Chicken Stew - cooking recipe

Ingredients

1 chicken
1 (16 oz.) cream corn
1 (16 oz.) English peas
6 medium potatoes, chopped
3 medium onions, chopped
2 (16 oz.) cans tomatoes
1/4 c. white vinegar
1/2 stick margarine
4 Tbsp. lemon juice
salt and pepper

Preparation

Cook chicken in salted water until meat is ready to fall off bone.
Remove meat from stock (discard skin and bones) and cut into small pieces.
Return to 1-quart stock.
Add potatoes and onions.
Cool until potatoes are done.
Add all other ingredients and simmer for 1 hour.
Serves 15.