Crock-Pot Brunswick Stew

• 1 lb. ground beef
• 1 large onion
• 3 (16 oz.) cans white creamed corn
• 2 (16 oz.) cans stewed tomatoes
• 2 (16 oz.) cans LeSueur English peas
• 2 (10 oz.) cans Castleberry barbecue pork
• 2 (10 oz.) cans white chicken
• 1 (14 oz.) bottle hot ketchup
• 2 Tbsp. lemon juice
• 2 Tbsp. Worcestershire sauce

1. Cook the ground beef with the onion; drain good and put in crock-pot. Add the remaining ingredients. Be sure all your meat is cut up small and your tomatoes are mashed up. I use Mexican tomatoes, but it makes it hot. If you don't like it hot, use regular stewed tomatoes and regular ketchup. Simmer in the crock-pot for about 8 hours on low. You can simmer it on top of stove if you are in a hurry. This freezes real good. It also makes 6 quarts.

ground beef, onion, white creamed corn, tomatoes, peas, barbecue pork, white chicken, ketchup, lemon juice, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99386 (may not work)