Brunswick Stew *

• 4 lb. dressed hen
• 4 c. diced Irish potatoes
• 2 c. diced carrots
• 1 c. finely minced onion
• 1 c. chopped green pepper
• 1 c. chopped celery
• 1 can tiny peas
• 1 can green lima beans
• 2 c. tomatoes
• 1 c. corn
• 1 bottle catsup (small)
• 1/2 c. Worcestershire sauce
• Tabasco sauce to taste
• salt and pepper to taste

1. Cover hen with water and simmer until meat begins to fall off. Remove from broth and cut or shred meat.
2. Save broth (approximately 1/2 gallon) to use for cooking vegetables.
3. Fresh or frozen vegetables may be used. When vegetables are tender, add chicken and other ingredients. Corn should be added toward end of cooking time since it tends to stick.
4. Simmer chicken and vegetables about 2 hours.
5. Stir occasionally.
6. Add handful macaroni during last 15 minutes for thickness.
7. Serves 8 to 12 people.
8. Stew may be frozen.

dressed hen, irish potatoes, carrots, onion, green pepper, celery, tiny peas, green lima beans, tomatoes, corn, catsup, worcestershire sauce, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946804 (may not work)