Brunswick Stew

Beth

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Brunswick Stew

by Beth | Sep 21, 2023 | Recipes | 0 comments

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The time honored recipe that I learned for Brunswick Stew involved 3 or 4 squirrels, a rabbit and maybe a possum (or some other roadkill). Or squirrel, rabbit and chicken at least. Needless to say, I scared a priest from New York (NYC) by explaining this before I served him this version.

Brunswick Stew
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Brunswick Stew

Recipe by BethCourse: MainCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

3

hours 
Calories

300

kcal
Total time

3

hours 

30

minutes

Ingredients

  • 1 chicken (˜4 lbs)

  • 1 lb lean ground beef

  • 1 lb bulk breakfast sausage

  • 4 potatoes, cubed

  • 1 lb carrots (peeled, sliced)

  • 1 cup corn (niblets)

  • 1 cup lima beans (frozen)

  • 1 cup blackeye peas

  • 1 cup ketchup

  • 1 bottle barbeque sauce

  • 1 or 2 onions, chopped

  • celery

Directions

  • In a large stock pot cover chicken with salty water and add a handful of carrots, celery and onion
    boil the chicken until very tender (falling off the bones even)
  • Remove chicken from the pot; let it cool a bit before pulling the meat off of the bones
  • Pour broth into a bowl or other container and set aside. You will add some or all of this back to the stew later.
  • In the stock pot brown beef, sausage and onions
  • Add veggies (potatoes, corn, carrots, peas, beans)
  • Add chicken meat and chicken broth
  • Add ketchup and barbeque sauce
  • Cover over a low heat, stirring periodically until veggies are tender and flavors have married.

Notes

  • This is just a basic recipe. The size of chicken can vary greatly; If you use canned peas, beans, corn, etc, just use the whole can; potatoes: do you like more? Or maybe they are huge or maybe small; it's okay. Barbeque sauce? Lately I've been using Sweet Baby Ray's, but when I started making it, I used Open Pit (can't find that anymore - sad). Just pick something you like;

Carrot Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs
  • 1 1/2 c. vegetable oil (I use coconut oil)
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated (I don't measure, but I grate up about 1lb of carrots)
  • 4 Tbsp. hot water
Icing
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c.butter
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)

Method
 

Cake
  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 2 or 3 (9-inch) or a 9x13u0022 greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Icing
  1. Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don't add the pecans until after icing between the layers. So u002du002d interior has no pecans, but the outside is covered!

  • Cream Cheese Icing

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 8 oz. pkg. cream cheese
    • 1/4 c. margarine
    • 1 1 lb. box confectioners sugar
    • 2 tsp. vanilla
    • 1 c. chopped nuts pecans

    Method
     

    1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

    Notes

    If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
    Or, just be decadent and eat it like fudge.

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