I'm a big believer in trying new things. I'm not sure where I got this from. Especially my daring palette. But when I found "The Daring Kitchen" I couldn't wait to join in whatever capacity they would have me.
I'm not sure they think the same thing...
Because today was the day we were supposed to post our challenges and somehow in my mind I had it as tomorrow... SIGH. So instead of the early bird catching the worm, here I am posting at the last possible minute like someone turning in a term paper at the last minute. Great first impression Rosy.
So its good that because of the Nesting Project way - to find homecooked recipes that are simple for us working girls, I had planned to do the easier version of this recipe.
The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
I'm not from the South and Brunswick Stew was always that side that I left on the plate at down home restaurants. It just never looked like something that interested me. Let's face it sometimes stews are not usually that sexy... But this recipe is something you need to try. Its easy, its delicious and with having chicken, ham and turkey in it - its sexy...
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.