Brunswick Stew

• 1 whole chicken
• 1 onion, chopped
• 2 celery stalks
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (10 oz.) can Shoe Peg corn
• 1 (10 oz.) pkg. frozen butter beans
• 1 (16 oz.) can tomatoes
• 2 potatoes, cubed
• 1/3 c. ketchup
• 2 to 3 Tbsp. vinegar
• 1 Tbsp. brown sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. marjoram
• 2 to 3 Tbsp. butter or margarine (optional)

1. Stew the chicken in a Dutch oven until done.
2. Let cool and remove it from the bone.
3. Combine all the ingredients into the broth, except butter, and bring to a boil.
4. Reduce heat and simmer until done.
5. Add butter or margarine.
6. Stir in thoroughly.
7. Serves 8.

chicken, onion, celery stalks, salt, pepper, peg corn, frozen butter beans, tomatoes, potatoes, ketchup, vinegar, brown sugar, worcestershire sauce, tabasco sauce, marjoram, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677529 (may not work)