Appling high school brunswick stew, baxley, georgia

75 Servings

Ingredients

Quantity Ingredient
5 Hog heads
5 pounds Ground beef
2 gallons Ketchup
2½ gallon Tomatoes
Red pepper to taste
25 Hens
50 pounds Irish potatoes
30 Onions
20 Lemons
1 1 Gallon who kernel corn

Directions

The day before needed; boil hog heads and hens in separate containers. When tender grind hog heads and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hog heads and hens that have been cut up into small pieces. Add catsup, lemons and red pepper to taste.

Simmer for 1 to 2 hours. Add diced potatoes, tomatoes, whole kernel corn.

Simmer until mixture is well blended. About 1 hour Recipe by: by Doris Morris Published in the FHA Cookbook Posted to bbq-digest V5 #753 by RockMc <RockMc@...> on Dec 10, 1997

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