Practically all of my in-laws live within a five mile radius out here in small town America and we all attend the same church. We have decided to rotate houses for Sunday afternoon lunches and today was my turn.
Since I have nothing else of great importance to post, I thought I would share yet another recipe that is a favorite around my house. Originally given to me by an old and very dear family friend, it has been slightly modified: one, because I couldn't find the exact ingredients anywhere in Oklahoma; and two, because my family tends to be a little picky when it comes to certain things.
The following recipe is not an inexpensive meal to make (unless, of course, you can find two-for-one deals or are blessed with coupon clipping skills - which I am not) but it will feed a bunch of people and/or it can be reheated for wonderful leftovers (and I don't normally enjoy leftovers).
Brunswick Stew (not a meal for vegetarians!)
- 2 14.5 oz. cans of diced tomatoes
- 2 14.5 oz. cans cream-style corn
- 2 12.5 oz. cans of chicken
- 1 (or 2) 14.5 oz. can of diced potatoes
- 1 tub of Loyd's Seasoned and Shredded Pork
- 1 tub of Loyd's Seasoned and Shredded Beef
- Louisiana Hot Sauce
- Salt and Pepper
- Dump all of the ingredients into a crock pot
- Add a couple of dashes of Louisiana Hot Sauce and salt and pepper to taste
- Stir to combine
- Cook on low for at least 4 hours
- Serve with a side of corn bread and Enjoy!