Virginia Brunswick Stew
one 5 pound hen
three 20 ounce cans of tomatoes
one 8 ounce can of tomato paste
two 20 ounce cans of cut okra
3 large onions, minced
red pepper and salt to taste
3 pounds cooked potatoes, mashed
two 20 ounce cans of corn
1 stick of butter or margarine
Cook the chicken in boiling water until tender. Remove chicken from
broth and cool. Remove chicken from broth and cool. Remove chicken from
bones and place in broth. Add the tomatoes, tomato paste, okra, onions,
pepper and salt and cook over low heat for about 2 hours. Add the
potatoes and corn and cook for 15 minutes longer, stirring occasionally.
Add the butter. May be cooked longer to improve flavor. May be frozen. |
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