Brunswick Stew

• 3 to 4 lb. beef
• 2 chickens
• 1 1/2 lb. ham, cut in 1/2-inch pieces
• 1 gal. cold water
• 1 1/2 Tbsp. salt
• 1 tsp. pepper
• 1 bay leaf
• 2 sprigs parsley
• 1 sprig thyme
• 1 pod hot red pepper
• 8 to 10 potatoes
• 3 onions
• 2 c. whole kernel corn
• 2 cans tomatoes
• 2 c. okra, sliced
• 1 1/2 c. lima beans
• 1/2 c. catsup
• 2 c. rice
• 1/2 c. milk
• 1 Tbsp. butter

1. Cut meat into serving size pieces.
2. Place in a large pot.
3. Add cold water, salt and pepper.
4. Bring to a slow simmer.
5. Place bay leaf, pepper pod, parsley and thyme in a cloth bag.
6. Add to pot. Simmer until meat begins to get tender.
7. Add potatoes and onions. Simmer about 15 minutes.
8. Add other vegetables at 5 minute intervals.
9. After adding rice, cook 10 to 15 minutes.
10. Remove bag of herbs.
11. Stir in butter and milk.
12. If possible, avoid adding water.
13. It should be thick.
14. Serves 12 to 16.

beef, chickens, ham, cold water, salt, pepper, bay leaf, parsley, thyme, red pepper, potatoes, onions, whole kernel corn, tomatoes, okra, lima beans, catsup, rice, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675147 (may not work)