Burgoo

• 2 1/2 lb. frying chicken
• 1/2 lb. cubed stewing beef
• 2 medium onions, sliced
• 1 tsp. salt and pepper
• 3 c. water
• 1 (8 oz.) can tomato sauce
• 1 (1 lb.) can whole kernel corn (undrained)
• 1 (1 lb.) can baby lima beans (undrained)
• 1 large potato, diced
• 1/4 c. rice
• 1 tsp. Worcestershire sauce
• 3 drops Tabasco
• 3 Tbsp. butter
• 1/4 c. bread crumbs
• can peas and carrots (optional)

1. Cover and simmer chicken, beef, onion, salt, pepper and water in large heavy kettle until chicken falls off bones. Cut chicken in pieces and return to kettle. Add tomato sauce, vegetables, rice and sauce.
2. Cover and simmer two hours or longer.
3. During last half hour, add butter and crumbs.

chicken, stewing beef, onions, salt, water, tomato sauce, whole kernel corn, baby lima beans, potato, rice, worcestershire sauce, butter, bread crumbs, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129126 (may not work)