NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Brunswick Stew

3 boneless chicken breasts, cubed
1 lb. beef, cubed
1 T. butter
1 (28 oz.) can crushed tomatoes
2 (14.7 oz) cans creamed corn
2 (15.5 oz.) cans baby lima beans
2 lb. cubed potatoes
2 tsp. black pepper
¼ tsp. cayenne pepper (optional)
½ tsp. sugar (optional)*

The night before, I put the chicken breast and beef, butter and a little water in a crock pot on Low and let it cook overnight. In the morning, I add the rest of the ingredients and let it cook on High all day. Ready to serve that evening with saltines or hot bread.
*The sweet and spicy (sugar & pepper) are different taste. I recommend you leave out the sugar the first time you prepare as the creamed corn maybe sweet enough for you.

Carol Eggers
Front Royal


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