Best-Ever Brunswick Stew

• 1 lb. country ham, chopped
• 2 lb. ground chuck
• 1 large hen
• 2 pods hot pepper
• 1 (14 oz.) bottle catsup
• 2 qt. crushed tomatoes
• 1 (6 oz.) can tomato paste
• 1 (10 3/4 oz.) can tomato soup
• dash of Worcestershire sauce
• dash of hot sauce and salt
• 1/2 lb. butter
• 2 (10 oz.) pkg. frozen corn
• 2 (10 oz.) pkg. frozen butter beans
• 2 (10 oz.) pkg. frozen green beans
• 4 large onions, sliced
• 1 large pkg. Great Northern style white beans, cooked, drained and mashed (optional)
• 8 large potatoes, cooked and mashed

1. Cook ham, chuck and hen together in a large stewing pot until tender.
2. Add the pepper pods.
3. Remove chicken from pot and bone. Cut into small pieces and return to pot.
4. Add catsup, tomatoes, paste, tomato soup, dash of Worcestershire and hot sauce.
5. Add salt and pepper to taste, then frozen vegetables, butter and onion.
6. Cook on low heat for 1 1/2 hours, stirring occasionally. Add white beans and potatoes. Yields 8 quarts.

country ham, ground chuck, hen, pepper, catsup, tomatoes, tomato paste, tomato soup, worcestershire sauce, salt, butter, frozen corn, frozen butter beans, frozen green beans, onions, white beans, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177700 (may not work)