Brunswick Stew

• 3 c. cooked chicken, chopped fine or ground
• 1 c. chicken stock
• 1 1/2 lb. coarsely ground chuck
• 1/2 lb. coarsely ground lean pork
• 1 large onion, chopped
• 1 family size bottle catsup
• 2 (No. 303) cans yellow cream-style corn
• 2 (No. 303) cans tomatoes, mashed
• 1 tsp. ground red pepper

1. Cook together beef, pork and onion in 1 cup chicken stock and just enough water to cover meat.
2. Cook in a heavy cooker for 1 hour or in a slow cooker for longer time.
3. Salt to taste.
4. Add catsup and tomatoes; cook another hour.
5. Add corn, chicken and red pepper.
6. Cook slowly another hour and stir often.
7. Complete cooking time is three hours.
8. Cook, uncovered, after corn is added to allow to thicken.
9. One teaspoon of liquid smoke gives a barbecued flavor.
10. Yields 15 servings.

chicken, chicken stock, ground lean pork, onion, catsup, yellow cream, tomatoes, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040379 (may not work)