Friday, June 9, 2017

Recipes by Ruth Carter Stapleton: Brunswick Stew; Taco Salad

Ruth Carter Stapleton's Brunswick Stew

10 lbs. pork, boiled and ground
7 lbs. chicken, boiled and ground
4 large cans tomatoes
3 cans kernel corn
2 bottles catsup
1 bottle Worcestershire sauce
1 cup sugar
1 cup vinegar
1 4-oz. jar prepared mustard
2 tbsps. Tabasco sauce
2 tbsps. black pepper
2 tbsps. salt
Juice of 6 lemons

Combine cooked, ground pork and chicken in large stock pot with remaining ingredients. Cook about 4 hours over low heat, stirring.

Serve at once or cool and pack in 1-pound plastic freezer containers and freeze. Thaw and reheat to serve. Delicious! Makes about 25 lbs., or enough for most den-gatherings.

Ruth Carter Stapleton's Taco Salad

3 lbs. lean ground beef
2 onions, peeled and chopped
2 tbsps. salad oil
Salt, pepper to taste
3 pkgs. (1 1/4 oz. each) taco mix
3 cans (8 oz. each) tomato sauce
Few drops of Tabasco sauce to taste
3 heads iceberg lettuce, torn into bite-size pieces or equivalent amount of mixed greens: Boston, romaine and iceberg lettuce
3 or 4 ripe tomatoes, chopped
2 cups grated cheddar cheese
2 cans (3 1/4 ozs. each) ripe sliced olives
6 cups crushed tortilla chips
2 bell peppers, chopped
2 California avocados, sliced

Brown beef and onions in salad oil until meat is crumbly; drain and discard excess fat. Add salt and pepper to taste. taco mix, tomato sauce and Tabasco sauce to taste.

Simmer uncovered 15 to 20 minutes; stir occasionally. In a large salad bowl, toss lettuce, tomatoes, cheese, olives, chips and peppers.

Add hot beef-taco sauce; toss again. Place avocado slices atop salad. Serves 12.

Thoughts: Makes a delicious main course with hot bread and dry red wine. Serve warm or room temperature. If left in refrigerator, cover and sprinkle a few drops of lemon juice on avocado to prevent discoloration or cut avocado on top of salad just before serving.

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