Jerrie'S Brunswick Stew

• 3 lb. chicken
• 1 1/2 lb. raw lean ground beef
• 2 cans white creamed corn
• 2 cans yellow creamed corn
• 1 can white whole kernel corn, drained
• 1 can yellow whole kernel corn, drained
• 2 c. ketchup
• 1 1/2 c. barbecue sauce
• 8 Tbsp. Worcestershire sauce
• 3 large onions, chopped
• 1 qt. tomatoes, undrained
• 2 large cans English peas, drained
• salt and pepper to taste
• 4 Tbsp. Tabasco sauce

1. Boil chicken, until tender.
2. Debone and cut very fine (reserve broth).
3. Add all ingredients (except English peas) to broth.
4. Cook over low heat for 3 hours.
5. Add English peas the last 30 minutes of cooking.
6. This will stick, so stir often.

chicken, lean ground beef, white creamed corn, yellow creamed corn, kernel corn, kernel corn, ketchup, barbecue sauce, worcestershire sauce, onions, tomatoes, english peas, salt, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083583 (may not work)