hehehehehe.....she said "Dutch oven"
i just laugh everytime i hear that...sorry.
i am easily amused.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by h2co-pilot:
I am a post-whore this morning, I have been on hold with insurance companies etc... I can smell my Brunswick Stew and thought I would share the recipe- from this awesome cookbook. This is my third time making it. Really good and easy. That is all.
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Brunswick Stew
1 whole chicken; cut up
1 onion; quartered
2 ribs celery; diced
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon black pepper
10 ounces frozen small lima beans
16 ounces frozen white shoepeg corn
1 pound canned tomatoes
3 small potatoes; cubed
1/3 cup ketchup
2 tablespoons vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1/4 teaspoon marjoram; (dried)
2-3 tablespoons of butter
Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butter beans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, Marjoram and butter.
Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving. From Virginia Hospitality 15th edition, 1990
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The house smells awesome and it is sooooo good. The chicken gets really soft and tender. Mmm. </div></BLOCKQUOTE>