Not only did I hook on my blog break, but I cooked, too.
Mr. Dragon was hungry for Brunswick Stew and suggested I add dumplings.
So I did!
This recipe comes from Campbell's Great American Cookbook.
It's one of my favorite cookbooks with a copyright of 1984.
It is a fun cookbook. Good, down home recipes, with a little culinary history and I've only found one recipe that mentions using soup -- and that as a short cut.
Here is the recipe straight from the cookbook.
Everyone agrees that Brunswick Stew is the most Southern of dishes, whether it originated in Brunswick, Georgia, Brunswick County, North Carolina, or Brunswick County, Virginia. Some purists insist that it is not authentic without rabbit or squirrel meat, but most of today's cooks use chicken. The vegetables are certain to include tomatoes, lima beans and corn.
Begin: 3 hours ahead 12 Servings
1/2 cup diced salt pork
2 pounds chicken parts
8 cups water
3 medium potatoes, diced
3 medium onions, chopped
1 can (28 ounces) tomatoes, chopped
2 cups corn kernels or 1 can (16 ounces) whole kernel golden corn
1 package (10 ounces) frozen lima beans
1 tablespoon Worcestershire
Salt and pepper to taste
1. In 6-quart Dutch oven over high heat, heat salt pork, chicken and water to boiling. Reduce heat to low. Cover; simmer 45 minutes or until chicken is fork-tender.
2. Remove chicken; cool until easy to handle. Cut chicken from bones, discard bones and skin. Cut chicken into bite-sized pieces; return to soup.
3. Stir in remaining ingredients. Reduce heat to low. Simmer, uncovered. 1 hour or until flavors are blended. Yields 16 cups.
Okra Soup: Prepare as above but add 1 pound okra,sliced, to the vegetables.
Wishing you well and a JOY filled day!