Wednesday, January 23, 2013

Pumpkins, Brunswick Stew Recipe, & Grocery Shopping

I had been saving some pumpkins from autumn for a cold day like yesterday.  I wanted to bake them and decided to help warm the house with the oven at the same time.  I sliced the pumpkins in half and removed the seeds and stringy stuff.  I put them cut side down in a large pan and baked them at 400 degrees until they were very tender.

Once they cooled I scooped out the pumpkin and put it in a colander to drain.  Then I packaged it into two cup portions for the freezer.  I ended up with four packs of pumpkin.  The ducks and chickens were happy to get the shells.  I still have one large pumpkin to cook later this week.

I had a request for my Brunswick Stew recipe so here it is:

Brunswick Stew
1 Boston butt, 5-8 pounds
1 large fryer
3 16 oz cans stewed tomatoes
3 large potatoes chopped
3 cans whole kernel corn
3 cans cream corn
1/4 C Worcestershire sauce
2 large onions, chopped
32 oz bottle ketchup
3/4 C barbecue sauce
salt, pepper, and hot sauce to taste.
Cook pork and chicken; debone and chop up.  Mix onions, potatoes, and tomatoes and cook until potatoes are slightly tender.  Combine everything together in a very large pot.  Simmer 2 hours, stirring occasionally.  Add salt, pepper, and hot sauce according to taste.
**This time I used half of a rooster and an extra breast in place of the fryer.  I have never actually used a whole fryer and tend to use whatever chicken is on sale.  If you use store bought tomatoes, expect it take quite a while for the potatoes to cook.  It goes much faster with home canned tomatoes.  You can adjust the corn using more or less of whichever you prefer just keep it at six cans.  I used corn from the freezer this time.  I would estimate that this makes about 27 cups of Brunswick stew.**
Finally grocery shopping which is short and sweet.  I only bought two gallons of milk on sale this week.   I spent $6.18.  I may pick up some fresh fruits and vegetables at the first of the week if we happen to eat up what we have on hand.  I still feel very good about the pantry challenge.


Susan in SC said...

I have always wanted to make Brunswick stew. This sounds like a good recipe. Thanks for sharing it with us.

terricheney said...

Do you not put vinegar in your stew? Mama does hers. I know Brunswick Stew is really one of those individual things and may be made differently. I never made mine with vinegar in it, so was curious about yours.

Dawn said...

Terri, I agree that every family seems to have a Brunswick Stew recipe all their own. The recipe I have does not call for vinegar. I guess the lack of vinegar is made up by the addition of barbecue sauce. It does have a can of garden peas as an optional addition, but I never add them. Many recipes, including the Brunswick, GA Brunswick stew recipe ( also call for lima beans. I cannot imagine them in it since I have never eaten it that way.