Brunswick Stew

• 2 pork chops (about 1 lb.)
• 2 whole chicken breasts
• 1 lb. round steak, cut into bite size pieces
• 1 1/2 qt. water
• 1 (8 oz.) can tomato sauce
• 2 tsp. hot pepper sauce or to taste
• 1/2 c. vinegar
• 1/4 c. sugar
• 2 c. chopped onion (I use only 1 c.)
• 4 to 5 garlic cloves, minced
• 2 (16 oz.) cans tomatoes with liquid, chopped
• 2 (16 oz.) cans white cream-style corn
• 2 (16 oz.) cans whole kernel corn, drained
• 1 c. toasted bread crumbs
• salt and pepper to taste

1. In Dutch oven or large pot, place all meat; cover with water. Cook, covered, for about 1 1/2 hours or until meat is tender. Strain stock into another pot and refrigerate long enough to remove fat from stock.
2. Remove meat from bones and dice; set aside.
3. After skimming fat from broth, add tomato sauce, hot pepper sauce, vinegar, sugar, onion, garlic and tomatoes.
4. Simmer about 45 minutes.
5. Add corn and meat.
6. Simmer another 15 minutes and stir in bread crumbs.
7. Season with salt and pepper.
8. Yield: 6 quarts.
9. Freezes good in plastic jars.

pork chops, chicken breasts, water, tomato sauce, hot pepper, vinegar, sugar, onion, garlic, tomatoes, white cream, whole kernel corn, bread crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732008 (may not work)