The Commish thought
it might be a good idea to whet your appetites for his
new cookbook. So
give this Jim Graham Farm Family recipe a try:
JIM
GRAHAM’S TAR HEEL BRUNSWICK STEW
1 large
stewing chick
1
pound veal, beef, goat, or squirrel
2 large potatoes,
diced
1 large onion,
diced
4 cups fresh or
canned corn
4 cups lima beans
2 8-ounce cans
tomato sauce or canned tomatoes
Salt
Pepper
Hot
pepper sauce
Worcestershire
sauce
Butter
Stew chicken and
other meat together until chicken is ready to fall from bones. Cook and
shred chicken and other meat with fingers, discarding skin and fat. Put
meat back in broth. Skim off excess fat and continue to simmer. Cook
potatoes with onion, corn, lima beans, and tomato sauce. When potatoes
are tender, combine with chicken and other meats. The mixture will be
thin like soup. Simmer for several hours to thicken. Season to taste
with salt, pepper, hot pepper sauce, Worcestershire sauce, and butter.
Serves 10 to 12. May be frozen.
Submitte
by Commissioner Jim Graham
My
mamma always served this with pickles or slaw.
Click here for more recipes