"cshenk" > wrote in message
...
> sf wrote in rec.food.cooking:
>
>> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
>>
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > > That's our dinner. We had that freak heat wave and now it is cool
>> > > and rainy. So I made the stew. It smelled so good while cooking
>> > > that the cats looked up at me with big eye, licking their lips.
>> > > It has potatoes, white beans, creamed corn, corn, peas, green
>> > > beans onions, celery, salt, pepper, parsley and bay leaves. Also
>> > > a very small amount of Wondra flour. The creamed corn was a boo
>> > > boo. I don't usually buy it and didn't realize I had grabbed the
>> > > wrong can until I saw it going in. It did add nice body to it so
>> > > it needed very little thickening.
>> >
>> > With minor variation, that is called burgoo here.
>>
>> I've looked at burgoo recipes before and not wanted to try it, but
>> Julie's version sounds good to me. I realize now that I've make Caldo
>> Verde several times that potato starch alone (even from yellow
>> potatoes) thickens well, but I like the creamed corn idea. I'd
>> probably throw in some whole kernels "just because", but that's me.
>
> Yup! Oh, now she's claiming she didnt make anything like a burgoo, yet
> every part of her's shows in the 5 more classic versions (LOL). Ah
> well. Apparently she doesn't take compliments on something that
> sounded good.
>
> Carol

I made chicken stew. I saw burgoo recipes long before I encountered you and
I know the history. The story behind them is the mix of meats. So... Not
the same.