Brunswick Stew
Helen Nottingham

1 whole chicken, cut up
2 oz. lean salt pork, diced
1 dried red pepper or ¼ tsp. crushed dried red pepper
1 clove garlic (optional)
1 Tbsp. salt
½ tsp. pepper
3 medium potatoes, diced
2 medium onions, chop-ped
2 cups lima beans or 10 oz. pkg. frozen peas
1 lb. can of tomatoes
2 cups fresh or frozen corn
Put first 6 ingredients and 2 quarts of water in a large kettle and bring to a boil.
Simmer until chicken is quite done.
Cool, skim off fat, and remove bones.
Add potatoes, onions and limas.
Cover and simmer until vegetables are tender.
Add tomatoes and simmer about 30 minutes.
Add corn and cook 5 more minutes.
If this stew is too thin to suit your taste, a little bit of flour may be added.
Serves 6 to 8.

Vanilla, Butter and
Nut Pound Cake
Fayree Malcomb

3 cups white sugar
½ cup Crisco
3 cups flour
1 cup milk
2 sticks butter
5 large eggs
¼ tsp. salt
2 Tbsp. vanilla, butter and nut flavoring
Cream shortening, sugar and salt.
Add eggs, one at a time.
Add flour and milk alternately, ending with flour.
Fold in flavoring by hand.
Bake in greased tube pan for 1 hour and 45 minutes at 325º.
Start in cold oven.
Do not open door while baking.
Remove from pan immediately.

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