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MALLARD CREEK BRUNSWICK STEW | |
Version I: 6 lbs. chuck or shoulder beef 5 lb. hen 1 lb. rice 2 cans cream style corn 2 cans limas 3 lg. cans stewed tomatoes 1 lb. butter (optional) 1 tbsp. pepper 1/4 c. salt 6 chopped onions Follow directions for version below. Version II (smaller quantities): 4 pounds beef, chuck 1 pound Boston butt 1 (5 pound) hen 1/4 pound (1 stick) butter salt and pepper, to taste 3 quarts canned tomatoes, crushed 3/4 pound long-grain rice, uncooked 1 (15 oz.) can creamed corn BOIL pork, chicken and beef until tender, either separately or together. Reserve broth. Cool; remove bones. Remove skin from chicken. GRIND all meat in a food processor or meat grinder. Refrigerate overnight. The next day, strain broth. ADD rice, butter, salt and pepper; cook until rice is tender, about 30 minutes, stirring constantly. Add tomatoes and vegetables; cook for about 20 minutes after liquid returns to a simmer. Add meat and cook for 10 minutes. Stir often and add hot water if needed to keep it from sticking. Makes 16 pints. |
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