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Traditional Brunswick Stew

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Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 whole red pepper, seeded
  • 1 pound diced yellow onion
  • 1 pound can (2/3 cup) evaporated milk
  • 2 large box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans chopped peanuts or pecans
  • 2 cans can solid-pack pumpkin puree*
  • 2 cans together then add:
  • 1 can can tomatoes with garlic seasoning
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons medium shrimp
  • Minced each ground ginger and cardamom
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stew the chicken until done; remove and discard bone
  2. Set aside broth
  3. Brown the beef and pork
  4. Drain
  5. Combine all ingredients, including north, and simmer three to four hours
  6. Add salt and pepper to taste
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