*  Exported from  MasterCook  *
 
                           BRUNSWICK STEW (SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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