*  Exported from  MasterCook II  *
 
               BRUNSWICK STEW #2 (With Chicken, Beef, & Pork)
 
 Recipe By     : Homemade Good News (Vol 3 No 6)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         hen
    1 1/2  pounds        chuck or round steak
    1      pound         lean pork backbone
    2      quarts        cold water
    2      tablespoons   salt
      1/2  teaspoon      whole black peppercorns
    2      tablespoons   dried red pepper
    1      cup           diced potatoes
    1      cup           snap beans (fresh)
    1      cup           peas (fresh)
    1 1/2  cups          chopped onion
    2      cups          sliced okra (fresh)
    2      cups          baby lima beans (fresh)
    2      cups          fresh whole kernel corn (just cut off cob)
    2 1/2  quarts        fresh tomatoes
    1      teaspoon      coarsely ground black pepper
      1/3  cup           butter
                         Optional: Tabasco or other red hot pepper
                         sauce -- to taste
 
 Put chicken, beef and pork into a very large kettle with the cold water,
 salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or
 until meat is tender and falling off bones. Remove and discard bones,
 gristle, fat. Reserve stock. Cut meat into cubes or dice and return to
 stock. Add all remaining ingredient. Cover and cook slowly for several
 hours. Check ooccasionally during this cooking time, and if stew is not
 thickening up satisfactorily, remove lid and let stew continue to simmer
 uncovered.
 Makes about 1 1/2 gallons.
 
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