*  Exported from  MasterCook  *

                         BRUNSWICK STEW (SOUP)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       tb           Bacon fat
  1       lg           Onion -- sliced
  1                    Chicken -- cut in half
  1       lb           Beef stew meat -- in bite-size
  1       tb           Flour
  1       lb           Baked ham (leftover)
  8       c            Cold water
  1       tb           Salt
                       Fresh ground black pepper
    1/2   ts           Dried thyme
    1/4   ts           Red pepper flakes
  1       lg           Canned tomatoes
  2       md           Potatoes -- diced
  1       c            Frozen corn kernels
  1       c            Frozen lima beans
  1       c            Frozen okra -- sliced
  1       c            Frozen green beans
    1/4   c            Fresh parsley -- chopped

 Recipe by: Someone in Georgia, North Carolina, or
 Virginia In a large heavy kettle, heat bacon fat and
 add onions. Saute until lightly browned. Dust beef
 with 1 tablespoon of flour, add to kettle along with
 chicken and brown. Add the ham, cold water, salt,
 black and red pepper, and thyme. Bring to boil then
 reduce heat and simmer for 2 hours covered, or until
 meat is tender.  Remove meats from stock and strain
 stock. Skim any excess fat from stock, and return to
 kettle. Remove chicken from bones, discard skin and
 cut into bite size pieces. Return meats to kettle
 adding all remaining ingredients except for okra,
 beans and parsley. Bring to boil and simmer, covered,
 for 45 minutes. Add okra and beans and cook for 15
 minutes longer.  Garnish with fresh parsley.



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