Wednesday, December 2, 2009

Grandmamma's Brunswick Stew

I got this recipe from my Body for God cookbook.  A delicious meal on a cold night!!!!

Grandmamma's Brunswick Stew

6-8 whole boneless, skinless chicken breasts
1 small onion, quartered
2 stalks celery, diced
1/2 tsp pepper
1 can (16oz) white shoe peg corn
1 pkg (10 oz) frozen small butterbeans
1 can (28oz) diced tomatoes
2 small potatoes, peeled and cubed
1/3 cup ketchup
2-3 tbsp white vinegar
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 -1 tsp Tabasco Sauce
1/4 tsp marjoram

Place chicken in a Dutch oven and add enough water to cover well.  Add onion, celery, and pepper.  Boil until chicken is tender but cooked through (about 20 minutes).  Remove chicken to cool.  If time permits, chill broth and remove any fat from the top.  Heat broth and add corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar.  Cut chicken into bite size pieces (I shredded it) and add to the vegetables.  Add Worcestershire, Tabasco and marjoram.  (For thinner soup, add more water or a can of low sodium, no msg, fat free chicken broth).  Serves 6-8

There isn't a time of how long to cook so we cooked it for about 30 minutes then let it sit for a little while.  It was so good and made enough to put in the freezer!

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