Brunswick Stew

• 2 lb. pork, cooked and cut into small pieces
• 1 lb. beef, cooked and cut into small pieces
• 2 or 3 yellow onions, chopped
• 2 or 3 Tbsp. vinegar
• 1 large can tomato paste
• 4 cans stewed tomatoes (regular size)
• 4 or 5 cans creamed corn (white)
• 1 can butter beans or frozen
• 1 can okra or frozen
• Tabasco and Worcestershire to taste
• 3 potatoes, cut up
• 3 or 4 garlic buds
• 1 c. chicken broth
• 1 cooked chicken, cut up in small pieces

1. Combine all liquids first; heat.
2. Add cooked pork and beef to the veggies and liquids.
3. Allow this to simmer for several hours. Add more chicken broth if stew becomes too thick.
4. Put the potatoes in last and when everything is well cooked, add the chicken and allow it to heat again.
5. Serve on rice.
6. Enjoy. Serves 40.

pork, beef, yellow onions, vinegar, tomato paste, tomatoes, corn, butter beans, okra, tabasco and, potatoes, garlic, chicken broth, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629749 (may not work)