BRUNSWICK STEW (331)    RECIPE (114)

• CHICKEN, PULLED, UNSALTED
  QUANTITY:   7.5
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT ONLY, ROASTED
  NUTRIENT AMOUNT IN LBS.:   4.05
• TOMATOES, CND
  QUANTITY:   19.125
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   19.125
• CORN, CND, WHOLE GRAIN
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   CORN, YEL, CND
  NUTRIENT AMOUNT IN LBS.:   6
• CELERY, CHOPPED FRESH
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2
• POTATOES, PREPEELED, DICED
  QUANTITY:   8
  ASSOCIATED NUTRIENT:   POTATOES, PARED, BOILED, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   8
• WORCESTERSHIRE SAUCE
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• SALT
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .25
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .5
• WATER, COLD
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   4.18
• BEEF, STEWING, FRZN RAW, DICED
  QUANTITY:   8
  ASSOCIATED NUTRIENT:   BEEF, COMPOSITE OF TRIMMED CUTS, ALL GRADES, COOKED
  NUTRIENT AMOUNT IN LBS.:   4.72
• PORK, BOSTON BUTT, BONELESS
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   PORK, BLADE, BOSTON, TRIMMED, ROASTED
  NUTRIENT AMOUNT IN LBS.:   2.96
• BACON, RAW, FRZ
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   BACON, RAW
  NUTRIENT AMOUNT IN LBS.:   .5
• FLOUR, CAKE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   FLOUR, CAKE, PATENT
  NUTRIENT AMOUNT IN LBS.:   1
• SOUP AND GRAVY BASE, CHICKEN
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   GRAVY, CHICKEN, DEHYDRATED, DRY
  NUTRIENT AMOUNT IN LBS.:   .375
• WATER, TAP
  QUANTITY:   1.75
  ASSOCIATED NUTRIENT:   WATER

1) CUT RAW PORK INTO 1/2" CUBES.  IF NECESSARY CUT CHICKEN INTO 1/2"
   MIXTURE FOR 30 MINUTES OR UNTIL POTATOES ARE TENDER.
5) ADD WORCESTERSHIRE SAUCE, SALT AND PEPPER JUST BEFORE SERVING.
   MIX TO DISTRIBUTE.
   CUBES.  RETAIN CHICKEN FOR STEP 4.
2) RECONSTITUTE ONIONS WITH FIRST WATER ENTRY; COMBINE WITH DICED BACON, 
   BEEF AND PORK IN KETTLE.  STIR IN FLOUR.  BROWN MIXTURE, APPROXIMATELY 
   20 MINUTES.
3) ADD SOUP/GRAVY BASE, WATER, TOMATOES, DRAINED CORN AND CELERY TO
   MEAT MIXTURE.  SIMMER FOR 2-1/2 HOURS.  ADDITIONAL STOCK MAY BE
   REQUIRED DEPENDING UPON EVAPORATION.
4) ADD POTATOES AND CHICKEN FROM STEP 1 TO ABOVE MIXTURE.  SIMMER