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Results 91 - 100 of 188 for stewed hen
91. BRUNSWICK STEW
Cook all meats with ample liquid and cut into small chunks, reserving stock. Cook cabbage, onion and potatoes until done. Add all other ...
92. BRUNSWICK STEW
Cook hogs head and hen until very tender. Remove meat ... salt, and a little sugar to taste. If too juicy, add crackers or oatmeal to thicken.
93. BRUNSWICK STEW
In large pot, cover hogs head and hen with water. Cook until tender. ... little sugar to taste. If too juicy, add crackers or oatmeal to thicken.
94. BRUNSWICK STEW
Simmer a long, long time.
Place prepared roux in large ... Remove meat from stew. Drop dumplings by spoonfuls ... minutes covered. Return meat to stew. Serve with rice.
Cook the beef, pork and hen. Let it cool and ... canned or frozen. "Dress up vegetables with a garnish of thinly sliced almonds sauteed in butter."
97. BRUNSWICK STEW
Combine first 4 ingredients in ... hours or until hen is tender. Remove hen, reserving ... thickened. Remove bacon before serving. Yield: 4 1/2 quarts.
Cook chicken and pork in water to cover until meat falls away from bones. Separate meat from bones. Put vegetables in water and cook and ...
99. BRUNSWICK STEW
Cook until thick being careful not to scorch. Makes 50 to 60 quarts. (It takes a very, very big pot to cook it in.)
Use 4 canners to cook hens and fryers with water about ... butter and salt and pepper to taste. Add chicken. Remove from heat to avoid scorching.
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