Continued from page 123
BRUNSWICK
STEW
1 chicken cut into serving pieces
3 teaspoons salt
Paprika to taste
1/4 cup butter
2 medium onions sliced
1 medium green pepper diced
3 cups water
2 cups canned tomatoes,
undrained
2 tablespoons chopped parsley
1/2 teaspoon Tabasco
1 tablespoon Worcestershire sauce
2 cups whole-kernel corn
1 package frozen lima beans
defrosted
3 tablespoons flour
Sprinkle chicken with one teaspoon
salt and paprika. In deep dutch
oven heat butter and brown
chicken on all sides. Add onions
and green pepper and cook until
onions are transparent. Add water
and tomatoes, parsley, remaining
salt,Tabasco and Worcestershire and
bring to a boil. Cover, reduce the
heat and simmer for 30 minutes.
Add the corn and lima beans and
cook 20 minutes longer. Blend the
flour with a little cold water and
gradually stir into the stew. Cook,
stirring 10 minutes longer.
EASY
BRUNSWICK
STEW
1 24-ounce can Castleberrys
Brunswick Stew
1 10-ounce can barbecue beef
1 10-ounce can barbecue pork
2 17-ounce cans cream style corn
1 16-ounce can tomatoes
1 16-ounce can English peas
2 cups cooked diced chicken
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together.
Cook on low heat 1 hour.
AUGUST/SEPTEMBER 2013
Fine Art
Photography
of Macon by
Michael
Williams
Available in
a wide variety
of sizes and prices
Call or e-mail for pricing
478.960.1185 • michaelwilliamsphotography@cox.net
michaelwilliamsphotography.us
MACON MAGAZINE I 125
