Pour 2 cups boiling water over mushrooms. Cover. Let stand 5 minutes. Drain.
Alternate meat cubes, onions, mushrooms, and green pepper pieces on skewers.
Mix tomato sauce, brown sugar, and hot pepper sauce with remaining liquid from meat. Brush meat and vegetables with tomato sauce mixture.
Broil, turning as needed, until meat is of desired doneness.
Heat remaining tomato mixture. Serve over meat and vegetables.
Brunswick stew
6 servings, 1½ cups each
| Chicken, whole or cut-up | 3 pounds |
| Salt | 1½ teaspoons |
| Water | 3 cups |
| Potatoes, diced | 1 cup |
| Frozen lima beans | 1¾ cups |
| Tomatoes | 16-ounce can |
| Onions, chopped | ⅔ cup |
| Corn, frozen | 1¾ cups |
| Salt | ½ teaspoon |
| Pepper | ⅛ teaspoon |
| Poultry seasoning | ⅛ teaspoon |
| Water | ¼ cup |
| Flour | 2 tablespoons |
Simmer chicken in salted water until tender. Drain, save broth. Separate the meat from the skin and bones and cut meat into pieces as desired.
Skim fat from broth. The fat can be skimmed more easily if the broth is chilled enough to solidify the fat.