Brunswick Stew

• 1 whole chicken
• 1 lb. pork
• 1 lb. beef
• 4 (16 oz.) cans tomatoes
• 2 medium onions
• 3 strips celery
• 1 (16 oz.) bag frozen white corn
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 Tbsp. ground red pepper

1. Cook chicken, beef and pork until it tears all to pieces. Take it out of the stock and let it cool.
2. Take the stock and put it on the stove and let it cook real slow.
3. Take the tomatoes and mash it up real good and put it in the stock.
4. Grind your onions and celery.
5. Put it in the stock; keep it low and let it cook slowly.
6. Grind your chicken, pork and beef.
7. Put it in the stock.
8. Stir real good.
9. Grind corn and put it in and let it cook slowly for 1 hour or longer.
10. If it is too thick, add water.

chicken, pork, beef, tomatoes, onions, celery, frozen white corn, salt, black pepper, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588638 (may not work)