Title: Grandaddy Samuel Lee Hodges Brunswick Stew
A meal that will feed a whole flock! Lots of garlic makes it even better.
5 to 8 lbs. of beef roast (chuck is good)
1 big chicken (hen size about 3-5 lbs) or 10 lbs leg quarters
1/2 gallon onions (peeled and chopped)about 5lbs
1 gallon potatoes (peeled and cubed)about 10 lbs
6 large cans tomatoes
8 to 10 pods okra or 1 pint
2 cans creamstyle corn
Salt, chili powder, garlic, black pepper, ground cumin, etc to taste.
(takes lot of chili and a whole small can of cumin)
Cook beef and chicken in water to cover until tender. Reserve broth. Debone and pull off fat from meats. Add back to broth. Add onions, potatoes, tomatoes, okra to meat mixture. Cook over low heat until cooked down. Add corn and seasonings at the last. (Corn will burn, so be sure and add it at the very last) Can add pork, squirrel etc.
Hint:You can freeze it, just don't put in the tomatoes and potatoes until time to serve and it is great.
Number Of Servings:20 to 30
Preparation Time:about 3 hours
Grannnie Hodges Chow Chow
1 gallon chopped cabbage
1 quart chopped onion
1/2 gallon ground green tomatoes
1 pint green hot peppers, red if you like it hotter
4 tbsp. pulverized mustard
2 tbsp. ginger
1 tbsp. cloves
2 tbsp. salt
1 oz (box) of turmeic
2 pounds sugar
3 quarts of vinegar
1 tbsp. of celery seed
Grind all of vegetables through coarse blade. Add spices, sugar and vinegar. Cook 15 minutes. Put in prepared jars and seal. Store in Cool place
These recipes courtesy of cousin Mary Bob Hodges Hammons.