The Original Brunswick Stew Recipe

First the sauce: In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add: 1¾ cups Catsup ¼ cup French's Yellow Mustard ¼ cup white vinegar

Blend until smooth, then add: ½ tablespoon chopped garlic 1 teaspoon coarse ground black pepper ½ teaspoon crushed red pepper ½ oz. Liquid Smoke 1 oz. Worcestershire Sauce 1 oz. Crystal Hot Sauce or ½ oz. Tabasco ½ tablespoon fresh lemon juice

Blend until smooth, then add: ¼ cup dark brown sugar Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later).

Then The Stew: In a 2 gallon pot, over low heat melt ¼ lb of butter then add: 3 cups small diced potatoes 1 cup small diced onion 2 14½ oz. cans of chicken broth 1 lb baked chicken (white and dark) 8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add: 1 8½ oz. can early peas 2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot) The prepared sauce 1 16 oz. can of baby lima beans ¼ cup Liquid Smoke 1 14½ oz. can creamed corn Slow simmer for 2 hours

Yields 1 gallon

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