Homemade Brunswick stew and vegetable casserole

Recently, my husband made these.


Vegetable casserole, using spaghetti squash














Brunswick stew, from Virginia Hospitality book














Recipe for Brunswick stew:

1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16 1/2 oz. white shoepeg corn
10 oz. frozen small butterbeans
1 lb. canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 Tbsps. vinegar
1 Tbsp. brown sugar
1 tsp, Worcestershire
1/2 tsp. Tabasco
1/4 tsp. marjoram
2-3 Tbsps. butter

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Boil until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter. Serves 6-8.