Chicken Stew

• 1 large fat chicken, pressure cooked, deboned and chopped
• 5 lb. red potatoes, diced
• 3 large onions, chopped
• 1 (15 oz.) can whole kernel corn
• 1 (29 oz.) can tomato sauce
• 1 (15 oz.) can tomato sauce
• 2 (15 oz.) cans tomatoes
• 3 Tbsp. Worcestershire sauce
• 3 Tbsp. black pepper
• 3 Tbsp. margarine
• salt to taste

1. Pressure cook chicken in 3 quarts water for 45 minutes. Drain, cool, debone and chop.
2. Cook diced potatoes, onions, corn and margarine in broth about 10 minutes.
3. Add tomatoes (chopped), tomato sauce, Worcestershire sauce, back pepper, salt and chopped chicken.
4. Cook over medium to low heat until onions and potatoes are fully done.
5. Stir frequently while cooking.

chicken, red potatoes, onions, whole kernel corn, tomato sauce, tomato sauce, tomatoes, worcestershire sauce, black pepper, margarine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=750667 (may not work)