This is a recipe my mother, Wilsie Wingfield Carr, made up as a remembrance of her home state of Georgia. It was made with with great love and warms the soul on those chilly Florida days.
Georgia Brunswick Stew
1 baking hen 1/4 cup Worcestershire Sauce
3 lbs. pork tenderloin 14 oz. catsup
2 cans cream style corn Juice of 1 lemon
1 small can butter (lima) beans, drained 2 Tbl. sugar
1 large can chopped tomatoes 2 Tbl. mustard
1 large onion, chopped Salt and pepper to taste
Chicken or beef bouillon, to taste
In large pot cover hen in water and boil until meat falls from bone.
Add bouillon at start, to taste.
In separate pot, cover pork with water and add 3 tsp. bouillon and cook till tender.
After meats are done and cool, shred, saving stock.
Add shredded meats to chicken stock and all remaining ingredients.
Cook at least 1 hour; if dry add some pork stock.
It should be thick enough to eat with a fork.
Note: If you like stew less thick, add more stock.
The Florida Conference of The United Methodist Church
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