*  Exported from  MasterCook  *

                            KENTUCKY BURGOO

Recipe By     :
Serving Size  : 20   Preparation Time :0:00
Categories    : Stews                            Beef
               Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       lb           Ready to Cook BroilerChicken
 12       c            Water
    1/4   ts           Pepper
 56       oz           (2 cns) Tomatoes
  2       c            Coarsely Chopped Carrots
  1       c            Chopped Celery
  2       tb           Packed Dark Brown Sugar
  4                    Whole Cloves
  1                    Bay Leaf
 32       oz           (2 cns) Butter Beans
    2/3   c            Unbleached All-purpose Flour
  2       lb           Beef Shank Cross-cuts
  1       tb           Salt
  6                    Slices Bacon
  1       c            Cubed Peeled Potatoes
  1       c            Chopped Onion
  1       c            Chopped Green Pepper
    1/4   ts           Crushed Dried Red Pepper
  1                    Clove Garlic, Minced
  4                    Ears Of Fresh Corn
 10       oz           Frozen Cut Okra

 In 10-quart Dutch oven or stock pot combine chicken,
 beef cross cuts, water, salt and pepper.  Cover; cook
 til meat is tender, about 1 hour. Remove chicken and
 beef from broth, reserving broth.  Remove chicken and
 beef from bones; discard skin and bones.  Cube beef
 and chicken. Set aside.  Cook bacon til crisp; drain,
 reserving drippings.  Crumble bacon, set aside.  To
 reserved broth in Dutch oven, add cubed beef,
 undrained tomatoes, potatoes, carrots, onion, celery,
 green pepper, sugar, red pepper, cloves, garlic,and
 Bay Leaf.  Cover; simmer 1 hour, stirring often.
 Remove cloves and bay leaf.  With knife, make cuts
 down center of each row of corn kernels and scrape off
 of cobs.  Add corn, cubed chicken, undrained beans,
 and okra to Dutch oven; simmer 20 minutes.  Blend
 flour and reserved bacon drippings; stir into stew.
 Cook until stew thickens. Salt to taste.  Garnish with
 parsley and serve hot with baking powder biscuits for
 a great meal.



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