Brunswick Stew - cooking recipe

Ingredients

2 qt. diced potatoes
4 large onions, chopped
6-7 lb. pork roast, cooked and finely chopped
1 fryer, cooked, deboned and finely chopped
2 lb. ground beef, browned and drained
1 (28 oz.) can tomatoes, undrained and finely chopped
5 (16 oz.) cans whole kernel corn, drained
5 (16 oz.) cans cream style corn
2 (16 oz.) cans English peas, drained
1/2 c. brown sugar
1/2 c. Worcestershire sauce
3 qt. (96 oz.) ketchup
hot sauce to taste

Preparation

Boil potatoes in water until tender; drain and set aside. Cook onions in the microwave on high for about 2 minutes, until tender.
In a large heavy cooker, combine potatoes and onions with all remaining ingredients, stirring to blend well.
Bring to a boil, stirring often.
Cover, reduce heat and simmer 20-30 minutes, stirring often.
Yield:
about 12 quarts.