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     Title: Brunswick Stew From Derek Maddox:
Categories: Chicken, Stew, Southern
     Yield: 6 Quarts

     5 lb Stewing hen
     3 lb Chuck roast, cooked, cooled,
          -and shredded
     3 lb Pork loin roast, cooked,
          -cooled, and shredded
     5 c  Beef broth
     3    (16 oz) cans whole tomatoes,
          -undrained and chopped
     2    (12 oz) can whole kernel
          -corn
    15 oz Can tomato sauce
     3 lg Onions, chopped
 1 1/2 c  Catsup
   1/2 c  Vinegar
   1/3 c  Worcestershire sauce
     1 tb Salt
     2 ts Pepper
     2 ts Hot sauce
     1 ts Garlic salt
     1 ts Lemon juice

 Place chicken in a lg Dutch oven; add water to cover. Bring to a
 boil; cover and simmer 2 hours or until chicken is tender. Remove
 chicken from broth; cool. Bone chicken, and grind meat using
 coarse blade of meat grinder.

 Transfer 5 c chicken broth to a lg stockpot; reserve remaining
 broth for use in other recipes.  Add ground chicken and remaining
 ingredients, stirring until well blended.  Bring to a boil. Reduce
 heat; simmer, uncovered, 3 hours.

 Ladle stew into individual bowls, and serve hot.

 Here's a recipe from The Heritage of Southern Cooking (ISBN
 0-89480-117-1) by Camille Glenn.  It makes a *lot* of hearty
 stew!  The only thing you need to add is cornbread.

 From: Fred Towner
 Date: 10-15-94

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