"Make Your Own" Teriyaki Sauce - cooking recipe

Ingredients

1 c. soy sauce
1 c. sherry (the real kind) or dilute to 1/2 c. sherry and 1/2 c. water
2 cloves garlic, minced
1/2 medium onion, chopped fine
1/2 tsp. dry ginger
2 tsp. sugar
2 whole chickens (fryers)
3 lb. ground meat
1 pork roast
6 to 7 small cans corn (whole kernel)
6 to 7 cans whole tomatoes
2 cans tomato sauce
1 can tomato paste (the smallest can)
2 (32 oz. size) bottles ketchup
1 lemon, squeezed and seeded (use juice only)
2 large onions, diced
2/3 c. vinegar (white)
1/2 c. sugar (white granulated)
1/2 c. sugar (brown granulated)
2 Tbsp. yellow mustard
1/3 stick butter
1 bottle hot sauce
salt and pepper to taste (to season meats as they are cooking)
1 fresh ham with the bone in it (9 to 14 lb.)
salt to taste
black pepper
2 garlic cloves, chopped
2 Tbsp. corn oil or vegetable cooking oil
2 large onions, peeled and left whole
1 whole chicken or if white meat is preferred, use breast filets
1 can Veg-All mixed vegetables
1 can Campbell's cream of chicken soup
2 deep dish pie shells, at room temperature

Preparation

Preheat oven to 350\u00b0.
Remove the skin from the chicken.
Place in a pot with enough water to cover the chicken.
Boil in a medium pot until tender.
Add the Veg-All and the cream of chicken soup. Mix well.