Brunswick Stew

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Makes 8 Gallons, approx. 100 servings

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12 lb. potatoes

12 lb. onions

6 lb. beef roast

6 lb. chicken

1 1/2 lb. salt pork

1 lb. butter or oleo

1 gal. tomatoes, plus 1 large can

1 gal. tomato juice

2 large cans tomato paste

2 large cans tomato sauce

1 gal. cream style corn

black pepper to taste

red pepper to taste

salt to taste

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Cook chicken, beef and pork the night before. Let cool

and take out the bones. Refrigerate until ready to cook. In 8

gallon pot put tomatoes, tomato juice, paste and sauce; add

meats and the broth in which it was cooked. Beef and chicken

broth can be added, if needed. Peel potatoes and onions, cube

and add to mixture. Cook slowly, stirring often. Add butter

and seasonings; continue cooking and stirring. About an hour

before stew is done, add the corn slowly and stir constantly.

Cook stew for 5 to 6 hours. Put in containers and freeze if desired..

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