Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Brunswick Stew
| 3 lbs. fresh pork loin or shoulder |
| 1 heaping teaspoon garlic powder |
| 1 heaping teaspoon celery salt |
| 1 heaping teaspoon lemon pepper |
| 1 ½ teaspoons (or less) salt |
| Black pepper to taste |
| ¼ teaspoon mace |
| 2 (16 oz.) cans tomatoes |
| 1 (14.5 oz.) can cut okra (juice, too) |
| 1 (17 oz.) can whole kernel corn, drained |
| 3 medium onions, chopped |
| ¼ cup Heinz Ketchup |
| Dash or two of Worcestershire Sauce |
| 2-4 Peppermint candies |
Trim fat from meat, and cube meat. Put in heavy roaster with tight fitting lid. Cover meat with water. Add chopped onion, all the powdered seasonings and tomatoes. Bring to a boil; lower heat, cover, and boil 1- 1 ½ hours, until meat is tender enough to shred. Skim off grease. (Stir occasionally while cooking).
Add the okra with juice, drained corn, ketchup, Worcestershire sauce, and peppermint candies. Cover and simmer slowly, stirring often to keep from sticking. Cook until thick.
Freezes well.
NOTE: This is from a relative of mine in Alabama. It is just an old family recipe which we used to really enjoy.