Sunday, August 17, 2008

Naomi's Brunswick Stew

First the sauce:

In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter

Then add:
1 3/4 C ketchup
1/4 C mustard
1/4 C white vinegar

Blend until smooth, then add:

1/2 T chopped garlic
1 tsp black pepper
1 ounce Liquid Smoke
1 ounce worchestershire sauce
1/2 ounce Tabasco
1/2 T lemon juice

Blend until smooth, then add:

1/4 C dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.

Makes appx. 3 1/2 cups of sauce.

Then The Stew:

In a 2 gallon pot, melt 1/2 lb of butter and add:

3 C small diced potatoes
1 C small diced onion
2 14.5 oz cans of chicken broth
1 lb rotissierie chicken (white and dark)
1 lb smoked pork (boiled, then shredded)

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8.5 oz can early peas
2 14.5 cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
Prepared sauce
1/4 C Liquid Smoke
1 14.5 oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon

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