Yeah so... Not at all like what I made. Except that they are all stew.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > > That's our dinner. We had that freak heat wave and now it is cool
>> > > and rainy. So I made the stew. It smelled so good while cooking
>> > > that the cats looked up at me with big eye, licking their lips.
>> > > It has potatoes, white beans, creamed corn, corn, peas, green
>> > > beans onions, celery, salt, pepper, parsley and bay leaves. Also
>> > > a very small amount of Wondra flour. The creamed corn was a boo
>> > > boo. I don't usually buy it and didn't realize I had grabbed the
>> > > wrong can until I saw it going in. It did add nice body to it so
>> > > it needed very little thickening.
>> >
>> > With minor variation, that is called burgoo here.
>>
>> That's strange. All of the recipes I've seen for burgoo have been a
>> combination of meats.
>
> The classic does but some are single meat sorts, normally made for
> smaller families (aiming for 2-3 serings, tops 4).
>
> Since Burgoo has *huge* variation, there isnt really a single 'this is
> burgoo' that works for all.
>
> In my neck of SC as a kid along the smokey mountains, it had to have
> squirrel or possum as one of the meats or they called it something
> else. If it had only squirrel, it was squirrel stew, same for possum
> being possum stew. If you added chicken though, it became 2 meats and
> was burgoo. Elsewhere, chicken and pork combined can be called burgoo
> and oddly to me, here along the east coast in spots, if you combine a
> seafood and chicken and/or pork, it's also called burgoo.
>
> Some use a tomato sauce base (I do, canned chunks or break up whole
> stewed ones a bit) while others scream that tomatoes do not belong in
> burgoo. Some use potatoes (I do not, feels a strange match) but yours
> did and quite a few do. The only 'one off' in your recipe to me was
> the bay leaf. I'm not saying that is bad, just something I have tasted
> but it is used in some versions. Canned creamed corn is pretty common.
> Celery I've seen mostly in local versions (where there's a lot of
> seafood added) but others use it.
>
> Either way, that sort of 'toss many things in' is what I'd call a
> burgoo and it sounded good to me. Your's was a meatless version but
> that's ok.
>
> Here's what I have on my recipe base for it, starting with a version of
> my own:
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's burgoo fusion
> Categories: Xxcarol, Crockpot
> Yield: 16 Servings
>
> 28 oz Can minced tomatos
> 28 oz Can water
> 4 tb Osem brand chicken broth
> 1 ea Leek, minced
> 1/2 lb Chicken thighs
> 1/2 lb Chopped broccoli spears
> 1/8 ts Patis
> 1 c Carrots, chopped
> 1 c Corn
> 1/2 lb Italian meatballs
>
> Charlotte got to cooking and though it's not at all 'italian' this
> seems a bit close to us. The dish is made with deboned cooked
> chicken thighs so you have shreds of meat. Dunno about you but we
> always have a few extras of cooked chicken thighs from our 'adobo
> chicken' (boiled chicken in adobo seasoning from Goya).
>
> So we started with the idea of an italian tomato vegetable soup, but
> the leeks looked so tastey and they grow them in italy too right? In
> they leapt with a can of ground tomatoes and a can of water. Then
> italians grow carrots right? So, we chopped up 2. Oh, they raise
> chickens right? So we looked and found some leftover frozen
> pre-cooked ones and tossed them in (later we deboned them but you can
> start with boneless uncooked ones). Then we added some italian
> meatballs (I mean, thats classic italian right?). Looking it over,
> we tossed in 3 whole corncobs which we scraped down later but you can
> use a can of corn here just fine. The broccoli is the spears off a
> chinese broccoli but you can use the stems of regular just fine.
>
> Taste test and we added a little patis and black pepper.
>
> Now, this started as 'italian' and we served it with crusty italian
> bread, but we also found it takes really well to a nice hunk of
> chedder melting in the serving bowl.
>
> One of these days if we keep trying to make italian, we will succeed.
> Meantime, this was mighty tastey stuff!
>
> From the VB kitchen of: xxcarol 23FEB2008
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Beaumont Inn Burgoo
> Categories: Soups/stews
> Yield: 6 Servings
>
> 1 lb Mixed cooked meats (beef;
> - lamb, pork, chicken,
> - game, etc
> 1/2 ga Chicken stock
> 1/2 ga Beef stock
> 1 oz Worcestershire sauce
> 1 c Tomatoes; diced
> 1 lg Onion; diced
> 1 Celery; diced
> 1 sm Green bell pepper; diced
> 1 lg Potato; diced
> 2 lg Carrots; diced
> 1/4 c Peas
> 1/2 c Okra
> 1/4 c Lima beans
> 1/2 c Yellow corn
> 2 ts Garlic; minced
> Salt and pepper to taste
>
> Recipe by: Beaumont Inn
>
> Combine all ingredients and bring to a boil. Reduce heat and simmer
> for 2 hours, skimming the top as needed.
>
> Note: Many regional versions of this soup are thick enough to stand
> your spoon in. I developed this recipe to be a lighter first course
> soup. Its history dates back to before the civil war and is a
> favorite at Kentucky Derby time.
