Brunswick Stew |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 hog's head | 1 lb boneless stewing beef | 1 lb onions |
| 3 lbs white potatoes | 1 qt stewed tomatoes | 1 qt cream-style corn |
| 1 pt peas | 2 Tbsp salt | black pepper to taste |
| 1 pt lima beans | 4 cups ketchup | 1/2 cup Worcestershire sauce |
| 1/2 cup apple cider vinegar | 1/4 cup lemon juice | 1 tsp Tabasco sauce |
| 1 | In large stockpot cook hog's head and beef in water to cover until meat is tender and leaves the bone. Debone meat and reserve broth. Chop meat into small pieces and set aside. |
| 2 | Chop onions and cube or slice potatoes. Add to broth. Cook until just tender. |
| 3 | Stir in meat and toher ingredients. Cook on low heat until vegetables are tender and stock thickens, about 2-3 hours. |