Bea Cauley'S Brunswick Stew

• 1 whole chicken fryer
• 4 pork chops or pork roast
• garlic salt
• 1 stalk celery
• 1 to 2 c. chicken broth
• 1 can mashed tomatoes
• 1 can cream-style corn
• 2 Tbsp. lemon juice
• 1 c. catsup
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. chili powder
• 1 piece dry toast
• 1 can baby lima beans (optional; use as desired)
• salt and pepper to taste (optional; use as desired)
• 1 tsp. sugar (optional; use as desired)

1. Boil chicken, pork, garlic and celery together in a large stew pot filled with water.
2. Cover and simmer 1 hour or until meat is very done and tender.
3. Cool and skim off fat.
4. Reserve broth to add later.
5. Pull meat off bones and shred by hand or in food processor.
6. Place shredded meat in large stew pot on top of stove and add tomatoes, corn, lemon juice, catsup, Worcestershire sauce and chili powder.
7. Add as much of broth as desired for preferred thickness.
8. Stir often while simmering on stove top.
9. Crumble 1 piece of dry toast to thicken.
10. Can be made ahead and frozen. Fresh or frozen vegetables may be used in lieu of canned.

chicken fryer, pork chops, garlic, celery, chicken broth, tomatoes, creamstyle corn, lemon juice, catsup, worcestershire sauce, chili powder, baby lima beans, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669515 (may not work)