Mary Jo's Brunswick Stew
| 2 hens 1 qt. lima beans 1 lb okra (optional) 4 medium onions 1/2 peck potatoes 1/2 cup catsup 1/2 cup sugar 1 large bunch celery |
4 large cans tomatoes 1 cup vinegar 1/2 lb butter 6 cans corn 1 t pepper 1/4 t cayenne pepper 1 T prepared mustard salt to taste |
Cover chicken with water and cook until the meat falls off the bone. Remove meat from broth. To broth add well cut vegetables (except the corn), add butter, vinegar, sugar, salt, peppers and mustard. Stir often to prevent scorching. Cook slowly until thick. Add meat, and about ten minutes before serving add corn.
Makes about 9 quarts, serving 50. I often cut this recipe in half and have plenty to freeze for another day.