Easy Brunswick Stew

• 4 c. shredded cooked chicken (can use some pork, if desired)
• 1 (28 oz.) can tomatoes, undrained and chopped
• 1/2 c. tomato sauce
• 1 c. chopped onion
• 3/4 c. chopped green bell pepper
• 2 Tbsp. chopped fresh parsley
• 1/3 c. red wine vinegar
• 2 Tbsp. sugar
• 1 c. water
• 2 Tbsp. all-purpose flour
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground turmeric
• 1/2 to 1 Tbsp. Tabasco sauce
• 1 tsp. Worcestershire sauce
• 1 (12 oz.) can shoe peg corn
• 3 Tbsp. butter or margarine

1. In large soup pot, combine shredded chicken, tomatoes, tomato sauce, onion, bell pepper, parsley, vinegar and sugar.
2. Bring to a boil.
3. Reduce heat to medium.
4. Combine 1/2 cup water with flour and stir until smooth.
5. Add to meat mixture. Add remaining water, salt, black pepper, turmeric, Tabasco, and Worcestershire sauce. Cook over medium heat for about 20 to 30 minutes.
6. Stir in corn and butter.
7. Simmer, covered, for another 15 minutes, stirring occasionally.
8. Makes 1/2 gallon.

chicken, tomatoes, tomato sauce, onion, green bell pepper, parsley, red wine vinegar, sugar, water, flour, salt, black pepper, ground turmeric, tabasco sauce, worcestershire sauce, shoe peg corn, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97662 (may not work)