Brunswick Stew
Makes 8 Gallons, approx. 100 servings
12 lb. potatoes
12 lb. onions
6 lb. beef roast
6 lb. chicken
1 1/2 lb. salt pork
1 lb. butter or oleo
1 gal. tomatoes, plus 1 large can
1 gal. tomato juice
2 large cans tomato paste
2 large cans tomato sauce
1 gal. cream style corn
black pepper to taste
red pepper to taste
salt to taste
Cook chicken, beef and pork the night before. Let cool
and take out the bones.
Refrigerate until ready to cook.
In 8 gallon pot put tomatoes, tomato juice, paste and sauce; add
meats and the broth in which it was cooked. Beef and chicken
broth can be added, if needed. Peel potatoes and onions, cube
and add to mixture. Cook slowly, stirring often. Add butter
and seasonings; continue cooking and stirring. About an hour
before stew is done, add the corn slowly and stir constantly.
Cook stew for 5 to 6 hours. Put in containers and freeze if desired..
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