STEW ANNE WARNER
Frank Warner, an authentic American folk singer, was an early Elektra
artist. He and his wife and sons befriended Jac, giving him both emotional
and nutritive sustenance. This is one of her famous American presentations,
exactly as she wrote it our for me almost 25 years ago:
1 6-lb. chicken (or 2 smaller ones)
2 large cans peeled tomatoes
2 boxes frozen baby lima beans
2 boxes frozen cut corn
1 box frozen okra (cut up)
4 medium onions, chopped
1 clove garlic (optional)
2 T. Worcestershire sauce
Salt and pepper to taste
½ bottle chili sauce
5 medium potatoes, boiled, mashed and whipped (or sufficient instant potato
This is to give body to the stew so that it can be eaten with a fork.
1. Almost cover chicken with water and cook slowly until completely tender
so that it can be removed from bones. Shred the meat rather than cut it
up, but leave some fairly sizeable pieces. Put the meat in the broth (if
there seems to be too much, put some aside for adding later if needed)
and continue cooking, after adding tomatoes, onions and okra. Simmer slowly
as long as possible. It could even simmer all day!
2. An hour or so before serving, add the corn and lima beans and the seasonings
and continue cooking. The beans might be added before the corn. They should
be thoroughly cooked but keep their shape.
3. Add the mashed potatoes (or potato flakes) last. This will have to
be done by on-the-spot judgment as to how much to add. The stew should
not be stiff, and too much potato would spoil the flavor. Good luck!
4. Serve with cole slaw and hot corn bread (white corn meal, please).