BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler , Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge. I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Brunswick Stew

(Serves 12-16)

Ingredients:

2 Whole Chickens (about 3 pounds each)
1 large Onion, Chopped
1 large Sweet Potato, Peeled and Diced
4 medium White Potatoes, Peeled and Diced
2 (#1) cans Tomatoes, Undrained and Mashed
2 packages (10 oz. each) Frozen Baby Lima Beans
2 (#1) cans Shoepeg Corn, Undrained
3 teaspoons Salt
1 teaspoon Pepper
1 dash Tobasco Sauce to Taste

Directions:

Prepare Ahead:

1. Simmer chicken in enough water to cover, with salt and pepper for 2 hours or until chicken falls off bone.
2. Remove chicken from broth; strain broth and chill to remove fat.
3. Remove chicken from bones and cut into bite size pieces.

At Campsite:

1. In large pot or Dutch Oven, over medium heat, cook onion, potatoes, tomatoes, and lima beans in broth plus 2 cups water; until potatoes are tender.
2. Add corn and chicken and simmer for 45-60 minutes.
3. Season to taste.
4. The stew will be thick.

Variations:

Instead of chicken, or in addition to beef, rabbit, or squirrel can be added.