Brunswick Stew ala Nita
note: stew freezes well. nita 
 
  meats for stew:
1   chicken hen (4 1/2 to 6 pounds), cleaned, stewed, skinned, boned,
  chopped
  or pulled into small pieces
1 lb.  ground beef chuck or sirloin
3   pork chops
  roux for stew:
1/4 cup  bacon drippings, butter or chicken fat
1/4 cup  self rising or plain flour
  vegetables for stew:
1   16 ounce) can crushed or diced tomatoes in juice
1   10 ounces) package frozen tiny baby lima beans (do not use ford hook
  limas
2 medium  potatoes, peeled and diced
1 can  cream style white corn
1   carrot, trimmed, scraped, sliced/chopped small
1   vidalia or sweet type onion, peeled, chopped
1 or 2   ribs celery trimmed, strings removed, chopped
  barbecue sauce ingredients for stew:
2 or 3 Tbsp  dark brown sugar
2 Tbsp  lea & perrins worcestershire sauce
1 or 2 tsp  liquid smoke
1 small  bottle delmonte or heinz tomato catsup
1/2 tsp  french's mild mustard or,
2 tsp  dijon mustard
1/4 cup  apple cider vinegar
  salt and pepper to taste
 
prepare chicken for cooking! place chicken in a large pot or dutch oven. 
add water to cover. heat to boiling, lower heat and simmer for about 45 
minutes or until very tender -- falling off the bones. set aside to cool 
somewhat. remove chicken. discard skin and bones. chop chicken. set aside. 
reserve stock from cooking chicken by leaving it in the pot. in a large 
skillet (for which you have a lid), melt 2 tablespoons butter over low 
heat. add onion and saute until somewhat translucent. place onion in a 
bowl. set aside. in the same skillet, saute the beef, breaking it apart 
well, until browned. drain off drippings. reserve beef. in the same 
skillet, sear the pork chops on both sides until browned. add 1/2 cup 
water. cover and cook over low heat until tender. add more water if 
needed. when tender. remove fat and discard. bone pork and reserve it. 
 
in the skillet over low heat, heat 1/4 cup bacon drippings or butter or 
use some of the fat drippings skimmed from the chicken. add 1/4 cup self 
rising or plain flour (white lily or martha white flour preferred.) stir 
constantly over low heat to brown and cook flour. you are making a roux 
and do not want it to taste like raw flour. add 2 or 3 cups water or broth 
from cooking the chicken. stir until thickened. reserve sauce. now add the 
meats and vegetables to the pot with the chicken stock. bring to a boil 
and cook over low heat for about 40 minutes. stir often. do not overcook. 
liquid in pot should be reduced and somewhat thickened by now. combine 
and add ingredients for the barbecue sauce and the roux. heat through and 
stir well. serve in a bowl with corn sticks or cornbread muffins and 
butter. 
 
enjoy! 
nita holleman 
 
-- 
(ID: 12935) Mirror: rec.food.recipes: Sat, May 3, 2003


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