Brunswick Stew recipe from the New Perry Hotel

With all the rainy and cold weather we have had lately, I thought our readers would enjoy this recipe being printed again. It came from the “New Perry Hotel Cookbook” by Bobbe Nelson. We were fortunate enough to be asked to liquidate the remaining items from the New Perry Hotel this weekend that have been sitting in a warehouse for four years. They were to be re-used in the remodeled hotel but the owner ended up selling it to the HALO group, and now they need the warehouse that is holding leftovers so everything must go.

Brunswick Stew

1 boiled hen cut up

2 cups canned corn

1 cup butter beans, drained

½ cup canned green beans, drained

2 cups broth, more if needed

2 cups tomatoes

½ cup Worcestershire sauce

14oz. ketchup

Salt to taste

Pepper to taste

3 pounds lean pork

Boil hen and pork with seasonings until tender. Chop meat. Mix ingredients and simmer covered, cooking slowly about one hour. It should be thick enough to eat with a fork. Serves eight.

Peach Pan Pie

3 cups firm fresh peaches

1 cup sugar

¼ cup water ½ cup butter

Bring water and sugar to a boil for a few seconds (more sugar may be needed according to sweetness of peaches.) Add peaches and simmer while making pastry. Line sides of baking dish with pastry. Lift out peaches and layer in dish. Dot peaches with butter and sprinkle with flour. Layer until peaches are used. Cover top with pastry. Make a slash in the center of the pastry. Bake at 350 degrees for about 45 minutes. Serves eight.

Jillinda Falen has been buying and selling antiques for over 35 years and is a licensed REALTOR and estate liquidation specialist. You can contact her through the Houston Home Journal or via email at jcfalen@gmail.com.

HHJ News