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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I have one recipe for this wonderful stew that I make all the time. I love this stew and I love the history behind it. This comes from a cookbook put out by Canyon High School Band Parents from 1972. This is what it says... for more than one hundred years, Hopkins County Stew has been a favorite with people who like the outdoors as well as those who eat in the comfort of their dinning rooms. this is th ewya it was prepared when folks used to gather in the grove in front of our house more than 40 years ago to eat Hopkins County Stew. I wanted to add this version since it is a little different than the one I make. Ingredients:
4 -5 lbs stewing chicken, cut up |
2 tablespoons butter or 2 tablespoons margarine |
1 green pepper, chopped |
3 lbs canned tomatoes |
3 lbs potatoes, peeled and sliced |
1/4 teaspoon paprika |
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1 tablespoon salt |
4 -5 slices bacon, diced |
6 -7 medium onions, chopped |
celery, chopped |
24 ounces whole kernel corn |
1 1/2 cups water |
1/4 teaspoon pepper |
1/4 teaspoon curry powder |
Directions:
1. Fry the bacon in a large kettle; add butter and chicken and saute' until browned.
2. Add remaining ingredients, bring to a boil and simmer.
3. When cooked indoors, cook for at least 4 hours, covering, stirring occasionally. After about 1 hour of cooking, Remove the chicken and bone it. Then dice the meat and return it to the kettle.
4. Enough for 8 to 10 persons, depending on whether you are a thresher or a file clerk.
5. For a large crowd, cook in an iron wash pot outside.
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