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BRUNSWICK STEW

2 hens (large)
10 lb. stew beef
3 lb. dried baby limas
3 pecks Irish potatoes
12 c. corn
1 1/2 gal. canned tomatoes
6 (10 3/4 oz.) cans tomato
soup
1/2 gal. chopped onions (more
or less as you like)
1 c. salt (approximately)
1 1/2 to 2 lb. butter or
margarine
black pepper to taste
2 to 3 Tbsp. Worcestershire
sauce
1 tsp. Tabasco sauce or Texas
Pete sauce
2 or 3 whole pods hot pepper,
cooked in stew for 1 hour
then remove

You may add any other ingredients you like or leave out
any of them you do not like. Have meat cooked and boned. Soak
limas overnight. Peel and dice potatoes, onions and tomatoes.
In large pot put meat, lima beans, onions, tomatoes and pota-
toes. Cook stew until it is almost done, stirring constantly
to avoid sticking. Add corn and seasoning. Taste to get
amount of seasoning desired. Cook slowly about 3 hours.

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