Wednesday's Recipe of the Week

Another recipe from Miss Betty's* Daily Diary Cookbook

Chicken Brunswick Stew

Ingredients


Onions - 3 or 4
Corn - 1 can
Butter Beans - 1 can
Rice - 1 lb.
Tomatoes - 1 can
1 tablespoon olive oil
1 1/2 tablespoons flour
Ketchup - 1 bottle
Vinegar - 1/2 bottle
Irish potatoes - 3 or 4
Salt to taste
Mustard to taste
2 Hens - cooked and cut up

Directions


Boil the chicken until very tender in enough seasoned water to make 1 pint of broth. Save the broth and cut  the chicken into small pieces. Cook the canned tomatoes in the olive oil until they thicken. Make a roux with the flour, shortening, and onions. Add to the roux the broth, rice, tomatoes, chicken, potatoes, corn, butter beans, ketchup, vinegar and mustard. Salt and pepper to taste. Cook for one hour, adding more broth if needed. Serves 6.


(Miss Betty was my mother. These are the recipes I found in her penmanship, written in a Sexton's Daily Diary from c. 1955.)