The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Sunday, January 8, 2012

NEW Brunswick Stew!

Normal January temperatures bring on the need for warmer winter dinners On Crooked Creek. This new recipe for Brunswick Stew using pulled pork warms the entire body head ~to~toe!

Photo courtesy of Southern Lady Holidays 2011.

This hearty and delicious vegetable soup makes enough soup for a large crowd!

"Mr. Ed" and I only made half this recipe and still froze two containers for later use!

Brunswick Stew

3 quarts chicken broth
1 (2 lb) bag frozen baby lima beans
1 (2 lb) bag frozen niblet corn
1 lb red potatoes, cut into 1/2 inch pieces
1 large yellow onion, chopped
2 (28oz) cans diced tomatoes, undrained
1 cup hickory ~ flavored barbecue sauce
2 tablespoons hot sauce
2 teaspoons salt
1/2 teaspoon black pepper
2 lbs smoked pulled pork

* In a large Dutch oven or stock pot, bring chicken broth to a boil over medium~ high heat.
   Add limas, corn, potatoes and onion. Return to a boil.
   Reduce heat to medium and simmer for 10 minutes.

* Add tomatoes, barbecue sauce, hot sauce, salt and pepper ~ stirring to combine.
   Stir in pork. Simmer for 15 minutes.

Remember ladies ~ this is 1/2 of the above recipe!!!

Our favorite soup bowls, On Crooked Creek, are these double handled golden ones.

An oval restaurant single serving dish is a perfect addition for a homemade biscuit!

While I was setting the table ~ "Mr.Ed" whipped up a batch of homemade biscuits.

His favorite of the batch is the smallest one sitting atop the others ~ made from all the leftover cut out scraps of dough.

I declare it must be a flashback from his childhood!!!

"Mr. Ed's" biscuits are always eaten with strawberry jelly or preserves. . . mine with butter or perhaps a drizzle of honey!

On Crooked Creek, "Mr. Ed" and I will be snuggled warmly inside when the seasonably cold January temperatures arrive. One of our defenses against the frigid cold ~ our NEW Brunswick Stew.

Until next time. . .

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