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INGREDIENTS

3 lg Onions ; finely chopped
2 lb Chuck roast
1 14-oz bottle catsup
1 1/2 ts Paprika
1 ts Brown sugar
1 2.5-lb broiler-fryer ; up to 3 lb
1 sm Hot pepper
1 ts Pepper
3 lg Potatoes ; peeled & finely chopped
2 1/2 qt Water
1 2-lb boneless pork ; up to 2.5-lb
1 28-oz can tomatoes ; undrained
1/4 c Red wine
2 tb Lemon juice ; (up To 3 tb)
1 17-oz cream-style corn
1/2 ts Ground red pepper
1/2 ts Dried red pepper flakes
2 tb Dry sherry

Servings

INSTRUCTIONS

Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder. Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons. Recipe by J.A. Christian in January, 1987 "Southern Living". Typed for yall by Jeff Pruett.

NOTES

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Bama Brunswick Stew - Sl 1/87

3 lg Onions finely chopped
2 lb Chuck roast 
1 14-oz bottle catsup 
1 1/2 ts Paprika 
1 ts Brown sugar 
1 2.5-lb broiler-fryer up to 3 lb
1 sm Hot pepper 
1 ts Pepper 
3 lg Potatoes peeled & finely chopped
2 1/2 qt Water 
1 2-lb boneless pork up to 2.5-lb
1 28-oz can tomatoes undrained
1/4 c Red wine 
2 tb Lemon juice (up To 3 tb)
1 17-oz cream-style corn 
1/2 ts Ground red pepper 
1/2 ts Dried red pepper flakes 
2 tb Dry sherry

Combine chicken, roasts, and water in a large Dutch oven, cover, and  bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender.  Remove meat from broth, reserving broth. Cool meat completely. Remove meat  from bones. Grind meat in food processor or grinder.      Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes  or until tender. Add meat and remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for  a thinner consistency, if desired. Makes 1-1/2 gallons.    Recipe by J.A. Christian in January, 1987 "Southern Living". Typed for  yall by Jeff Pruett.

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Nutrition

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Serving Size: 1 Serving (660g)
Recipe Makes: 11.5

Calories: 1040
Calories from Fat: 697 (67%)

Amt Per Serving		% DV

	Total Fat 77.4g	103 %
	Saturated Fat 27.6g	138 %
	Monounsaturated Fat 35.2g
	Polyunsanturated Fat 9.1g
Cholesterol 178.1mg		55 %
Sodium 907mg		31 %
Potassium 1364.5mg		36 %
Total Carbohydrate 42g		12 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 37.4g
Protein 42.3g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1040

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