BRUNSWICK STEW

Libby Crawford

3 lb. chicken

1 qt. water

2 ribs celery

1 small onion, whole

2 qt. tomatoes, fresh or canned

1 c. onion, chopped

3 medium white potatoes, peeled

1 qt. butterbeans, drained if canned

1 qt. whole kernel corn, drained if canned

5 Tbs. sugar

Salt to taste

Red and black pepper to taste

Place chicken, celery, small onion in a large kettle and cover with water. Simmer until meat is tender or begins to fall off bones. Lift chicken from broth, remove meat from bones and chop. Cool the broth and discard celery. Add tomatoes, chopped onions and whole potatoes to broth. Cook over medium heat. When potatoes are tender, remove and mash, then return to stew. Add cut-up chicken, butterbeans, corn, sugar, salt and pepper. Bring to boil, stirring constantly. Cover, lower heat and simmer slowly, stirring occasionally, to prevent sticking, for 3 to 5 hours or until tomatoes fall apart. Freezes well.

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