BRUNSWICK STEW

Libby Crawford

3 lb. chicken

1 qt. water

2 ribs celery

1 small onion, whole

2 qt. tomatoes, fresh or canned

1 c. onion, chopped

3 medium white potatoes, peeled

1 qt. butterbeans, drained if canned

1 qt. whole kernel corn, drained if canned

5 Tbs. sugar

Salt to taste

Red and black pepper to taste

Place chicken, celery, small onion in a large kettle and cover with water. Simmer until meat is tender or begins to fall off bones. Lift chicken from broth, remove meat from bones and chop. Cool the broth and discard celery. Add tomatoes, chopped onions and whole potatoes to broth. Cook over medium heat. When potatoes are tender, remove and mash, then return to stew. Add cut-up chicken, butterbeans, corn, sugar, salt and pepper. Bring to boil, stirring constantly. Cover, lower heat and simmer slowly, stirring occasionally, to prevent sticking, for 3 to 5 hours or until tomatoes fall apart. Freezes well.

THREE BEAN CHILI WITH MEXICAN CHORIZO

Richard Couch

1 can each of pinto beans, red kidney beans and black beans

1 can of Rotel tomatoes

16 oz. package of chorizo (5 large links)

4 medium size onions

1 medium size green bell pepper

2 packets of beef broth powder

Ground black pepper

Your favorite chili powder

3 bay leaves

Cooking oil

Coarsely chop onions and bell pepper. Cut chorizo into ¼” thick slices. Add cooking oil to pan and heat. Wilt onions and bell pepper in a large sauce pan. Remove onions and bell pepper from pan. Quickly brown chorizo slices in pan. Remove pan from heat and return onions and pepper and mix gently. Add beans, including liquid, and mix gently (try not to crush beans), add Rotels, beef broth powder, and chili powder and combine all ingredients. Add water, as necessary, to reach your desired consistency. Gently add bay leaves trying not to break them. Bring to a boil and reduce to simmer. Simmer until a film develops on the surface. Allow to cool and refrigerate overnight. Gently reheat for serving the next day.

BRUNSWICK STEW

Nancy Hunley

3-4 lbs. chicken (I use thighs and breasts)

4 stalks celery, diced

1 onion, chopped

5-6 medium potatoes (I use red with skins)

1 24-oz. bag Pictsweet lima beans, frozen

1 16-oz. bag corn, frozen

1 28-oz. and 16-oz. can diced tomatoes

1 15-oz. can Rotel tomatoes (optional)

3 Tbs. sugar

½ tsp. dill

Salt and pepper top taste

Dash of sea salt

Parsley

Cook chicken in 3-qt. water. Remove and cool broth. Skin the fat from the broth, cut and cube the potatoes and add all the remaining ingredients to the broth and end with the chicken, deboned. Simmer approximately 2 hours stirring often.

COLEMAN'S CHILI

Cheryl Wheeler

3 lbs. hamburger

3 lg. cans Rotel tomatoes/with chilies

1 qt. diced tomatoes

1 can tomato paste (use more if needed, or less)

2 packages chili seasoning (I use hot and regular)

1 medium diced onion

3 crushed garlic cloves

1 lg. can red kidney beans

In large pot, brown hamburger meat, garlic and onions; drain grease. Add all tomatoes (not paste) and seasoning. Cook on low for about two (2) hours. Stir occasionally. Add tomato paste if needed to thicken. Add kidney beans and simmer for about an hour. All ingredients can be adjusted to taste. Serve with sour cream, chopped raw onions, and shredded cheese. Feeds 8-10 people.