Quick Camp Stew - cooking recipe

Ingredients

1 can Castleberry barbecue pork
1 (10 1/2 oz.) can Swanson chicken breast
1 (16 oz.) can creamed corn
4 c. potatoes, peeled and chopped in small cubes
1 c. chopped onion
1 Tbsp. lemon juice
1 can Castleberry barbecue beef
1 (14 1/2 oz.) can stewed tomatoes
2 1/2 Tbsp. Worcestershire sauce
3/4 c. ketchup

Preparation

Cook onions and potatoes in salted water until tender; drain. Combine all ingredients and cook on low for 1 hour. Freezes well.