Title: Brunswick Stew
Categories: Favorites, Bacon, Beans, Corn, Pork
Yield: 6 Servings

3 1/2 lb Chicken; cut up
2 sl Bacon; cut into 2-inch
-pieces
1 lg Onion. sliced
3 ts Salt; divided
28 oz Can whole tomatoes OR 3
-large fresh tomatoes;
-peeled
2 lg Potatoes; cubed
10 oz Pkge frozen butter beans; OR
-1 cup fresh
1/2 ts Sugar
1/2 ts Black pepper
1 D Red pepper
16 oz Pkge frozen corn
2 tb Butter; melted
2 tb Flour

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon,
onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low
heat. Remove the chicken, cool; skin and remove the meat from the bones.
Cut the meat into bite-size pieces and return to the pot. Add the remaining
ingredients except the corn, butter and flour. Cook for 30 minutes. Add the
corn and cook for another 30 minutes. Mix the butter and flour and add to
the stew; simmer for 30 minutes more. Serve with hot rolls and a green
salad.

Makes 6 servings.

Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g
Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.

[THE WASHINGTON POST; April 17, 1991]

Posted by Fred Peters.
Posted to MC-Recipe Digest V1 #1061 by shade on Jan
29, 1998