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    GEORGIA BRUNSWICK STEW


    Source of Recipe


    www

    1 chicken 2 1/2-3 1/2 lbs.
    1 1/2 lbs. ground beef(round or sirloin)
    3/4 lbs. ground pork
    1 can (28 oz) tomatoes, diced, chopped or crushed
    1 can (14.75 oz) creamed corn
    1/2 cup ketchup
    1/2 cup cider vinegar
    1/2 stick butter
    1 tsp black pepper
    3/4 tsp red pepper
    1/2 tsp salt

    Remove skin and excess fat from chicken. Cut up chicken and place
    in a pot and cover with water. Bring to a boil, then lower heat
    and simmer until meat falls off the bones. Drain the broth. After
    the chicken has cooled, pick the meat from the bones, shredding
    into small pieces. In a large skillet, cook the beef and pork
    together, stirring often and breaking into small pieces, until the
    meat is just gray. Drain fat. Put meat and chicken into a crockpot
    or large pot. Add the rest of the ingredients. Cook over low heat
    for 3 hours, stirring from the bottom of the pot often, or if using
    a crockpot cook for 5-6 hours at a low setting. I couldn't find
    any ground pork so I used a pound of mild sausage in its place.
    I also added a can of Baby Lima Beans. I put mine in the refrigerator
    over night and removed all the grease the next day before I warmed
    it up. You might want to give it a couple of spoons of Tabasco for
    a little kick.


 

 

 


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