Show III l le M UIn III III III III III III r. r v o ov Brunswick Brunswick s i k Stew Is An Old Old Fashioned Fashioned Southern Favorite Both Virginia and Georgia Georgi Georgia Geor Geor- gi gia t claim the origination of Brunswick Stew Virginians Stew Virginians saying it was named after Caroline of Brunswick wife of King George IV Georgians Georgians Geor Geor- gians claiming it was named after the town Brunswick Ga In any case this hearty robust stew is a combination combination combination combi combi- nation of chicken and other meats and vegetables highly seasoned with red pepper Brunswick Stew is just one of the many American dishes colonial preserved since colonial colonial colo colo- nial times From New England to 0 the Southwest from the North to the Deep South our American heritage is evident in our cooking Shaped by history climate terrain and availability of ingredients American cooking is still quite regional And every American family projects its heritage in its cooking Heres Here's our version of colonial Brunswick Stew Chicken onion corn tomatoes tomatoes tomatoes toma toma- toes and lima beans com combine bine with a savory broth for this hearty economical supper dish Versatile Blue BlueBonnet BlueBonnet Bonnet Margarine gives this old-fashioned old stew that good buttery flavor BRUNSWICK STEW 1 2 1 pound frying frying chicken cut up 4 cups water 2 1 cups sliced onion 1 1 can ounce 17 whole Ui i t t kernel corn com in liquid 11 can pound 1 l T pound II atlA t i 1 package ounce 10 frozen lima beans 2 cloves garlic crushed i y i l S.- S. q jj s 4 1 9 N ity i r r 1 jj d 1 i tv 1 4 1 y p f I n r. r J if 1 1 I. I h t irl br h t F j f fh m l P j U 1 iW lj I i J 11 J vt N f iT MJ mP JI fJ d h 2 ruif h tu L ro JH 2 Brunswick Stew an old-fashioned old southern favorite is a hearty combination of chicken and vegetables seasoned with cayenne pepper 1 chicken bouillon cube 1 tablespoon salt 4 1 teaspoon pepper 8 1 teaspoon cayenne pepper 4 1 cup 2 1 stick softened Blue BlueBonnet BlueBonnet BlueBonnet Bonnet Margarine 3 ta tablespoons s flour our t r rIn rin in Dutch oven Bring to boil Reduce heat to low cover and cook 30 minutes or until chicken is tender Re Re- move chicken from broth Cool Bone chicken shredding shredding shredding shred shred- ding into large pieces Add to broth Stir in onion corn tomatoes tomatoes toma toma- toes lima lime beans garlic bouillon cube salt pepper and cayenne pepper Bring to too edu heat to low p-n p coyer coy coyer al and cook coot 30 mh t l s. s A Blend n n i Margarine and flour Add to stew in small pieces Increase heat to high Cook stirring until slightly thickened I t |