“Comfort Food for the Mind, Body, and Soul”: BRUNSWICK STEW
Sunday, October 7, 2012
Eat and Enjoy!
By Sharon Fox
1 tablespoon olive oil 
1 cup chopped onions 
2 stalks celery, chopped 
1 1/2 pounds ground pork 
1 1/2 pounds ground beef 
1 (3 pound) whole cooked chicken, deboned and shredded 
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped 
1 cup ketchup 
1/2 cup hickory flavored barbeque sauce 
salt and pepper to taste 
hot sauce to taste (optional) 
1 green bell pepper 
1 (14.75 ounce) can cream style corn 
2 (14.75 ounce) cans whole kernel corn
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain. 
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened. 
Stir the corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle. 
She's also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA "The Healthy Living Show"
For more information please visit her website:
This was printed in the October 7, 2012 - October 20, 2012 Edition

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