I found this in Mother's recipes. It's printed on heavy orange paper, a handout courtesy of Marshall Formby in the Skaggs Building in Plainview, Texas. I looked him up. He was a Texan of some note, apparently. A judge, etc. In an introduction to the recipe, he says that he was born in the Bethel community of Hopkins County and that people would "gather" in front of his father's house and cook the stew. He credits his mother with help on the recipe.
How much if at all Mother used this I don't know. I remember her making the stew only a couple of times and after I was grown, and it never went begging. She was born in Sulpher Springs, the county seat of Hopkins County and all of our relatives on her mother's side of the family lived around there.
Hopkins County Stew
4 or 5 lbs. stewing chicken (cut up)
4 or 5 slices bacon, diced
2 tbs. butter or margarine
1 green pepper, chopped
- chopped celery
6 or 7 medium onions, chopped
3 lbs. canned tomatoes
24 ozs. kernel corn
3 lbs. potatoes, peeled and sliced
11/2 cup water
1 tbs. salt
1/4 tsp. pepper
If you desire, add:
1/4 tsp. paprika
1/4 tsp. curry powder
-Okra
-Several hours patience!
Fry the bacon in a large skillet; add butter and chicken and saute until well browned. Add remaining ingredients, bring to a boil and simmer. When cooked indoors, cook for AT LEAST FOUR HOURS covered, stir occasionally. After about 1 hour of cooking, remove the chicken and bone it. Then dice the meat and return to kettle.
Enough for 8 to 10 Texans, depending on whether you are a thresher hand or file clerk.
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