Evening Edge
What’s For Dinner?
DEL.ICIO.USBrunswick Stew
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Here is a super-size recipe from Stacey and Randy Newbern of Whitesburg, who have eight hungry children to feed — all boys. Pork or beef can replace the chicken in this hearty dish that freezes particularly well, Stacey Newbern says. -- Bo Emerson
Hands on time: 30 minutes Total time: 1 hour and 45 minutes Serves: 10
Ingredients:
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1 (10-pound) chicken
5 pounds potatoes, diced and peeled
32 ounces ketchup
2 tablespoons hot sauce
4 (15-ounce) cans creamed corn
2 (14.5-ounce) cans diced tomatoes
Salt and pepper to taste
Instructions:
In a large stew pot, boil chicken till tender, about 40 minutes. Remove chicken from broth, debone and set aside. Add potatoes to broth and cook until tender, about 30 minutes. Put chicken back in with potatoes. Add ketchup, hot sauce, corn, tomatoes and salt and pepper. Simmer for about 30 minutes.
Nutrition:
Per serving: 673 calories (percent of calories from fat, 25), 72 grams protein, 58 grams carbohydrates, 3 grams fiber, 19 grams fat (no saturated), 202 milligrams cholesterol, 1,477 milligrams sodium.
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