Mississippi Brunswick Stew

• 1/2 lb. round steak
• 1/2 lb. boneless pork loin chops
• 1 medium onion, chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 1/2 c. water
• 1 to 1 1/2 lb. broiler, skinned
• 1 can whole tomatoes, undrained, chopped
• 3/4 c. catsup
• 1/4 c. Worcestershire sauce
• 1/2 Tbsp. hot sauce
• 1/2 tsp. dry mustard
• 1 (17 oz.) can cream-style corn
• 1 (17 oz.) can lima beans
• 1/2 c. sliced carrots
• 3 small potatoes, peeled and diced

1. Combine
2. firstt
3. ingredients in a large Dutch oven or stock pot; bring to boil.
4. Cover, reduce heat and simmer 1 1/2 hours. Add
5. chicken and simmer 1 1/2 hours.
6. Remove meat from broth, reserving
7. broth
8. in Dutch oven.
9. Cool meat;
10. bone and coarsely chop.
11. Set aside.

boneless pork loin chops, onion, salt, pepper, water, tomatoes, catsup, worcestershire sauce, hot sauce, dry mustard, creamstyle, beans, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532484 (may not work)