Brunswick Stew

• 2 to 3 lb. fryers
• salt to taste
• chopped onion to taste
• chopped celery to taste
• 3 lb. ground beef
• 4 c. chopped onions
• 3 (15 oz.) cans tomatoes
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 c. barbecue sauce
• 1/2 c. chili sauce (hot)
• 1 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1 (10 3/4 oz.) can cream of chicken soup
• 4 c. chicken broth
• 1 c. catsup
• 1 tsp. salt or to taste
• 1 tsp. ground ginger
• 1 tsp. Tabasco sauce
• 2 (15 oz.) cans creamed corn

1. Combine chicken, salt, onion and celery in a large stockpot. Cover with water; bring to a boil, then reduce heat and simmer for 45 minutes or until done.
2. Reserve broth for stew.
3. When chicken is cool, remove skin, debone and cut into bite size pieces.

fryers, salt, onion, celery, ground beef, onions, tomatoes, cream of mushroom soup, barbecue sauce, chili sauce, pepper, worcestershire sauce, cream of chicken soup, chicken broth, catsup, salt, ground ginger, tabasco sauce, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906858 (may not work)