Brunswick Stew

• 1 1/2 lb. chicken, skinned and cut up
• 1/2 lb. lean chuck roast, cut up
• 1/2 lb. lean pork roast, cut up
• 2 medium onions, chopped
• 1 qt. water
• 1 (28 oz.) can tomatoes, chopped
• 1 c. catsup
• 1/8 c. cider vinegar
• 1/16 c. Worcestershire sauce
• 1/2 Tbsp. hot pepper sauce
• 1 (16 oz.) can creamed corn
• 1 (10 oz.) pkg. frozen lima beans
• 2 medium potatoes, diced
• 1/2 tsp. black pepper
• salt to taste

1. Bring to a boil meat, onions and water.
2. Reduce heat; cover and simmer for 2 hours, until meat falls from bones.
3. Remove meat from broth.
4. Reserve broth.
5. Refrigerate.
6. Bone and shred meat (small).
7. Skim fat from cooled broth.

chicken, lean chuck roast, lean pork roast, onions, water, tomatoes, catsup, cider vinegar, worcestershire sauce, hot pepper sauce, corn, frozen lima beans, potatoes, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247315 (may not work)