Alabama Camp Stew

• 3 lb. beef
• 3 lb. pork
• 1 hen
• 2 qt. tomatoes
• 1 can LeSueur peas
• 1 can Shoe Peg corn
• 1 can lima beans (I use 2)
• 1 pkg. frozen okra (optional)
• small stalk celery, chopped
• 1 large bottle catsup
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. vinegar
• 2 Tbsp. lemon juice
• 1 pod red pepper
• 1 tsp. black pepper
• 3 large onions, finely chopped
• 1 large pod garlic
• 2 Irish potatoes (I use more)

1. Cook the heck out of the meat!
2. Skim off fat; tear meat from bones.
3. Simmer raw vegetables in broth and shredded meat with seasonings.
4. When vegetables are tender, add canned vegetables and simmer until all flavors are inner mixed.
5. One-fourth cup sugar is optional;
6. I use 1/4 cup.
7. Cook meat the day before you serve it.

beef, pork, hen, tomatoes, lesueur peas, peg corn, beans, frozen okra, stalk celery, catsup, worcestershire sauce, vinegar, lemon juice, red pepper, black pepper, onions, garlic, irish potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187061 (may not work)