Real Brunswick Stew

• 1 (2 1/2 to 3 lb.) chicken, boiled, deboned and cut in pieces (save stock)
• 1 1/2 lb. pork (chops will do), boiled, deboned and cut up in small pieces
• 2 lb. lean ground beef, browned
• 2 (No. 303) cans small sized green peas, drained
• 2 (No. 303) cans green butter beans, drained
• 3 (16 oz.) cans Niblets corn, drained
• 2 large onions, chopped and browned with the beef
• 3 (No. 303) cans tomatoes (juice included)
• 2 small cans tomato sauce
• 2 (12 oz.) bottles catsup
• 2 small cans tomato paste
• 2 Tbsp. Worcestershire sauce
• Tabasco sauce to taste
• salt and pepper to taste

1. Prepare and mix all ingredients.
2. Simmer slowly, stirring often to keep from sticking.
3. Stock from chicken and pork may be used to make stew desired thickness.
4. Cooking time is 1 hour.

chicken, pork, lean ground beef, green peas, green butter, niblets corn, onions, tomatoes, tomato sauce, bottles catsup, tomato paste, worcestershire sauce, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694627 (may not work)