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Country Kitchen
November 1, 2011 Previous Recipe | Next Recipe
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Baked Chicken Salad
Salmon Patties
Chicken Roll-ups
Pecan Pie
Pecan Clusters
Never Fail Divinity
Pat and Wayne’s Brunswick Stew
Chicken Dressing
Good Cookies
Lane Cake
Blueberry Stack Cake
Buttermilk Flapjacks
Pat and Wayne’s Brunswick Stew

3 pounds chicken
3 pounds smoked pork, chopped
1 pound ground chuck, browned
2 (28-ounce) cans crushed tomatoes
2 (16-ounce) cans cream-style corn
2 (16-ounce) cans whole kernel corn
16 ounces garden peas or small butterbeans
5 pounds diced potatoes
5 pounds chopped onions
Salt and pepper to taste
˝ cup Worcestershire sauce
˝ cup barbeque sauce
2 tablespoons red pepper hot sauce

Boil chicken until tender. Remove from broth to cool, reserving broth for stew. Chop chicken. Combine all ingredients including broth and simmer until tender, adding extra broth, tomato sauce and/or water if more liquid is needed.





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