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Country Kitchen
May 7, 2010 Previous Recipe | Next Recipe
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BEEF STEW
1-2-3-4 CAKE
LTíS PEANUT BRITTLE
JOHN 6:12 CASSEROLE "Let nothing be wasted."
TOMATO GRAVY
LTíS CAMP STEW
BROWN AND SERVE BISCUITS
TOASTED PECANS
LTíS CAMP STEW

1 1/2 pounds barbecued pork
1 1/2 pounds cooked chicken
2 pounds potatoes
3 ounces Worcestershire sauce
8 ounces ketchup
1 (28-ounce) can of diced tomatoes
2 tablespoons margarine
1 pound onion, chopped
3 tablespoons Durkeeís Dressing
1 (15-ounce) can whole kernel corn
1 tablespoon lemon juice
Water, chicken broth or both

Chop meat and vegetables. Combine all ingredients ó except meat and corn ó in a large heavy boiler and cook until done. Add meat and corn and bring to a boil, stirring constantly. Bring to a low boil, stirring constantly, then reduce heat to very low and simmer slowly for about 30 minutes. Makes about 3 1/2 quarts.
Note: Cook chicken the day before, remove skin and bones. Refrigerate broth overnight, skim off and discard fat, and use in cooking stew.





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