Brunswick Stew

Brunswick Stew

Abt. 4 lbs lean meat (chicken, pork, or beef)      4 med. diced potatoes

2 qt. water                                                               4 c. fresh baby lima beans

2 tsp. salt                                                                 2 c. fresh okra

½ c. catsup                                                              4 c. kernel corn

2 tsp. Worcestershire sauce                                 4 stalks celery, diced

½ tsp. hot pepper sauce                                        4 cloves garlic, minced

3 T. butter                                                                 2 med. onions, diced

Grated rind and juice of ½ lemon                          salt & pepper to taste

1 (28-32 oz) can tomatoes (or 8 fresh)

   Combine meat, water, and salt in large pot.  Simmer, covered, until meat

is fork tender.           Cut meat into bite-sized pieces.  Set aside.

   Skim stock and return to pot.  Add catsup, Worcestershire, hot pepper sauce,

butter, lemon, and tomatoes.  Stir and bring to a boil.  Add potatoes, beans,

corn, okra, celery, garlic, and onions; stir.  Season with salt and pepper to

taste.  Cover and simmer, stirring occasionally, until mixture is thick,

about 1 ½ - 2 hours.                Yield: 8 servings