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Brunswick Stew #2


1 whole chicken; cut up
1 Onion; quartered
2 Ribs celery; diced
1 teaspoon Salt
1/8 teaspoon White pepper
1/4 teaspoon Black pepper
10 ounces Frozen small limabeans
16 ounces Frozen white shoepeg corn
1 pound Canned tomatoes
3 small Potatoes; cubed
1/3 cup Ketchup
2 tablespoons 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. From Virginia Hospitality 15th edition, 1990. Typed by Dale & Gail Shipp, Columbia Md. Posted to the AZstarnet BBQ mailing list by Jim Anderson on May 04, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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