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Old 03-26-2012, 02:46 PM
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Default BARNYARD STEW

BARNYARD STEW

3 pork loin chops
2 whole chicken breasts
1 pound round steak, cut into bite-size pieces
1 1/2 quarts water

day one;
in a large Dutch oven or soup kettle, place pork, chicken and Round steak;
cover with water. Cook, covered, for about 1 1/2 hours or until meat is tender.
Strain stock into a large sealable bowl, and refrigerate overnight.
Remove bones from meat; dice and place in a sealable bowl. Cover and refrigerate overnight.

One eight ounce can tomato sauce
2 teaspoons hot pepper sauce, or to taste
1/2 cup cider vinegar
1/4 cup sugar
2 cups chopped onion
five garlic cloves, minced
3 ten ounce cans "Rotel" diced tomatoes with liquid
two 15 1/2 ounce cans cream style corn
2 sixteen ounce cans whole kernel corn, drained
1 1/2 cups toasted bread crumbs
salt and pepper to taste

next day;
take stock and meats from the refrigerator; skim fat from stock, and place in soup pot.
Add tomato sauce, hot pepper sauce, vinegar, sugar, onions, garlic and tomatoes. Simmer, uncovered, for about 45 min. Add creamed corn and whole kernel corn, the meat and chicken; simmer for about 15 min. or until all ingredients are thoroughly heated through. Stir in bread crumbs. Season with salt and pepper to taste.
Yields about 6 quarts of stew.
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Old 03-27-2012, 10:33 AM
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Default Re: BARNYARD STEW

Wow, that's one hearty stew, LT!!

Lee
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Old 03-27-2012, 08:41 PM
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Default Re: BARNYARD STEW

Quote:
Originally Posted by Luckytrim View Post
BARNYARD STEW

3 pork loin chops
2 whole chicken breasts
1 pound round steak, cut into bite-size pieces
1 1/2 quarts water

day one;
in a large Dutch oven or soup kettle, place pork, chicken and Round steak;
cover with water. Cook, covered, for about 1 1/2 hours or until meat is tender.
Strain stock into a large sealable bowl, and refrigerate overnight.
Remove bones from meat; dice and place in a sealable bowl. Cover and refrigerate overnight.

One eight ounce can tomato sauce
2 teaspoons hot pepper sauce, or to taste
1/2 cup cider vinegar
1/4 cup sugar
2 cups chopped onion
five garlic cloves, minced
3 ten ounce cans "Rotel" diced tomatoes with liquid
two 15 1/2 ounce cans cream style corn
2 sixteen ounce cans whole kernel corn, drained
1 1/2 cups toasted bread crumbs
salt and pepper to taste

next day;
take stock and meats from the refrigerator; skim fat from stock, and place in soup pot.
Add tomato sauce, hot pepper sauce, vinegar, sugar, onions, garlic and tomatoes. Simmer, uncovered, for about 45 min. Add creamed corn and whole kernel corn, the meat and chicken; simmer for about 15 min. or until all ingredients are thoroughly heated through. Stir in bread crumbs. Season with salt and pepper to taste.
Yields about 6 quarts of stew.
I'll bet thats one yummy stew.
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