MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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