Brunswick Stew with Corn Dumplings
INGREDIENTS:
5 Hog heads
5 lb Ground beef
2 ga Catsup
2 1/2 ga Tomatoes
Red pepper
25 Hens
50 lb Irish potatoes
30 Onions
20 Lemons
1 ga Whole kernel corn
5 Hog heads
5 lb Ground beef
2 ga Catsup
2 1/2 ga Tomatoes
Red pepper
25 Hens
50 lb Irish potatoes
30 Onions
20 Lemons
1 ga Whole kernel corn
Published in the FHA Cookbook Appling County High School 1986.
The day before need: Boil hogs head and hens in separate containers. When tender grind hogs head and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hogs heads and hens that have been cut in small pieces. Add catsup, lemons and red pepper to taste. Simmer for 1 to 2 hrs. Add diced potatoes, tomatoes, whole kernel corn. Simmer until mixture is well blended, about 1 hr. Serves 75
The day before need: Boil hogs head and hens in separate containers. When tender grind hogs head and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hogs heads and hens that have been cut in small pieces. Add catsup, lemons and red pepper to taste. Simmer for 1 to 2 hrs. Add diced potatoes, tomatoes, whole kernel corn. Simmer until mixture is well blended, about 1 hr. Serves 75