Family Reunion Stew

Our recipe of the month was given to us by a dear friend Bucky Smith. Bucky’s cousin Bobby Causey a WWII Veteran and former city manager of Austell, cooked this recipe for many years and turned it over to the younger generation. The tradition was started in 1946 and is still being served up today at the Smith family reunions.
This recipe is prepared outdoors in three large wash pots, each a little larger than the other. The reason for three pots is quantity and flavors….the largest is HOT cooked with lots of hot peppers cut up in it…the medium pot has some hot peppers and the smallest pot has no hot peppers.
5:15 a.m.: Start a fire around three pots all 1/3 full with water. Each pot is brought to a rolling boil.
*NOTE: This is a time when everyone participating shares their best fire building and poking techniques. Usually, many funny jokes and antidotes are shared.
7:15 a.m.: PORK (4-5 lb. Packages) Divide pork into (3)proportionate parts depending on the pot size. Pork is always put in first as it will coat the pots.
*NOTE: It goes without saying that the stew should be stirred frequently to prevent sticking. Master stirrers always wear long pants. Some who the good Lord labels “special” sometimes wear short britches.
7:35 a.m.: BEEF (4-5 lb. Packages) Divide beef the same way and add to the pork.
*NOTE: Each time the pots come back to a boil, it’s time to add the next ingredient.
7:40 a.m.: ONIONS (4-5 lb bag divide onions and add)
*NOTE: Seasonings are added about halfway through so the meats, etc..will pick up the flavor.
7:45 a.m.: POTATOES (4-5 lb bag divide potatoes and add)
7:55 a.m.: TOMATOES: (4 – #10 cans) Pour tomatoes into a bowl and break up by hand. Add (2) cans to the big pot and (1) can to each of the others.
*NOTE: Don’t forget to add water as needed! You’ll know!
8:00 a.m.: SEASONINGS
SALT: Add (2) tablespoons to the big pot and (1) to each smaller pot.
PEPPER: Add enough to cover the surface of pots. WORCESTERSHIRE: (2-15 oz bottles) add evenly.
HOT PEPPERS: Use as many or few as you like. Cut up and add to appropriate pots.
*NOTE: Better to add less salt at first and taste as you go than to add too much. Start tasting pots. Add salt if needed during the rest of the cooking time.
8:15 – 10:00 a.m.: This is a time of stirring, tasting and adding of seasoning. This is also a time for the cooking crew to test their debating skills.
10:00 a.m.: KETCHUP: (1 – large bottle, split proportionally)
10:10 a.m.: SALT (1 tablespoon per pot)
10:15 a.m.: CHICKEN BROTH (1-gallon divided up proportionally)10:15 a.m.: COOKED DICED CHICKEN MEAT (10 lbs frozen, divided proportionally)
11:00 a.m.: LIMA BEANS (2 large cans, divided proportionally among the three pots)
11:30 a.m.: WHOLE KERNEL CORN (6-16 oz cans…divided proportionally)
12:00 p.m.: CREAMED CORN (6-16oz cans ….divided proportionally) Do not add the creamed corn until this time as it will stick to the bottom of the pots and burn.
12:10 p.m.: VINEGAR (one full ladle divided proportionally between all three pots) “Bobby says this makes the flavor “pop” out. “Guar-on-teed!”
12:30 p.m.: RING THE BELL FOR ALL TO MEET, SAY GRACE & EAT!
We gather under the trees in a very large circle. We count off to determine how many we have; welcome guests, lift up special needs of family members and have prayer. Then, folks line up with a plate with bread at the pots, telling us which one they want. A large ladle of stew is placed on the bread. They go to the tables to get other foods that folks have brought, their drinks and then retire to one of the many tables we have set up.
We hope our family reunion stew becomes part of your family tradition!

Summary of Ingredients:
Ketchup - 106 oz Tomatoes – 4 large cans
Lima Beans – 2 large cans
Potatoes – 4-5 lbs
Chicken Broth - 1 gallon
Onions – 4-5 lbs
Hot Peppers - too taste
Beef – 4-5 lbs
Vinegar – 1 cup
Pork – 4-5 lbs
Creamed Corn – 6-16oz cans
Water - 1/3 full per pot
Whole Kernel Corn - 106 oz
Cooking Pots – small/med/large.
Fully Cooked Frozen Diced Chicken Meat - 10 lbs.
Fire wood – 7-8 hrs worth
Salt – 7-10 tablespoons Worcestershire – 30 oz.
Pepper – 5-7 tablespoons