Brunswick Stew ala Nita

Serve 6

2 lbs ground dark and white chicken meat (mixed) from stewed hen
1/2 lb ground beef, sauteed
5 strips country bacon, ground, sauteed
1 28 oz. can Hunt's or Progresso Crushed Tomatoes with Tomato Puree
1 Tablespoon Lea & Perrins Worcestershire Sauce
1/3 to 1/2 cup Barbecue Sauce (of choice, this was Hunt's Classic as it
was
on hand)
1/4 cup DelMonte Catsup
4 ears of corn, shucked, silks removed, cut off cob in 3 cuts around
(cream
style)
1 Vidalia or sweet type onion, peeled, chopped
4 outer pieces celery, trimmed, strings removed, chopped
4 Tablespoons fresh minced parsley
3 teaspoons table salt
1/4 teaspoon Black Pepper
2 Tablespoons Sugar
2 cups water

Prepare and steam hen.
Prepare onions and celery and saute' lightly. Set aside.
When hen is done, set aside 3 cups broth and reserve the rest for another
use. Cool hen, remove skins and bones and discard. Set aside about 2
pounds dark

and white meat. Wrap and refrigerate the rest of the chicken. Grind and
saute' 5 strips country bacon. Remove bacon and leave drippings. Break up
the ground beef in the drippings and saute' until golden brown. Set aside.
Place cut corn in microwave with 2 Tablespoons water. Cover and microwave
on HIGH for 5 minutes. Add tomatoes, sauces, catsup, corn, chicken, bacon,
beef, celery, onions, parsley, salt, black pepper and sugar to chicken
broth in large pot. Add 2 cups water and bring to a boil. Reduce heat to
low and simmer 1 hour. Enjoy Serve with crackers.

Nita Holleman
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