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Bama Brunswick Stew - Sl 1/872

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1 2.5 lb broiler-fryer; up to 3
1 2 lb boneless pork loin roast; up to 2.5
2 pounds Chuck roast
2 1/2 quarts -- water
3 large Potatoes; peeled & finely
-- chopped
3 large Onions; finely chopped
1 28 ounces Ca tomatoes; undrained and
-- chopped
1 17 ounces Ca cream-style corn
1 14 ounces Bo catsup
1 small Hot pepper
1/4 cup Red wine
2 tablespoons To 3 tb Lemon juice
2 tablespoons Dry sherry
1 1/2 teaspoons Paprika
1 teaspoon Brown sugar
1 teaspoon Pepper
1/2 teaspoon Ground red pepper
1/2 teaspoon Dried red pepper flakes

Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder. Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons. Recipe by J.A. Christian in January, 1987 "Southern Living". Typed for y'all by Jeff Pruett. Posted to the AZstarnet BBQ mailing list by muddy@ibm.net on May 4, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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