Thursday, December 23, 2010pageA5Living

The Brownsville States-Graphic

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-Janet

Thyme to Cookwith Mary Dunbar

We hope you all have a very Merry Christmas. As we look to the future, we wish everyone a healthy and happy New Year.

Activities this month include Bible studies each Wednesday beginning at 10:30 a.m. Pastors, as well as individuals from a variety of churches, provide these programs for us.

The fi rst Friday of each month is reserved for Chat/Chew. Updates on Medicare, scams, and insurance are provided at this time while everyone enjoys refreshments.

Sharon Sparks from the UT Extension will have our monthly nutritional (healthy snacks) program at 10 a.m. Jan. 10.

Crestview will conduct a seminar on heart diseases on Jan. 20 at 10 a.m.

Cindy Wilkins from the Haywood County Health Department will conduct our monthly caregiver training and support group meeting at 10 a.m. Jan. 31.

Recreational activities include Bingo Buck parties at 10 a.m. on Jan. 14 and 24. The monthly birthday party will be on

Jan. 25, and our potluc Brownsville Senior Center

January Highlights k luncheon will be on Jan. 21.

We do exercise by video at 9:30 a.m. each Monday, Wednesday, and Friday.

We have activities planned for each day; just come out and join us.

Special health screenings will be conducted here at 8:30 a.m. on Jan. 27.

For more information on this and any other activities, call 772-2438, and ask for Peggy or Reba.

Brownsville Senior Center January Highlights

Temperatures have dropped, and holiday festivities are in full swing. Sometimes we have so much going on this time of year that we don’t feel like spending a lot of time cooking. We would rather have a hot meal waiting on us when we come home – one that we don’t have to dedicate time and effort to making after a long day of work, school concerts for the kids, and Christmas shopping. That’s why I enjoy Brunswick stew: it’s hearty, it’s full of vegetables, and it’s ready by the time you get home.

A few weeks ago, I shared my butternut squash soup recipe. It’s delicious, but it requires attention. I have to dedicate an hour or so to preparing it, so after a long day at work, I don’t always want to watch a pot of soup all evening long. On the other hand, Brunswick stew requires a little effort up front, but once the ingredients are chopped, I put everything in the crock-pot and let it do the work for me.

Some readers may be a little intimidated by a recipe that calls for so many steps, but if you cook the meat in the slow

cooker the night before and chop your vegetables in advance, all you have to do is combine your ingredients the next morning and set the cooking time. By the time everyone is home in the evening, you will have a delicious home cooked meal waiting.

I usually use Boston butt pork roast when I can fi nd it, but any other meat would work as well. Traditionally, a wide variety of meats have been used in this dish, and in mass quantities, variations of this make up the most common fundraising stews in the South. For the more adventurous and/or avid hunters, try adding squirrel, rabbit, or quail meat.

To fi nd additional recipes, check out the “Just a Pinch” column, or visit www.justapinch.com.

“Thyme to Cook” will be a regular feature in the Brownsville States-Graphic.

We welcome reader recipes, so send your favorite recipe to accouting@statesgraphic.com or mail them to Brownsville States-Graphic c/o Mary Dunbar, P.O. Box 59, Brownsville, TN 38012.

Brunswick stewIngredients:1 1/2-3 lbs. boneless pork shoulder roast (Boston butt) or other meat of your preference1 onion, chopped1 28 oz. can diced tomatoes1 18 oz. bottle of barbecue sauce (KC Masterpiece Original works well)2 16 oz. cans of chicken broth1 9 oz. package of frozen baby lima beans (or one can drained)1 9 oz. package of frozen corn (or one can drained)1 9 oz. package of frozen diced potatoes (or half a pound of red roasting potatoes peeled)1 tsp. salt1 tsp. pepper

Directions:Add one 16 oz. can of chicken broth, and cook roast in crock-pot on low heat until it shreds. Shred meat, and return to liquid in crock-pot. Add all additional ingredients.Bring to a boil and cook 3-8 hours on low heat.If your crock-pot is too small for all ingredients to fi t, you may have to simmer stew in a large pot on the stove.Serve piping hot with crackers or fresh bread.

Still time for dinner during busy holiday events

Brownsville at your Fingertips

Brownsville

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