Thomas & Edna Brunswick Stew

• 3 bottles (6 oz.) Louisiana Red Hot All Natural
• 1 16 oz. Lea & Perrins Worcestershire sauce
• 12 lb. ground chuck
• 12 lb. pork loin ends
• 6 fat hens
• 3 lb. Land of Lakes butter (salted)
• 3 gal. tomatoes
• 1 gal. or 4 bottles (32 oz.) catsup
• 1 cup sugar
• 1 gal. corn
• 1/2 gal. cooked butterbeans
• 1 cup vinegar
• 1 16 oz. bottle lemon juice
• Palm of black pepper

1. Cook pork and hens until tender, separately.
2. Then debone and chop to medium fine.
3. Reserve broth.
4. Use was pot to cook.
5. Pour 1 1/2 gallons of broth in pot.
6. Add ground chuck, chopped hens, and pork loin chopped up.
7. Cook until ground chuck is done.
8. Add corn and lima beans to the mixture, stirring constantly, until mixture begins to thicken.
9. Add tomatoes that have been crushed (may be canned or fresh).
10. Begin adding the other ingredients, adding salt to taste.
11. Cook slowly for several hours until thick.
12. Usually around 5 hours to cook.
13. This may be canned or frozen.
14. Lots of tasting to get to the right stage.
15. If mixture becomes too thick, add more reserved broth.
16. Must be cooked very slow to prevent sticking.

bottles, worcestershire sauce, ground chuck, pork loin, hens, butter, tomatoes, bottles, sugar, corn, butterbeans, vinegar, lemon juice, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112131 (may not work)