Brunswick Stew

• 1 whole chicken
• 1 large onion, chopped
• 3 celery stalks
• 1 tsp. salt
• 1/4 tsp. pepper
• 16 oz. Shoe Peg corn (fresh or frozen)
• 8 potatoes, cubed
• 1/4 tsp. marjoram
• 3 Tbsp. butter
• 10 oz. small butter beans (fresh or frozen)
• 24 oz. canned or fresh tomatoes
• 1/3 c. ketchup
• 3 Tbsp. vinegar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• 1/2 tsp. ground bay leaf
• 1 Tbsp. sugar

1. Cook and bone chicken.
2. Drain broth.
3. Add onion, celery, salt and pepper.
4. Add corn, butter beans, tomatoes, ketchup and vinegar; cook for 2 hours.
5. The last 30 minutes, add cut up chicken and potatoes, Worcestershire sauce, Tabasco sauce, marjoram, bay leaf, butter and sugar.
6. Add water, if necessary, to make more soupy.
7. Makes 12 to 14 servings.

chicken, onion, celery stalks, salt, pepper, peg corn, potatoes, marjoram, butter, butter, tomatoes, ketchup, vinegar, worcestershire sauce, tabasco sauce, ground bay leaf, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419130 (may not work)