ID:45
Recipe Name:BRUNSWICK STEW
Name: pawclaws
Email: pawclaws@ohiocampcooks.org
Date: August 5, 2001
Category: Beef
Category: Other Recipes
Nationality: Southern
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Number of servings: 8
Calories Per Serving: 8
Preparation Time: 1 hour
Difficulty: Average
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| Ingredients: |
Left Ingredients:
1 large hen, steamed, boned, and diced (reserve broth)
2 large onions, chopped
1 large can V-8 vegetable juice
1 large can peeled tomatoes
1 small can peeled tomatoes
1/4 cup Worcestershire sauce
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Right Ingredients:
salt and pepper, to taste
2 pkg. frozen baby lima beans
2 pkg. frozen okra
2 pkg. frozen whole kernel corn
Optional: Tabasco or other red hot pepper sauce, to taste
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| Cooking
Instructions: |
Instructions: Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick. Add vegetables and continue to cook until vegetables are done and stew is a good consistency. You may vary kinds of vegetables and seasonings according to your taste.
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| Serving Suggestion: |
This is great winter faire.
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| Additional Comments: |
Fresh vegetables are better if in season and available, but frozen are easier.
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| Preparation Time: |
1 hour
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| Number of servings: |
8
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Average
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| Pictures: |
None
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