Making the sauce
[font=verdana, arial, helvetica][font=verdana, arial, helvetica][color=e5oo11][font=verdana, arial, helvetica][size=-1][font=Verdana, Arial, Helvetica, sans-serif][size=-2]In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later)[/font][/font][/size][/font][/size][/color][/font]
[font=verdana, arial, helvetica][font=verdana, arial, helvetica][color=e5oo11][font=verdana, arial, helvetica][size=-1][font=Verdana, Arial, Helvetica, sans-serif][size=-2]Making the stew
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours[/font][/font][/size][/font][/size][/color][/font]
[font=verdana, arial, helvetica][font=verdana, arial, helvetica][color=e5oo11][font=verdana, arial, helvetica][size=-1][font=Verdana, Arial, Helvetica, sans-serif][size=-2]In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar
Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice
Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later)[/font][/font][/size][/font][/size][/color][/font]
[font=verdana, arial, helvetica][font=verdana, arial, helvetica][color=e5oo11][font=verdana, arial, helvetica][size=-1][font=Verdana, Arial, Helvetica, sans-serif][size=-2]Making the stew
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours[/font][/font][/size][/font][/size][/color][/font]
