Brunswick Stew

• 2 qt. diced potatoes
• 4 large onions, chopped
• 6-7 lb. pork roast, cooked and finely chopped
• 1 fryer, cooked, deboned and finely chopped
• 2 lb. ground beef, browned and drained
• 1 (28 oz.) can tomatoes, undrained and finely chopped
• 5 (16 oz.) cans whole kernel corn, drained
• 5 (16 oz.) cans cream style corn
• 2 (16 oz.) cans English peas, drained
• 1/2 c. brown sugar
• 1/2 c. Worcestershire sauce
• 3 qt. (96 oz.) ketchup
• hot sauce to taste

1. Boil potatoes in water until tender; drain and set aside. Cook onions in the microwave on high for about 2 minutes, until tender.
2. In a large heavy cooker, combine potatoes and onions with all remaining ingredients, stirring to blend well.
3. Bring to a boil, stirring often.
4. Cover, reduce heat and simmer 20-30 minutes, stirring often.
5. Yield:
6. about 12 quarts.

potatoes, onions, pork roast, fryer, ground beef, tomatoes, whole kernel corn, cream style corn, english peas, brown sugar, worcestershire sauce, ketchup, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80792 (may not work)