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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

BRUNSWICK STEW
Soups
Contributed by: Bill Maxwell
Ingredients:
  • 6 gallons diced canned
  • potatoes
  • 6 gallons crushed tomatoes
  • 16 lbs. (2 gallon-sized cans)
  • beef
  • 18 lbs. (6 3-lbs. cans) chicken
  • 5 lbs. diced onions
  • 2 gallons creamed corn
  • 2 gallons green peas
  • 2 gallons diced carrots
  • 2 gallons baby lima beans
  • 5 pounds margarine
  • 10 to 12 beef bullion cubes
  • 1 cup sugar or to taste
  • Pepper to taste
  • 2 large cans tomato juice,
  • optional

Combine ingredients and cook stirring constantly until mixture begins to thicken, about 2 to 21�2 hours. Add tomato juice to thin stew, if desired. Yields 80-84 quarts.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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