Sonny Fryes Brunswick Stew Recipe

Sonny Fryes Brunswick Stew Recipe

Yield: 3 gallons
Recipe by luhu.jp

Ingredients:
1: Pork Loin Roast, 5 lb..
1 Bottle: Worcestershire 5 oz,
2: Broiler/Fryer, 3 lb each
2: Lemons, just the juice
3 quart: Water,
1 cup: Margarine,
3 lbs: Onions, ground or chopped
1 tbsp: Salt,
4 1/2 lbs: Potatoes, peeled, ground
1 tsp: Pepper,
-or coarsely shredded,
2 Cans: Cream Style Corn,
1: 28 ounce can of Tomatoes,
-17 ounce: each,
-undrained, mashed
1 Can: whole-Kernel Corn,
2 Bottles: Catsup, 14 oz each
-drained,
1 Bottle: Mustard/mayonnaise,
1 Package: frozen lima beans,
-sauce 10 oz,
-thawed and drained,

Directions:

Combine Pork, chicken and water in a large Dutch oven; bring to a
boil. Cover reduce heat, and simmer 2 hours. Remove meat from broth
reserving broth. Skin, bone and shred meat; cover and chill. Cover
and chill broth 8 hours or overnight, remove solidified fat.
Heat broth; add onions and next 9 ingredients. Bring to a boil;
reduce heat, and simmer uncovered, 2 hours, stirring often. Add
reserved meat, cream-style corn and, whole kernel corn, and lima
beans. Bring to a boil. Reduce heat and simmer, uncovered 2 hours or
until desired consistency, stirring often. Add additional water for a
thinner consistency.

: Thanks to James F. Ragland from Montgomery, Alabama..
Typed by Mike and Karen Stock 1/8/95
Submitted By MIKE STOCK On 01-18-95


Source from luhu.jp