Tandy Elliss Burgoo Food

BURGOO

Steps:

• In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
• Cover and cook til meat is tender, about 1 hour.
• Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.
• Cube beef and chicken; set aside.
• Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
• To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
• Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
• With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
• Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
• Blend flour and reserved bacon drippings; stir into stew.
• Cook until stew thickens. Salt to taste.
• Garnish with parsley and serve hot with baking powder biscuits for a great meal.

BURGOO

Steps:

• Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
• Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
• Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
• Soups and Stews The World Over.

TANDY ELLIS'S BURGOO

Steps:

• Put the beef, lamb, and dismembered chicken in a soup kettle with water, salt, black and red pepper. An old-fashioned iron kettle was specified by Mr. Ellis, but any heavy aluminum or metal kettle with a tight-fitting lid will do. Let this come to a hard boil, reduce the heat, and simmer about 2 hours with the lid on. Add potatoes, onions, and at intervals of 10 minutes, the butterbeans, carrots, green peppers. Then add corn and simmer for 2 hours or until mixture seems very thick. Watch carefully so that it does not stick. Add more water from time to time if necessary, but use as little as possible. Add okra and tomatoes and the garlic and let simmer another 1 1/2 hours, or until these vegetables too are done and blended with the others. Mr. Ellis insisted that the stew should cook for 7 hours, but 4 to 5 hours should be quite sufficient. As soon as soup is taken from stove, stir the parsley into it. This soup improves by standing and can be kept for a long time in the refrigerator. It is delicious when reheated. Serve with corn pones and follow it with a piece of pie-a most satisfactory repast, Kentucky style.