Category : Beef
Author : TonyT
Hits : 4266
Date : 07/01/2001
3/4 lb lean stewing beef 3/4 lb pork shoulder, cubed 3-1/2 qts. water or stock 3-1/2 lbs chicken cut into pieces 2-1/2 cups skinned ripe tomatoes 1 cup fresh lima beans 1/2 diced hot red pepper 2 green peppers, diced 3/4 cup diced onions 1 cup diced carrots 1/2 cup diced celery 2 cups diced potatoes 1 cup diced okra 1 bay leaf 1 tbsp worcestershire sauce 2 cups corn kernels
Place beef,pork,and stock in heavy kettle with a lid. Bring to a boil;reduce the heat and simmer for 1 1/2 hours. Add the chicken and bring to a boil again.Reduce the heat and simmer for 1 hour until meat falls off the bone. Cool the mixture enough so that the bones van be removed. Return the meats to the pot and bring to a boil again. Add tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, potatoes, okra, bay leaf, and worcestreshire. Stir freuently as it thickens. Simmer for 45 minutes over very low heat for 45 minutes or more. Add the corn and simmer for 15 minutes or until all vegetables are soft. Season to taste with salt and pepper. Garnish with chopped fresh parsley and serve with corn bread or muffins. This is a very famous dish throughout Kentucky. It has a history which traces itself back to the Gypsies in europe and is known in Spain as Olla Podrida and in Ireland as Mulligan Stew. Enjoy!!
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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