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5 lb. pork roast
5 lb. chicken (legs and thighs)
5 lb. potatoes, sliced thin
5 lb. cabbage, shredded
small box Minute rice
8 qt. tomatoes
26 cans creamed corn
2 qt. okra, precook in microwave 10 minutes
4 sticks margarine
salt and pepper

Day before cooking stew, cook pork and chicken; cool and debone.
Save broth for cooking the next day. (Cook over wood outside.)

In large iron pot (we use a 12-gallon pot), add 2 1/2 gallons water;
bring to boil. Add potatoes and cabbage. Cook until tender and all
to pieces, stirring often. Add margarine and tomatoes; cook until
bubbly. Add corn, meat and rice. Cook until done. Add salt and
pepper. Takes about 2 1/2 hours. Makes 10 gallons.

We use a wooden paddle to stir with. Be very careful not to burn.
When you remove pot from fire, continue to stir. Pot stays hot a
long time. Freezes well. Make sure it is completely cool before
putting in refrigerator or freezer.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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