- 10
Ingredients
- See Below
Preparation
Step 1
-= Instructions =-
First the sauce:
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 tb. chopped garlic
1 teaspoons coarse grind black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. worchestershire 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 appx. 10 minutes.
Makes approx. 3½ cups of sauce.
Then The Stew:
In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups small diced potatoes
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken (white and dark,shredded)
8-10 oz. smoked pork (shredded)
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
3 1/2 cups prepared sauce
¼ cup Liquid Smoke
1 14-15 oz. can creamed corn
Slow simmer for 2 hours