Hawkins Family Brunswick Stew

• 3 whole chickens
• 1 (2 1/2 lb.) pork roast
• 2 (1 lb. size) cans peeled tomatoes
• 1 (1 lb. size) can tomato puree
• 6 large potatoes, diced
• 1 large can tomato sauce
• 2 bags frozen baby lima beans
• 3 cans corn or 1 large bag frozen corn
• 6 medium onions, chopped
• Worcestershire sauce
• Tabasco sauce
• salt and pepper
• 2 cans creamed corn (add last)

1. Cook chicken until meat separates from bone.
2. Remove bones; cut meat into bite size pieces.
3. Reserve all chicken stock.
4. After stock has cooled, skim some grease off top.
5. Cook pork roast; break apart meat.
6. Add chicken and pork to stock; heat through. Add tomatoes, puree and add water as necessary.
7. Add potatoes, onions, salt, pepper, Worcestershire sauce and Tabasco sauce to taste.
8. Add lima beans and whole corn.
9. Add creamed corn last. Add more water and tomato sauce to taste.

chickens, pork roast, tomatoes, tomato puree, potatoes, tomato sauce, beans, corn, onions, worcestershire sauce, tabasco sauce, salt, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866427 (may not work)