Brunswick Stew - cooking recipe

Ingredients

1 hen (4 to 5 lb.)
3 to 4 lb. stew beef (boneless)
1 lb. onions or small bottle of dry minced
3 (16 oz) cans tomatoes
3 (17 oz.) cans creamed corn or 2 cream-style and 1 whole kernel
2 lb. frozen tiny green peas, thawed
1 (20 oz.) bottle ketchup
1 small bottle Worcestershire sauce
6 chicken bouillon cubes
salt and pepper to taste
2 Tbsp. Tabasco sauce or 1/2 c. vinegar and 3/4 c. lemon juice (optional)

Preparation

In large pot, cook hen and beef with water to cover until well done.
Remove meats.
Skin and debone hen.
Grind meats or use food processor.
Set meats aside.