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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Darleen Purdy
  • 2 lb. pot roast
  • 3 boneless, skinless chicken breasts
  • 1â�„2 lb. cooked ham
  • 2 slices bacon
  • 11â�„2 tsp. salt
  • 1â�„8 tsp. pepper
  • 1â�„2 tsp. dried, crushed rosemary
  • 1â�„2 tsp. dried, crushed basil
  • Water
  • 1 large onion, sliced
  • 8 medium potatoes, sliced
  • 1 can (15 oz.) corn, drained
  • 1 can (15 oz.) lima beans, drained
  • 2 cans (16 oz. each) diced tomatoes
  • 1â�„4 cup cold water
  • 2 TBS all-purpose flour
Place roast, chicken, ham and bacon in a large pot. Add water to cover meat by two inches. Add seasonings and onion; bring to a boil. Cook on medium heat until all meats are tender and falling apart. Remove meats and cool slightly. Pull apart and shred meats, removing fatty pieces, then return them to the broth. Add potatoes, corn, lima beans and tomatoes; cook until vegetables are tender, about 30 minutes. Blend cold water slowly into flour and stir into stew. Cook and stir until thickened and bubbly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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