Kentucky Burgoo

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            FOOD FUNNY
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Thanks to "africangray" for sending us this one:

A woman was shopping at her local supermarket where she selected a
quart of milk, a carton of eggs, a quart of orange juice, a head of
lettuce, a can of coffee, and a package of bacon. As she was
unloading her items on the conveyor belt to check out, a drunk
standing behind her watched as she placed the items in front of the
cashier. The drunk says, "You must be single."

The woman, a bit startled but intrigued by the derelict's intuition,
looked at her six items on the belt. Seeing nothing particularly
unusual about her selections she says, "Well, you know what, you're
absolutely correct. But how on Earth did you know that?"

The drunk replies, "Cause you're ugly."

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            TODAY'S RECIPE
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Stews are among my favorite types of dishes. They are usually quick
and easy to put together, and the long, slow simmering makes the most
of tough, inexpensive cuts of meat. Many of them provide balanced
meals from a single pot, and most of them taste even better after a
day or two in the refrigerator, making them one of the busy cook's
best friends. Here is the lineup for our week of Sumptuous Stews:

Monday's Entree
Kentucky Burgoo

Tuesday's Entree
Oxtail Stew

Wednesday's Entree
Pork Goulash au Blanc

Thursday's Entree
West African Stew

Friday's Entree
Jackalope Stew

Traditional versions of this hodgepodge include chicken, beef, pork,
mutton, and even squirrel. Burgoo (with the stress on the first
syllable) is often made in giant iron cauldrons over open fires, and
some heirloom recipes are intended to serve hundreds of hungry diners.
Use whatever meats and vegetables you have on hand in this simplified
version.

Kentucky Burgoo

2-3 lbs (900-1350 g) beef, pork, lamb, veal, or turkey,
trimmed and cut into 1-inch (3 cm) pieces
16 cups (4 L) beef stock, chicken stock, or water
2-3 lbs (900-1350 g) chicken pieces
3-4 potatoes, diced
2-3 bell peppers (capsicums), cored, seeded, and chopped
2-3 carrots, chopped
2-3 ribs celery including leaves, chopped
1-2 onions, chopped
2-3 cups (500-750 ml) canned tomatoes, drained and
coarsely chopped
1-2 cups (250-500 ml) fresh or frozen lima beans
1-2 cups (250-500 ml) chopped fresh or frozen okra
2 bay (laurel) leaves
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
1-2 cups (250-500 ml) fresh or frozen corn kernels
Chopped fresh parsley for garnish (optional)

Combine the beef and stock in a large heavy pot and bring to a boil
over high heat. Reduce the heat, skim off any scum on the surface of
the liquid, and simmer covered for 1 1/2 hours. Add the chicken and
simmer covered until the meat falls off the bones, about 1 hour. Add
the vegetables (except the corn), bay leaves, Worcestershire sauce,
salt, and pepper and simmer until the vegetables are tender, about 45
minutes. Add the corn about 10 minutes before serving, and serve
garnished with chopped parsley if desired. Serves 8 to 12.
Received on Mon Mar 28 06:06:04 2005