Brunswick Stew

• 3 c. cooked, chopped chicken
• 1 1/2 lb. ground chuck
• 1/2 lb. hot pork sausage
• 1 large onion
• 1 qt. skimmed chicken broth
• 1 (20 oz.) bottle catsup
• 1 (8 oz.) can tomato sauce
• 2 (16 oz.) cans chopped tomatoes
• 3 medium potatoes, creamed with margarine
• 1 (16 oz.) can green peas
• 2 (16 oz.) cans cream-style corn
• 1 (16 oz.) can butter beans
• 1 Tbsp. vinegar
• 2 tsp. Tabasco sauce
• 1 tsp. dry mustard
• salt to taste

1. Brown beef, sausage and onion.
2. Drain fat.
3. Add 1 quart chicken broth.
4. Cook slowly one hour.
5. Add catsup, tomato sauce, tomatoes and creamed potatoes.
6. Add peas, corn, butter beans, vinegar, Tabasco, mustard and chicken.
7. Cook slowly in crock-pot for about 6 hours.
8. Makes over 6 quarts.

chicken, ground chuck, hot pork sausage, onion, chicken broth, catsup, tomato sauce, tomatoes, potatoes, green peas, creamstyle, butter beans, vinegar, tabasco sauce, dry mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=875926 (may not work)