Title: Brunswick Stew Ii
Categories: Chicken Stew Southern
Yield: 6 Servings

1		Whole chicken, cut up
1		Onion, quartered
2		Ribs of celery, diced
1	ts	Salt
1/8	ts	White pepper
1/4	ts	Black pepper
10	oz	Frozen small limabeans
16	oz	Frozen white shoepeg corn
1	lb	Canned tomatoes
3	sm	Potatoes, cubed
1/3	c	Ketchup
2	tb	Vinegar
1	tb	Brown sugar
1	ts	Worcestershire
1/2	ts	Tobasco
1/4	ts	Marjoram (dried)

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram.

Serves 6 - 8

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.

From Virginia Hospitality 15th edition, 1990. Typed by Dale & Gail Shipp, Columbia Md.

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