Friday, April 27, 2007

Kentucky Burgoo

I love this recipe but it is a bit of effort and expense. I thought I would put it up as it is my time of year to go visit friends in Kentucky and do the Kentucky Derby thing.

Source: Molloy Postcards & Souvenir Services, 1100 Pike Street, Covington KY 41011
Category: Main Dish
Servings: 12
Serving Ideas: Serve with garlic bread.
WW Points: 7.5

1 pound beef stew meat
1 pound lean pork tenderloin -- cut 1" thick
1 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
3 whole carrots -- sliced
2 small onions -- chopped
4 chicken thighs without skin
2 small red potatoes -- peeled and cubed
1 cup chopped green pepper
14 1/2 ounces stewed tomatoes -- cut up and juice reserved
10 1/2 ounces chicken broth -- double-strength
17 ounces whole kernel corn, frozen
17 ounces baby lima beans – drained

1.Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.

2.Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside. DO NOT STIR mixture in slow cooker.

3.Cover and cook on low for 9 hours or until beef, pork and vegetables are tender.

4.Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through.

5.Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite size pieces. Discard bones. Return chicken to mixture and heat through.

Per serving: 348 Calories (kcal); 6g Total Fat; (16% calories from fat); 32g Protein; 43g Carbohydrate; 64mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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