scooby posted 02-02-99
Brunswick Stew
10 lbs. fatback, diced
50 lbs. stew beef
60 lbs. hens
25 lbs. dried white beans
30 lbs. onions, chopped
60 lbs. potatoes, peeled (quartered or smaller)
14 gal. tomatoes, peeled & chopped
6 gal. crushed corn
6 gal whole grain corn
4 lbs. butter
2 lbs. salt or less
1 lb. black pepper
2 oz. red cayenne peper
Precook beef and hens, if desired.
Cook dried beans and fatback in 15-20 gallons water. When beans are cooked, add beef and hens.
As stew begins to blend, add onions and potatoes; cook until well done.
Take out fatback when it begins coming apart. Add tomatoes with a little sugar, if desired, and cook until foam starts to leave.
Add seasonings when foam has completely disappeared,serve. Be sure to stir fairly constantly while cooking.
Tomato juice may be added for color, if desired.
This recipe can be quartered for "small" 15 gallon quantity.