The 2011 stew sale was a fantastic success! We produced and sold 1466 quarts of stew. That’s right all the stew has been sold! The success of the sale was realized due to the hard work of the Stew “cook crew” and the Stew “sales force”, without this strong dedicated team the outcome would have been quite different. I would like to personally thank the following folks:
- Tommy Murray: Head Stew Chef
- Tim Frye, and the veggie crew: Prepared veggies on Thursday, November 10th and helped cook all day on Friday as well.
- Ben Dawkins, Chris Woody, Tim Frye, and Mickey Kluttz for helping to clean and setup the stew pots on Sunday, November 6th.
- Jason Coe for his mentoring and for his help in the transition of the Lodge “Stew Advisor” position.
- A great big thank you to all that helped cook, sell, and purchase the stew. You all made this happen!
This year the preorders came pouring in, and we had orders for over 1200 quarts of stew prior to cooking, over half of these orders came in through our Web Site link. Other methods for preordering are through e-mail and phone. Thanks to all who utilized the preorder system, and looking forward to even more preorder participation next year!
The Stew Challenge
There are 3 top seller awards given for Youth and Adult salesperson categories:
- Top Sellers* $60 to the ONS Scout Shop
- 2nd Place sellers $40 to the ONS Scout Shop
- 3rd Place sellers $20 to the ONS Scout Shop
Contest Rules: *Top Sellers must sell at least 30 quarts.
Here are the winners for 2011:
Adult Category:
| 1st Place: Enrico Mitchell | Alamance Chapter | 200 Quarts |
| 2nd Place: Dan Day | DT Chapter | 121 Quarts |
| 3rd Place: Pam Wilson | Northern Chapter | 79 Quarts |
Youth Category:
| 1st Place: Sam Boone | DT Chapter | 68 Quarts |
| 2nd Place: William Moon | Keyauwee Chapter | 65 Quarts |
| 3rd Place: Bayley Shiver | Tutelo | 32 Quarts |
Congratulations to all!
Sales by Chapter:
| DT | 615 Quarts |
| Alamance | 459 Quarts |
| Tutelo | 156 Quarts |
| Keyauwee | 124 Quarts |
| Northern | 112 Quarts |
Country Soup Recipe
The Tsoiotsi Tsogali Brunswick Stew is delicious by itself, but here is a recipe for soup that my wife Diane came up with that is the best soup ever! This is my favorite soup without a doubt.
Ingredients:
- 1 quart Tsoiotsi Tsogali Brunswick stew
- 32 ounce chicken stock
- 1lb Country Sausage (Neese’s is the best)
- 1 medium onion chopped
- 2 cloves garlic
- 1 cup chopped celery
- 2 cups sliced carrots
Instructions:
Brown 1# of Neese’s original sausage in a soup pot. Remove sausage with a slotted spoon, and drain most of the fat off. Add chopped celery, onion, and chopped carrots to the hot pan and sauté until the celery and onion are a bit translucent. Then add fresh garlic for one minute. Slowly add about 32 ounces of good chicken broth, sausage and the Brunswick stew. Slowly bring the soup temperature up to a near boil and then reduce heat to a mild simmer. Low simmer for up to an hour to develop the flavors.
Serve with hardy bread and/or crackers, yum!
I very much enjoyed my time with all of you at Fall Fellowship and while working on the stew cook crew. What a fellowship it was! We had a great turnout and everyone I talked with had a blast…
Looking forward to next year!
WWW,
Dan Day
Tsoiotsi Tsogali Lodge, Stew Advisor
Remember the “Stew Slogan”. Stew: It’s the goo that is good for you!
