Recipe for Brunswick Stew II


1 whole chicken, cut up
1 onion, quartered
2 ribs of celery, diced
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon black pepper
10 oz frozen small limabeans
16 oz frozen white shoepeg corn
1 lb canned tomatoes
3 small potatoes, cubed
1/3 cup ketchup
2 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon worcestershire
1/2 teaspoon tobasco
1/4 teaspoon marjoram (dried)


Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram.

Serves 6 - 8

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.

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