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Recipe to Print-Ben's Brunswick Stew - Copy - Copy

$scale_by Recipe Name: Ben's Brunswick Stew - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 200 Inactive Prep Time: 0.00 Minutes Original Num Servings: 200 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $4.36 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 100 Pounds beef, brisket 196 fl ozs worcestershire sauce -1 fl oz hot sauce Directions: Start with a large pot. Fill it half way with water. Ass cleaned, whole chickens and cook until the meat falls off the bone. Remove and debone the chicken. Add the brisket to the water and cook until tender. Remove from water. Grind onions and potatoes and add to broth. Add pepper.. Meanwhile, grind the chicken and beef. Continue to stir onions and potatoes, making sure nothing sticks to the pot. Add corn, creamed corn, ketchup, drained lima beans, diced tomatoes, Worcestershire sauce, lemon juice. After everything has cooked, 2 to 3 hours, season with Texas Pete hot sauce and salt to taste.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00