SALMON STEW
2 lg. cans salmon 1 qt. stewed tomatoes 2 lg. chopped onions 2 1/2 c. chopped potatoes 2 1/2 c. water 1 can whole kernel corn 1 c. catsup 2 tbsp. sugar Hot sauce to taste Worcestershire sauce to taste Salt and pepper to taste Drain off broth from salmon; in large pot combine all ingredients. Cover, cook on medium heat for 1 hour, stirring occasionally. If needed, add more water.

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