|McNair's Stews & Casseroles|
|by James McNair|
Filled with hearty, satisfying stews and casseroles, here are recipes for classic French and Mediterranean stews, exotic Asian dishes, and standar...
Tip: Try gal brunswick stew for more results.
1 - 10 of 13 for 20 gal brunswick stew
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Boil meat in water with salt and pepper until done. Strain out of broth, cut off the bone and grind. To the broth, add onions and potatoes, boil ...
Salt and pepper to taste. Cook all meat and grind. Combine all ingredients in large kettle. Cook about 3 hours. Yields 10 quarts.
This recipe yields 4 gallons of stew, good for ... stew thickens. Add corn, stirring constantly as corn will stick. Cook until stew is at desired thickness.
Cook all meat and chop fine with a knife. Save chicken broth and add to mixture. Mix all together and fill hot quart jars. Cook in pressure cooked 30 ...
100 portions. Navy recipe. Cut up chicken in small pieces, simmer until tender. Cut beef and bacon in cubes and brown together in copper. Add finely ...
Cook hogs head, beef and chicken until tender; cook chicken separately. Grind all together, then add broth, vinegar, sauce, catsup, sugar, salt and ...
Cook in 30 gallon pot over oak and hickory coals. Cover meat with water, about 10 gallons. Boil all meat together until it comes off bones (about 3 ...
Cook hens, stew beef and onions ... 30 minutes longer, stirring constantly. Makes 5 gallons which may be stored in the refrigerator for 4 days or frozen.
Cook chicken, bone and grind. Cook beef, pork and onions in chicken stock, grind. Add all ingredients. Cook slowly 1 hour; stir frequently.
Cook until thick being careful not to scorch. Makes 50 to 60 quarts. (It takes a very, very big pot to cook it in.)
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