>
> Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835
> by Bill Webster > on Oct 10, 1997
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Burgoo
> Categories: Stew, Beef, Main dish
> Yield: 20 Servings
>
> 3 lb Ready to Cook BroilerChicken
> 12 c Water
> 1/4 ts Pepper
> 56 oz (2 cns) Tomatoes
> 2 c Coarsely Chopped Carrots
> 1 c Chopped Celery
> 2 tb Packed Dark Brown Sugar
> 4 Whole Cloves
> 1 Bay Leaf
> 32 oz (2 cns) Butter Beans
> 2/3 c Unbleached All-purpose Flour
> 2 lb Beef Shank Cross-cuts
> 1 tb Salt
> 6 Slices Bacon
> 1 c Cubed Peeled Potatoes
> 1 c Chopped Onion
> 1 c Chopped Green Pepper
> 1/4 ts Crushed Dried Red Pepper
> 1 Clove Garlic, Minced
> 4 Ears Of Fresh Corn
> 10 oz Frozen Cut Okra
>
> In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
> water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
> Remove chicken and beef from broth, reserving broth. Remove chicken
> and beef from bones; discard skin and bones. Cube beef and chicken.
> Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble
> bacon, set aside. To reserved broth in Dutch oven, add cubed beef,
> undrained tomatoes, potatoes, carrots, onion, celery, green pepper,
> sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1
> hour, stirring often. Remove cloves and bay leaf. With knife, make
> cuts down center of each row of corn kernels and scrape off of cobs.
> Add corn, cubed chicken, undrained beans, and okra to Dutch oven;
> simmer 20 minutes. Blend flour and reserved bacon drippings; stir
> into stew. Cook until stew thickens. Salt to taste. Garnish with
> parsley and serve hot with baking powder biscuits for a great meal.
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Harry Young's Burgoo
> Categories: Soups & sto, Chicken, Pork
> Yield: 10 Servings
>
> 1 Pork loin, 2-2 1/2 lbs
> 1 Frying chicken, 2-2 1/2 lbs
> 12 c Water (up to 14)
> 4 lb Ground beef
> 6 c Whole kernel corn, frozen
> 5 c Purple hull peas, frozen
> 5 c Lima beans, frozen
> 3 c Cabbage, chopped
> 2 md Potatoes, peeled, cubed
> 2 md Onions, chopped
> 1 cn (46 oz) tomato juice
> 1 cn (16 oz) whole tomatoes,
> -undrained, chopped
> 2 c Okra, frozen, cut up
> 1 lb Carrots, diced
> 1 Green pepper, chopped
> 3/4 c Celery, chopped
> 1/4 c Fresh parsley, chopped
> 1 tb Crushed red pepper (up to 2)
> 1 tb Salt
> 1 tb Celery salt
> 1 1/2 ts Pepper
>
> Combine pork, chicken, and 12 cups water in a large Dutch oven; bring
> to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
> reserving broth. Remove bone, and shred pork. Skin, bone, and shred
> chicken. Return meat to broth. Brown ground beef in a large skillet,
> stirring to crumble; drain. Add ground beef and remaining ingredients
> to broth. Return to a boil. Reduce heat, and simmer, uncovered, 2
> hours; stir often. Add water for a thinner consistency, if desired.
> Yield: 2-1/2 gallons
>
> Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr,
>
> Herndon, Kentucky
>
> Recipe by: Harry M.Young, Jr. Posted to TNT - Prodigy's Recipe
> Exchange Newsletter by on Apr 17, 1997
>
> MMMMM
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Kentucky Burgoo
> Categories: Poultry, None
> Yield: 8 Servings
>
> 20 x Minutes preparation time
> 3 x To 4 hours cooking time
>
> MMMMM------------------------INGREDIENTS-----------------------------
> 1 Chicken; cut up (3 1/2lb)
> 1 ts Salt
> 1 ts Cayenne pepper
> 1 Garlic clove; minced
> 1 lg Unpeeled potato; cubed
> 1 lg Onion; chopped
> 1 md Greek bell pepper; chopped
> 1 c Carrots; sliced
> 1 c Fresh okra; or
> 1 pk -frozen okra
> 1 c Fresh lima beans; or
> 1 pk -frozen lima beans
> 16 oz Whole or stewed tomatoes
> -undrained and chopped
> 17 oz Whole kernal corn; undrained
> Worcestershire sauce
> Hot pepper sauce
> 1 Jigger bourbon; optional
> Fresh parsely; garnish
>
> 1. In large stockpot, combine chicken, salt, cayenne, garlic, and 2
> quarts water; bring to a boil. Cover and simmer for 1 to2 hours,
> unti chicken barely clings to its bones. While chicken simmers, chop
> and prepare vegetables.
>
> 2. Remove chicken from broth. Remove and discard bones. Cut
> chicken into pieces and return to broth.
>
> 3. Add vegetables and simmer, uncovered, for 1 1/2 to 2 hours, until
> stew thickens and vegetalbes, save for the corn kernals, are barely
> recognizable.
>
> 4. Season to taste with Worcestershire and hot pepper sauce. For an
> extra kick, add a jigger of bourbon. Add parsley for garnish.
>
> From: 365 Ways to Cook Chicken. Happy Charring
>
> ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
>
> MMMMM
>
>
>
>
> --
>