Brunswick Stew

• 1 chicken, cut into quarters
• 1 lb. country ham, chopped
• 6 large potatoes, peeled and cut into 1/2-inch cubes
• 1 tsp. red pepper flakes
• 2 qt. canned tomatoes, crushed
• 1 can tomato soup
• dash of Tabasco sauce
• 1/2 lb. butter
• 1 (10 oz.) pkg. frozen butter beans (lima beans)
• 2 lb. ground chuck
• 1 lb. Great Northern beans
• 4 large onions, sliced
• 1 (14 oz.) bottle ketchup
• 1 (6 oz.) can tomato paste
• dash of Worcestershire sauce
• salt and pepper
• 2 (10 oz.0 pkg. frozen corn

1. Cook chicken, chuck and ham together in a large heavy covered stockpot with enough water to cover until the chicken is tender (approximately 40 minutes).
2. Add more water if necessary.
3. Remove the chicken from the pot to allow to cool until you can handle, then remove the bones and cut the meat into small pieces.
4. Return the meat to the pot.
5. Add the Great Northerns, cubed potatoes, onions, pepper flakes, ketchup, canned tomatoes, tomato paste, soup, Worcestershire, Tabasco, salt, pepper and butter.
6. Cover and cook over low heat for 1 hour.
7. Add frozen vegetables; cover and cook for 1 more hour, stirring occasionally.

chicken, country ham, potatoes, red pepper, tomatoes, tomato soup, tabasco sauce, butter, frozen butter beans, ground chuck, great northern beans, onions, ketchup, tomato paste, worcestershire sauce, salt, frozen corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95975 (may not work)