*  Exported from  MasterCook  *
 
                               Brunswick Stew
 
 Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
 Serving Size  : 22   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pork roast
                         --4 1/2-pound
    1                    hen
                         --4 1/2 pound
   48      ounces        canned whole tomatoes
                         --undrained and chopped
    8      ounces        tomato sauce
    3      large         onions -- diced
    2      small         green peppers -- diced
      3/4  cup           vinegar
      1/4  cup           sugar
      1/4  cup           all-purpose flour
    1      cup           water
    1      teaspoon      salt
      1/2  teaspoon      pepper
      1/2  teaspoon      ground turmeric
    2      tablespoons   hot sauce
   16      ounces        frozen shoepeg corn
 
 Place roast, fat side up, on rack of a roasting pan. Insert meat
 thermometer, being careful not to touch bone or fat. Bake at 3250F about
 30
 to 35 minutes per pound or until thermometer registers 1600. Cool. Trim
 and
 discard fat; cut pork into 2-inch pieces.
 Place hen in a Dutch oven, and cover with water. Bring to a boil; cover,
 reduce heat, and simmer 2 hours or until tender. Remove hen from broth
 and
 cool. (Reserve broth for other uses.) Bone hen, and cut meat into 2-inch
 pieces
 Coarsely grind pork and chicken in food processor or with meat grinder.
 Combine ground meat, tomatoes, tomato sauce, onion, green pepper,
 vinegar,
 and sugar in a large Dutch oven. Combine flour and water, stirring until
 smooth; stir into meat mixture. Stir in salt, pepper, turmeric, and hot
 sauce. Cook over medium heat 30 minutes, stirring occasionally. Add
 water,
 if needed, to reach desired consistency. Stir in corn, and cook an
 additional 10 minutes.
 Yield: 22 cups.
 Note: Brunswick Stew freezes well. To serve, thaw and cook until
 thoroughly
 heated.
 Busted by Gail Shermeyer <4paws@netrax.net>
  Notes: There are almost as many variations of Brunswick Stew as there
 are
 of barbecue sauce. This pork and chicken version seems to be most
 typical.
 While a bowl of steaming Brunswick Stew is good alone, it’s often served
 as
 an accompaniment to Southern barbecue.
 
 
 
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