Brunswick Stew from the New Perry Hotel

Editor’s note: This is a rerun of an article I wrote in 2016 when we did the liquidation sale at the New Perry Hotel. Maybe the HALO group will reproduce this yummy recipe one day when they have the restaurant back up and running!

Since we have been so busy working on the hotel sale this week, I don’t have a lot of time to research or even think of a topic to write about this week! With that being said, I decided to share a couple of recipes from Bobbe Nelson’s cookbook, “Recipes from the New Perry Hotel.”

I hope that you will try them out and enjoy them as well as the picture here of our Sweet Southern Home mascot, Maisie, who is appearing as a server from the past with a vintage menu in her hand! She would love to have you come and take a picture with her and perhaps drop off a donation to benefit the Perry Area Historical Society or Friends of Perry Animal Shelter! Happy Collecting!

Brunswick Stew

1 boiled hen cut up

½ cup Worcestershire sauce

2 cups canned corn

14-o.z catsup

1 cup butter beans, drained

Salt to taste

½ cup canned green beans, drained

Pepper to taste

2 cups broth, more if needed

3 pounds lean pork

2 cups tomatoes

Boil hen and pork with seasonings until tender. Chop meat. Mix ingredients and simmer covered, cooking slowly about 1 hour. It should be thick enough to eat with a fork. Serves 8.

Peach Pan Pie

3 cups firm fresh peach

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 8.

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.

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