By Julia Ariail
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Additional resources for Manna & More Cookbook
Sample text
Discard fat but reserve pork drippings from pan adding enough water to make 1½ cups. Combine all ingredients in stock pot the next day and cook several hours. Judy DeMott 58 Soups & Sauces Brunswick Stew 4 - Castleberry’s Makes 1 crock pot full 24 ounces Castleberry Brunswick Stew 10 ounces Castleberry BBQ Beef 10 ounces Castleberry BBQ Pork 2 cans (17 ounces) creamed corn 16 ounces tomatoes, cut up fine 1 tablespoon vinegar 1 tablespoon lemon juice 1 tablespoon Worcestershire 1 teaspoon onion salt ½ teaspoon salt ¼ teaspoon black pepper Mix ingredients together and heat at least 1 hour in a crock pot or on stove at low temperature.
This is when it helps to have a party with many people. Everyone stirs it! The stew cooks for another hour or until it gets to the desired thickness. Season to taste with salt and pepper. From The Nunns’ Cookbook 56 Soups & Sauces Brunswick Stew 2 Makes 5 quarts 4 to 5-pound Boston Butt pork roast 4 cups frozen cubed hash brown potatoes 3 - 14½-ounce cans diced tomatoes, with garlic and onion 14½-ounce can whole kernel corn, drained 14½-ounce can creamed style corn 15½-ounce can sweet green peas, drained 16-ounce bottle barbecue sauce 1 tablespoon hot sauce 1 teaspoon salt 1 teaspoon pepper Cover pork roast with boiling water in a stockpot; cook 2½ hours or until tender; drain, reserving 4 cups liquid.
Combine all ingredients in stock pot the next day and cook several hours. Judy DeMott 58 Soups & Sauces Brunswick Stew 4 - Castleberry’s Makes 1 crock pot full 24 ounces Castleberry Brunswick Stew 10 ounces Castleberry BBQ Beef 10 ounces Castleberry BBQ Pork 2 cans (17 ounces) creamed corn 16 ounces tomatoes, cut up fine 1 tablespoon vinegar 1 tablespoon lemon juice 1 tablespoon Worcestershire 1 teaspoon onion salt ½ teaspoon salt ¼ teaspoon black pepper Mix ingredients together and heat at least 1 hour in a crock pot or on stove at low temperature.
Manna & More Cookbook by Julia Ariail
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