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1 large black pot, fired by wood
15 split chicken breasts
2 lbs. smoked pork jowl
3 bunches celery, chopped in food processor
9 lbs. carrots, chopped in food processor
4 heads cabbage, chopped in food processor
9 lbs. yellow onions, chopped in food processor
3 qts. butter beans
1 qt. black eyed peas
2 gal. potatoes, diced fine
4 lbs. frozen yellow corn
1 gal. tomato juice
salt, pepper, and sugar to taste
1 qt. of flour and water thickening
lots of water

Boil chicken and hog jowl until done. Remove all big pieces from
pot; strain broth thru sieve, preferably, removing all bone and fat
and leaving a clean broth which is your starter. Pour broth in
black pot.

Add celery, carrots, cabbage, onions, and cook about 1 hour. Add
butter beans and black-eyed peas and cook another hour. Add
potatoes, cooking until they are done. Add corn and tomato juice,
salt, pepper, and sugar. Add diced chicken breasts.

Make thickening of flour and water; whisk until smooth. Holding
sieve over black pot to remove all lumps, pour thickening in,
stirring constantly. Taste and adjust salt, pepper, and sugar.
Yield: 9 gallons of stew

Note: Stirring and adding water is a constant for a successful
stew. Serve with mayonnaise and cheese sandwiches or peanut butter

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