Miss Katie'S Brunswick Stew

• 3.5 lb. chicken
• 3.5 lb. beef
• 3.5 lb. pork
• 4 (16 oz.) cans Shoe Peg corn
• 4 (16 oz.) cans LeSueur peas
• 1 (16 oz.) catsup
• 9 large onions, chopped
• 1 tsp. salt or to taste
• red pepper to taste
• 10 (16 oz.) cans tomatoes
• 6 slices bread
• 9 bouillon cubes (chicken)
• 1 tsp. black pepper
• 1/3 c. sugar

1. Boil chicken, beef and pork until tender (save the broth). Degrease the broth if you choose.
2. Mix the chopped onions, meats (cut in small pieces) and bread slices (torn in small pieces). Run through a food chopper.
3. Put tomatoes through a blender and puree.
4. After preparing the ingredients, return the broth to your pot on medium heat, and begin adding the ingredients one by one. Stir well as you add each ingredient.
5. If you need more liquid, add chicken broth or water.
6. Increase the heat to "high" and stir until the mixture comes to a boil and the onions are well done. It is important that you stir constantly to prevent the mixture from sticking.
7. Makes about 12 to 13 quarts.

chicken, beef, pork, peg corn, lesueur peas, catsup, onions, salt, red pepper, tomatoes, bread, bouillon cubes, black pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171186 (may not work)