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BRUNSWICK STEW

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2 large fryers
2 small Boston butts
1 qt. butter beans
2 qt. tomatoes
2 small c. whole kernel corn
4 large onions
1 (26 oz.) bottle catsup
1 small bottle barbecue sauce
6 or 7 big potatoes
salt and pepper
hot sauce to taste

Cook meat until it falls off the bones. Cook vegetables
in meat broth. Debone meat; mix all ingredients, simmer for 1
to 2 hours. Stir often and don't let it stick. There will be
plenty to freeze. It freezes well.

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