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