Brunswick Stew

• 2 to 3 lb. fryer
• salt to taste
• chopped onion to taste
• chopped celery to taste
• 3 lb. ground beef, browned, washed with hot water and drained
• 4 c. chopped onion
• 3 (15 oz.) cans tomatoes
• 1 c. barbecue sauce
• 1/2 c. hot chili sauce
• 1 tsp. pepper
• 2 Tbsp. Worcestershire sauce
• 1 c. catsup
• 1 tsp. salt and ground ginger
• 1 Tbsp. Tabasco sauce
• 1/2 c. flour, mixed with 1 c. water
• 2 (15 oz.) cans creamed corn

1. Combine first 4 ingredients in a large stockpot; cover with water.
2. Bring to a boil, then reduce heat and simmer for 45 minutes or until done.
3. Reserve broth for stew.
4. When chicken is cool, remove skin, debone and cut into bite sized pieces.
5. Defat stock.
6. In a large skillet, place browned ground beef and onions. Cook until onions are transparent.
7. In a large stockpot, combine chicken, ground beef mixture and all of the other ingredients except corn.
8. Cook over low heat for several hours.
9. Best if simmered all day, stirring occasionally.
10. During the last hour of cooking, add creamed corn.
11. Yields 8 quarts.
12. Great to freeze in a quantity which fits your family.

fryer, salt, onion, celery, ground beef, onion, tomatoes, barbecue sauce, hot chili sauce, pepper, worcestershire sauce, catsup, salt, tabasco sauce, flour, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836871 (may not work)