My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, October 18, 2010

Brunswick Stew

I am a huge fan of "good" Brunswick Stew and this recipe is straight from Virgina and Edie. I was going to post mine but hers is so much easier not to mention healthier and every bit as tasty. All the ingredients are the same except I do add 2cups of frozen or fresh okra to mine. She also doesn't have all the chicken fat in hers that I do. I think I made the right choice.

This makes a big pot so invite friends and don't forget the Cornbread/Spoon Bread.

This freezes beautifully!

Brunswick Stew
8-10 servings
print recipe

4 boneless, skinless chicken breast boiled and shredded
2 large potatoes, peeled and cut into large cubes
1 10-ounce package of fordhook lima beans, fresh or frozen
2 cans shoepeg corn, or use yellow if you don't have shoepeg
1 large onion sliced
2 14-ounce cans chicken broth
1 28-ounce can tomatoes
1 small can tomato paste
1 1/2 teaspoons salt
2 tablespoons sugar
Black and cayenne pepper to taste

Mix all ingredients in a large pot or dutch oven. Cover and cook until potatoes are tender. You can let this simmer all day or in a slow cooker if you like. The longer it cooks the better it gets.

Edie's says "the celery seed and cayenne pepper are what makes this so dang good".

1 comment:

  1. This sounds like a delicious stew for when the weather turns blustery. My husband is out of town this week -- I don't dare make it until he gets back or I'll probably eat it all myself. :)


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