Camp Stew

Photo: flickr user Mel B.

Ingredients

2 – 10 ounce cans Castleberry Barbeque Pork

2 – 12.5 ounce cans Sweet Sue Chicken

2 – 14 ounce cans stewed tomatoes

2 – 10 ounce cans tomato soup

2 – 14 ounce cans creamed corn

1 – 15 ounce can Lima beans

1 cup – cut up Okra

3 mediums – size red potatoes diced

1 – Large Yellow Onion

1 – 14 ounce bottle catsup

1 tablespoon – bottled lemon juice

2 tablespoons – Worcestershire sauce

1 tablespoon – liquid smoke

1 – pat butter or margarine

1/2 teaspoon salt

1/8 teaspoon – black pepper

Preparation

Mix all ingredients except meat, okra, limas and corn.

Bring to boil and let simmer 1 hour or until potatoes are done.

Add meat, okra, corn and limas and cook a few more minutes. Stir regularly.

Comments

Permalink Wayne Bagwell
April 29, 2009

This is C A M P stew. Taking everything in cans is much easier that froozen stuff. Also easier to measure ingredients. If making at home - different story of course. As to the sodium, my family members have lived into their late 80s and 90s without having to limit their sodium. To each their own - Thanks for looking at the recipe - give it a try and let me know. It has been my favorite for 50 years.

Permalink Anonymous
April 29, 2009

wow... That's a ton of sodium! Really? You can't just toss in some chicken and pork? Maybe use frozen veggies instead of canned?

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About

Camp Stew is best when prepared over a camp fire in a cast iron Dutch Oven. This is a very popular dish in central Alabama and can usually be found prepared at the Montgomery Farmers market.

Yield:

4 hungry guys

Added:

Thursday, December 3, 2009 - 4:21am

Creator:

Wayne Bagwell

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