 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 25 |
|
Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.Judi Brinegar, Liberty, North Carolina Ingredients:
4 large onions, halved and thinly sliced |
1/4 cup butter, cubed |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
8 cups water |
2 cans (28 ounces each) crushed tomatoes |
1-3/4 cups ketchup |
1 can (6 ounces) tomato paste |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
2 medium jalapeno peppers, seeded and chopped |
3 teaspoons salt |
1 teaspoon worcestershire sauce |
1 teaspoon hot pepper sauce |
1 teaspoon pepper |
2 pounds ground beef, cooked and drained |
1 pound cubed fully cooked ham |
1 package (16 ounces) frozen cut green beans |
1 package (16 ounces) frozen butter beans |
1 package (16 ounces) frozen corn |
6 cups hot mashed potatoes (without added milk and butter) |
Directions:
1. In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
3. Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through. Yield: about 8 quarts (25-30 servings).
|
|