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Brunswick Stew, ( 100 )

Source of Recipe

from recipe circus


List of Ingredients

12 pounds potatoes, cubed
12 pounds onions, chopped
6 pounds beef roast
6 pounds chicken
1 1/2 pounds salt pork
1 pound butter or oleo
1 gallon tomatoes, plus 1, 28 ounce can
1 gallon tomato juice
2, 12 ounce cans tomato paste
2, 28 ounce cans tomato sauce
1 gallon 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.Leave in juices.
Refrigerate until ready to cook.
Use an 8 gallon pot and place the tomatoes, tomato juice, paste and sauce.
Add the meats with their juices.
Or beef and chicken broth may be added, if needed.
Add the potatoes and onions to the mixture.
Cook slowly, stirring often.
Add the butter and seasonings.
Continue cooking and stirring.
About an hour the before stew is done, add the corn slowly and stir constantly.
Cook stew for 5 to 6 hours.
Pour into containers and freeze if desired.
Makes 8 gallons, approximately 100 servings.


Recipe