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Ingredients Jump to Instructions ↓

  1. 3 lbs. potato es (medium size) (may use mashed potatoes)

  2. 1 T. butter or margarine

  3. 1 1/2 cups finely chopped onion s

  4. 2 T. minced garlic

  5. 1 cups small sliced carrot s

  6. 1 box chicken broth

  7. 3 cups milk

  8. 1 tsp. salt

  9. 1/2 tsp. pepper

  10. 1 T red pepper

  11. optional toppings - bacon bits, shredded cheddar cheese, chives

  12. Preparation -

  13. 400 for 1 hour or until tender. Remove from the oven; let cool enough to handle, then peel the potatoes. Cut 3 of the potatoes into soup-size cubes, and set aside. Mash the remaining potatoes. In a Dutch oven, large saucepan or small stock pot, melt the butter or margarine over medium heat. Stir in the chopped onions and minced garlic. Reduce heat to low, cover and cook for about 10 minutes or until soft - do not brown. Stir in the mashed potatoes; mix thoroughtly. Add the chicken broth, milk, salt and pepper. Cook and stir over medium heat for a few minutes. Reduce heat, cover and simmer for about 20 minutes, stirring occasionally. Add the cubed potatoes, stir, and cook for a few more minutes or until heated through. Add any desired toppings to individual servings.

  14. Barbs Brunswick Stew

  15. 2 packages of white corn in butter sauce (Green Gaint)

  16. Spices: 3 tbsp of red pepper

  17. 1/4 cup tobasco sauce

  18. 1 small bottle of Heinz kethup

  19. 1 box Swanson chicken broth

  20. 2 cans lima bean s with fat back (Bi-low)

  21. 1 can yellow nibblet corn (Green Giant)

  22. 8-10 red potato es cubed

  23. 4-6 split chicken breast

  24. 1 package of pork chops on bone

  25. 1 package of stew beef

  26. Cook chicken in crock pot overnight in chicken broth

  27. Add chicken broth cubes (4)

  28. Save chicken broth for stock for stew

  29. Cook pork chop in chicken stock

  30. Cook stew beef in separate pot in beef broth

  31. Mix all ingredients in big pot and cook slowly. Add spices to taste.

Instructions Jump to Ingredients ↑

  1. Preparation -

  2. Scrub the potatoes and pierce each one with fork a few times. Bake the potatoes in a preheated oven at 400° for 1 hour or until tender. Remove from the oven; let cool enough to handle, then peel the potatoes. Cut 3 of the potatoes into soup-size cubes, and set aside. Mash the remaining potatoes. In a Dutch oven, large saucepan or small stock pot, melt the butter or margarine over medium heat. Stir in the chopped onions and minced garlic. Reduce heat to low, cover and cook for about 10 minutes or until soft - do not brown. Stir in the mashed potatoes; mix thoroughtly. Add the chicken broth, milk, salt and pepper. Cook and stir over medium heat for a few minutes. Reduce heat, cover and simmer for about 20 minutes, stirring occasionally. Add the cubed potatoes, stir, and cook for a few more minutes or until heated through. Add any desired toppings to individual servings.

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