
   and chicken. Set aside.  Cook bacon til crisp; drain,
   reserving drippings.  Crumble bacon, set aside.  To
   reserved broth in Dutch oven, add cubed beef,
   undrained tomatoes, potatoes, carrots, onion, celery,
   green pepper, sugar, red pepper, cloves, garlic,and
   Bay Leaf.  Cover; simmer 1 hour, stirring often.
   Remove cloves and bay leaf.  With knife, make cuts
   down center of each row of corn kernels and scrape off
   of cobs.  Add corn, cubed chicken, undrained beans,
   and okra to Dutch oven; simmer 20 minutes.  Blend
   flour and reserved bacon drippings; stir into stew.
   Cook until stew thickens. Salt to taste.  Garnish with
   parsley and serve hot with baking powder biscuits for
   a great meal.
  
 
 
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