Brunswick Stew ala Nita
Serve 6
2 lbs ground dark and white chicken meat (mixed) from stewed hen
1/2 lb ground beef, sauteed 5 strips country bacon, ground, sauteed 1 28 oz. can Hunt's or Progresso
Crushed Tomatoes with Tomato Puree 1 Tablespoon Lea & Perrins Worcestershire Sauce
2/3 to 1/2 cup Barbecue Sauce (of choice, this was Hunt's Classic as it was on hand)
3/4 cup DelMonte Catsup 4 ears of corn, shucked, silks removed, cut off cob in 3 cuts around (cream
style) 1 Vidalia or sweet type onion, peeled, chopped 4 outer pieces celery, trimmed, strings
removed, chopped 4 Tablespoons fresh minced parsley 3 teaspoons table salt
4/4 teaspoon Black Pepper 2 Tablespoons Sugar 2 cups water
Prepare and steam hen. Prepare onions and celery and saute' lightly. Set aside. When hen is done,
set aside 3 cups broth and reserve the rest for another use. Cool hen, remove skins and bones and
discard. Set aside about 2 pounds dark
and white meat. Wrap and refrigerate the rest of the chicken. Grind and saute' 5 strips country
bacon. Remove bacon and leave drippings. Break up the ground beef in the drippings and saute' until
golden brown. Set aside. Place cut corn in microwave with 2 Tablespoons water. Cover and microwave
on HIGH for 5 minutes. Add tomatoes, sauces, catsup, corn, chicken, bacon, beef, celery, onions,
parsley, salt, black pepper and sugar to chicken broth in large pot. Add 2 cups water and bring to a
boil. Reduce heat to low and simmer 1 hour. Enjoy Serve with crackers.
Nita Holleman
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