Here's the way we do it 'round here:


2966 Stew

Ingredients:

1 gallon of Wood County Well Water
(preferably drawn from within quarter mile radius of where Farm Road 2966 crosses Blalock Branch.
But a gallon of Ozarka bottled water is almost as good)

**1 whole chicken, 1 dozen whole cat squirrels (dressed)
1lb. smoked link sausage sliced ½” to ¾”
4 large potatoes peeled and cut up (2 quarts)
1 package of peeled, chopped carrots (quart)
1 package of frozen whole kernel or creamed corn (quart)
1 quart of canned diced tomatoes (the best is Susan’s® Stew & Chili Starter)
2- 12oz cans of V-8
1 quart of de-stringed, chopped celery
1 quart of chopped onions
1 12oz can of Cream of Chicken
1 12oz can of Cream of Mushroom
1 12oz can of Cream of Celery
1 cup of chopped fresh hot peppers (ex. Cayenne, Jalapeno, Tabasco, Serrano, or Datil) keeping in mind the tastes of the guests.

Spices: Salt, Black Pepper, Ground Cayenne Pepper, Chirachi Sauce, Garlic, etc.
(None are needed if using Susan’s® Stew & Chili Starter)


Directions:

1. Boil the chicken and squirrels for 30 minutes in Wood County Well Water, then,
remove the chicken and squirrels.

2. Add potatoes, carrots, celery, corn, onions, sausage, etc and boil for an hour.

3. De-bone the chicken during this time.

4. Add canned tomatoes or Susan’s® Stew & Chili Starter, Cream of Chicken,
Cream of Mushroom, Cream of Celery, Spices, Squirrels, and the de-boned chicken.

5. Reduce to a very slow simmer for 1 long hour.

6. Get the Corn Bread ready!


Makes about 3 gallons which is enough for about 8-10 people.

**Every now & then, a dozen more squirrels or 4 large swamp rabbits are substituted for the chicken.
Don’t tell the women-folk and they’ll never know!