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BRUNSWICK STEW

Category:    Chicken
Yield: 6 servings
 
  3 1/2 lb Chicken, cut up                    10 oz Pkge frozen butter beans, OR
      2 sl Bacon, cut into 2-inch                   -1 cup fresh
           -pieces                           1/2 ts Sugar
      1 lg Onion. sliced                     1/2 ts Black pepper
      3 ts Salt, divided                       1 ds Red pepper
     28 oz Can whole tomatoes OR 3            16 oz Pkge frozen corn
           -large fresh tomatoes,              2 tb Butter, melted
           -peeled                             2 tb Flour
      2 lg Potatoes, cubed                
 
  In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon,
  onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low
  heat.  Remove the chicken, cool; skin and remove the meat from the bones.
  Cut the meat into bite-size pieces and return to the pot. Add the remaining
  ingredients except the corn, butter and flour.  Cook for 30 minutes. Add
  the corn and cook for another 30 minutes.  Mix the butter and flour and add
  to the stew; simmer for 30 minutes more.  Serve with hot rolls and a green
  salad.
  
  Makes 6 servings.
  
  Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g
  Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.
  
   

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