Brunswick Stew

BRUNSWICK STEW

Ingredients:
1 large hen or 3 fryers
2 c. lightly salted water
3 qts. Tomatoes
4 c. sliced onion
2 (16- oz.) cans tiny green lima beans
1(16- oz.) can cream style white corn
1 (16- oz.) can shoe peg white corn
4 c. mashed potatoes, seasoned with salt and butter
3-4 tbs. Worcestershire sauce
3-4 good shakes of Tabasco sauce
Salt to taste


To prepare:
Cook chicken in 2 cups water, lightly salted, until tender.

Let cool; take from water; shred meat, removing skin and giblets.

Simmer tomatoes and onions together in stock from boiled chicken about 30 min.

Add meat and cook about an hour longer.

Add lima beans, then corn, stirring often to keep from sticking.
Add seasoning, then potatoes. Stir well.

Simmer 2-3 hours longer, stirring occasionally to prevent sticking.


Serves 6 to 8.
Chapel Hill Favorites Cookbook
1982

Stuffed Roasted Strawberries

STUFFED ROASTED STRAWBERRIES

Ingredients:
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped (or any other type of chocolate you have on hand)
1 teaspoon sugar, optional

Spray whipping cream (the kind that comes in a can or whip your own)
Cocoa powder, for garnishing

To prepare:
Preheat the oven to 400°F.
Slice the tops of the berries off just below the stem. Cut the bottoms off (about 1/4-inch), so that the berries will sit upright.
Next, use a melon ball scoop to hollow out the tops of the strawberries, to create a bowl in each one.
Stuff some chopped chocolate into the hollow part of each strawberry and place them upright in a baking dish.
Lightly sprinkle the berries with sugar.
Roast the strawberries until soft and the chocolate is melted, about 10 to 12 minutes.

To serve:
Place 3 strawberries on a dessert plate in a triangle. Spoon baking juices over them. Top each berry with a little bit of whipped cream if desired and sift a little cocoa powder over the plate.

Serves 4.
Rachael Ray
30 Minute Meals
foodnetwork.com

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Corn Flake Cookies

CORN FLAKE COOKIES

Ingredients:
1 c. Karo syrup
1 c. white sugar
1 c. peanut butter
6 c. cornflakes

To prepare:
Mix together the syrup and sugar and stir over high heat bringing to a boil.
Remove from the stove and add peanut butter stirring until smooth.
Pour mixture over measured cornflakes and mix well.
Drop by spoonful onto waxed paper.

Yields 2 dozen large cookies.

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Lemonade Pie

LEMONADE PIE

Ingredients:
1 can condensed milk
6 oz. can frozen lemonade, slightly thawed (if for some reason you can't find the small cans, I couldn't, just get the big can and use half of it)
9 oz. Cool Whip
1 graham cracker crust

To prepare:
Mix condensed milk and lemonade. Fold in the chilled Cool Whip. Pour into crust. Chill a few hours before serving.

Notes: One variation is to use pink lemonade...tastes pretty much the same, but has a festive pink color. It is normal to have leftovers when you use the regular sized pie crust. Apparently they sell a slightly larger than average graham cracker crust, and if you get that one then all the filling fits, you just have a few spoonfuls left over. So, you can either make a bigger pie, or a regular one and save the leftovers. The leftovers are good frozen and then served as mousse or eaten with fresh fruit.

To serve:
Slice and serve cold. It is good on its own, with whipped cream, or with fresh fruit.

Serves 8.
Recipe complements of Debbie Williams

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