Subject: Brunswick Stew
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 01 2001 - 06:13:25 EDT
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F O O D F U N N Y
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Here's an oldie but goodie from reader Jeannine Samuelson:
A duck goes into a vegetable produce store and says, "Do you have any
grapes?" The man says "No."
The duck comes back in an hour and says, "Do you have any grapes?"
The man says "No, I told you I don't have any grapes."
The duck comes back in another hour and says, "Do you have any
grapes?" The man says "No I told you I don't have any grapes and if
you ask me again, I'll nail your tail to the floor."
The duck comes back in another hour and says, "Do you have any nails?"
The man says "No!" The duck says, "Do you have any grapes?"
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T O D A Y ' S R E C I P E
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There are as many variations on this recipe as there are cooks in the
South. Many of them call for pork as well as chicken, and squirrel or
possum is also frequently added.
Brunswick Stew
4 - 5 lbs (1.8 - 2.2 kg) chicken pieces
1/4 cup (60 ml) vegetable oil or shortening
1 medium onion, chopped
2 cups (500 ml) peeled, seeded, and quartered tomatoes
3 cups (750 ml) lima beans
1 cup (250 ml) water
3 cups (750 ml) fresh or frozen corn
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Saute the chicken pieces in the oil until lightly browned. Remove the
chicken from the pan and saute the onions in the oil until tender but
not brown, about 5 minutes. Place the chicken, onions, tomatoes, lima
beans, and water in a large stew pot and simmer until the chicken is
tender, about 45 minutes. Add the corn, Worcestershire sauce, salt,
and pepper, and simmer 5 minutes. Serves 6 to 8.
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