Pat Mercers Brunswick Stew - cooking recipe

Ingredients

1 (4 to 5 lb.) chicken
2 lb. ground beef or pork, browned and drained
1 to 1 1/2 lb. potatoes
2 to 3 medium onions, chopped
2 (16 oz.) cans tomatoes
2 (17 oz.) cans cream-style corn
1 (17 oz.) can green (English) peas
1 (17 oz.) can lima (butter) beans
1 (16 oz.) bottle ketchup
1 c. Worcestershire
1/2 c. vinegar
3/4 c. lemon juice
4 tsp. Tabasco
2 tsp. salt
black pepper to taste

Preparation

Stew chicken in large pot or pressure cooker.
Remove chicken. Add onions and potatoes to the broth and cook until done.
Add boned chicken, cut in bite size pieces, ground meat and other ingredients.
Simmer over low heat until thick (about 2 to 3 hours).
If too thick, thin with chicken bouillon.
If too thin, use 2 to 3 tablespoons cornstarch mixed with 1/2 cup water or liquid from stew.