Brunswick Stew(Yields 16 Servings)

• 1 (6 lb.) baking hen
• 2 (6 lb.) pork shoulders
• 3 lb. boneless stew beef
• 3 Tbsp. salt
• 3 cans creamed corn
• 5 medium onions
• 3 lb. okra
• 3 cans small butter beans
• 3 green peppers
• 3 cans tomatoes
• 3 pods red pepper
• 1 tsp. red pepper
• 1 can tomato paste
• 1 1/2 c. catsup
• 2 lb. salt pork

1. Slice salt pork down to the skin and put in the pot with other meats.
2. Put in salt; simmer until meat separates from the bones, about 3 hours.
3. Remove meat from bones and add to all the vegetables.
4. Mix well and add seasoning.
5. Put on very low heat until it begins to cook and then let simmer barely.
6. Stir often to prevent sticking.
7. Stew is ready when thick and mushy.
8. Add seasoning to taste.

baking hen, pork shoulders, boneless stew beef, salt, corn, onions, okra, butter, green peppers, tomatoes, red pepper, red pepper, tomato paste, catsup, salt pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694258 (may not work)