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COOKING WITH THE SNAP – Toby Webb’s Tarboro Fire Station Brunswick Stew

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Toby Webb’s Tarboro Fire Station Brunswick Stew

2 Cups chopped pork (chopped pork from a local BBQ restaurant without sauce is fine to use)
2 Cups chicken, chopped or shredded (I used turkey breast left over and frozen from Christmas)
½ Bag frozen shoe peg corn (16-ounce size)
½ Bag frozen baby lima beans (24-ounce size)
2 Cans diced tomatoes (14.5 ounce size)
2-3 Cups water (I used my empty tomato cans and put about 3 in soup – good way to get every drop of tomato juice)
1 Cup tomato ketchup
½ Box chicken broth (32-ounce size)
4 Medium size red potatoes, peeled and diced
Salt & Pepper to taste
Combine all ingredients and stir well. Bring to a boil on medium-high; reduce to low heat and cook for at least an hour, continuing to stir throughout cooking process. Potatoes should be cooked through. Enjoy!

From the kitchen of Lori Ivey