Wendell'S Brunswick Stew

• 4 lb. neck bones, pork chops or pork roast (could use chicken)
• 1 tsp. salt
• 4 oz. elbow macaroni
• 4 potatoes
• 16 oz. can baby English peas
• 16 oz. can tomatoes
• 1 small can whole corn
• 2 c. meat broth
• 3 tsp. hot sauce
• 1/2 c. ketchup
• salt and pepper

1. Cook meat with 1 teaspoon salt until done. Cool and take meat off the bones. Cook half box elbow macaroni (8 ounce size) and the potatoes until done.
2. Mix all of the above together in a pot. Add the peas (garden peas), tomatoes and corn (chop tomatoes in food processor) or to taste.
3. Put the meat juice in or you can add more if you like.
4. Add about 3 tablespoons hot sauce or to taste. Add the ketchup.
5. You can add water if needed.
6. Cook for about 15 minutes.
7. Stir often.
8. Oh! It's so good!

neck bones, salt, elbow macaroni, potatoes, peas, tomatoes, corn, meat broth, hot sauce, ketchup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831230 (may not work)