CHILDHOOD MEMORIES IN A RECIPE...

...every year I can't keep my memories from  trailing back to the sights, sounds and tastes of long ago Holiday Seasons.  That's how it is when you had a good childhood.  Approaching Thanksgiving and or Christmas my Daddy (actually my great-grand father) made his wonderful Brunswick Stew.  It was such an exciting time, and he always made a big production of the whole thing so it was more like an event. I remember the whole thing - opening all the cans of vegetables, the slow methodical cooking process, and of course us gathering around the kitchen table to savor his magnificent stew.  Oh how I loved my Daddy - he had a way of making the simplest things extra special.  Some years ago I came across a little cookbook that contained almost his exact recipe.  Everyone in my family agrees that it is a reasonable facsimile.  To continue his Holiday Tradition I make it every year - I've actually made it twice this year (I think it's a wonderful rainy day or cold weather comfort food).  My Daddy's stew was so good that other people in the neighborhood would ask him to make it for them too.  Mine hasn't reached that acclaim yet, but I have shared the recipe with several others who enjoy it.   My blogger friend Diane of "Remembering Oz" asked me to share it so here goes.

MY DADDY’S BRUNSWICK STEW

 1 – 2 pound Boston Butt

2 ½ to 3 Cups Water

Salt and Pepper to Taste

1 Tablespoon Garlic Powder

1 Teaspoon Seasoned Salt

3 Bay leaves

1 can Diced Tomatoes (not petite)

1 small can Tomato Sauce

1 can Whole Kernel Corn, drained

1 can Sweet Peas, drained

1 large onion, chopped coarsely

3 Tablespoons Sugar

1 – 24 ounce bottle Ketchup

3 Tablespoons Worcheshire Sauce

Hot Sauce to Taste (I use half a bottle)

Place Boston Butt in slow cooker or pot on top of stove with just enough water to cover; add salt, pepper, seasoned salt, garlic powder and bay leaves.  Cook slowly until meat is fork tender.  Once meat is done, place on a plate or cutting board and shred with a fork or cut into bite size pieces.  Discard bay leaves but reserve liquid.

In a large pot add just a small amount (start with just 1 cup) of reserved liquid; the shredded meat, tomatoes, tomato sauce, drained corn and peas, onion, sugar, ketchup, worcheshire sauce and hot sauce to taste. 

Cook for 1 hour over low heat stirring occasionally so the stew will not stick to pot.  Add more of reserved liquid (in small amounts) during cooking time if needed or if you want the stew to be thinner.

Enjoy!!!