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Brunswick Stew

Ages ago I read some articles about Brunswick Stew and one mentioned that it might have originated as a way of preparing game -- stretching the meat and adding enough vegetables and seasonings to make even stringy meats taste better. So now, when people ask me about the recipe, I tell them that it's based on my grandmother's recipe that starts out "take one possum and two squirrels ..." I then laugh and tell folks that it's hard to follow the original recipe since my local grocery store doesn't have possum or squirrel for sale. In reality, the recipe I use is one that Beth and I cobbled together from some found in the newspaper, from friends, and just plain old experimenting.

Brunswick Stew

1 whole chicken
1 lb. ground beef
1 lb. pork sausage
1-2 onions
1 lb. potatoes
1 lb. carrots
1 c. corn niblets
1 c. field peas or blackeyes
1 c. baby limas
1 small bottle ketchup
1 small bottle barbecue sauce
2 cans stewed tomatoes

Put chicken in stew pot with water to cover. Bring to a boil & simmer until tender. Remove the chicken to a dish to cool. Chop onion. Saute with ground beef & sausage until meat is done. Transfer cooked meat & onion into stew pot with chicken broth. Pick meat from chicken bones, shred, and add to stew pot. Chop (cube) potatoes and slice carrots thinly. Add to stew pot with remaining ingredients. Simmer well until all the veggies are tender, adding water if needed.

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