cat lover
06-17-2006, 05:22 PM
There is a story that goes with this recipe: A country church has a 4th of July picnic every year and the older men of the community barbecued whole hogs and made stew every year for the picnic. This was going on back in the depression years and this recipe has been handed down by a 81 year old man that rmembers how it was made.
10 pounds chuck roast
10 pounds pork roast
12 pounds stewing hens
2 pounds dry white beans, soaked overnight
1 gallon fresh butter beans
5 pounds onions, sliced
1 gallon fresh cut corn
1/2 cup salt
1/4 cup black pepper
2 tbsp cayenne pepper
3 gallons fresh tomatoes, chopped
Salt meats and cook till tender in a moderate amount of water. When cool skin and bone hens, cut all meat into larger than bite size pieces and return to the broth. In an outdoor cooking pot (you will need a very large cooking pot for this; or several smaller ones), cook the white beans, butter beans and onions till tender but firm in just enough water to cover. Add corn, salt and peppers. Stir continously to keep from sticking. Cook 30 minutes. Add tomaotes and cook 30 minutes more. Add meat and broth to the cooked vegetable mixture. The consistency should be rather thick. This makes approximately 8 gallons and can be frozen in whatever serving quantities you prefer. This is ideally made in the summer when fresh vegetables are available at a reasonable cost, but frozen vegetables can be used without losing the unique flavor. Approximately 96 servings
10 pounds chuck roast
10 pounds pork roast
12 pounds stewing hens
2 pounds dry white beans, soaked overnight
1 gallon fresh butter beans
5 pounds onions, sliced
1 gallon fresh cut corn
1/2 cup salt
1/4 cup black pepper
2 tbsp cayenne pepper
3 gallons fresh tomatoes, chopped
Salt meats and cook till tender in a moderate amount of water. When cool skin and bone hens, cut all meat into larger than bite size pieces and return to the broth. In an outdoor cooking pot (you will need a very large cooking pot for this; or several smaller ones), cook the white beans, butter beans and onions till tender but firm in just enough water to cover. Add corn, salt and peppers. Stir continously to keep from sticking. Cook 30 minutes. Add tomaotes and cook 30 minutes more. Add meat and broth to the cooked vegetable mixture. The consistency should be rather thick. This makes approximately 8 gallons and can be frozen in whatever serving quantities you prefer. This is ideally made in the summer when fresh vegetables are available at a reasonable cost, but frozen vegetables can be used without losing the unique flavor. Approximately 96 servings