1 lb. round steak
1 lb. boneless pork loin chops
3 med. onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
7 c. water
1 (3 lb.) broiler fryer, skinned & halved
2 (28 oz.) cans whole tomatoes, undrained & chopped
1 3/4 c. catsup
1/3 c. Worcestershire sauce
1/2 c. chili sauce
1 tbsp. hot sauce
1 tsp. dry mustard
2 bay leaves
2 (17 oz.) cans cream style corn
2 (17 oz.) cans lima beans, drained
1 (17 oz.) can English peas, drained
3 sm. potatoes, peeled & diced
3 tbsp. white vinegar
1 (10 oz.) pkg. frozen sliced okra, thawed

Combine first 6 ingredients in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours. Remove meat from broth, reserving broth in pot. Cool meat; bone and coarsely chop. Set aside.

Add tomatoes and next 6 ingredients to broth; bring to a boil. Simmer, uncovered 1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes and vinegar; simmer, uncovered 45 minutes, stirring often. Add okra, cook 15 minutes. Remove bay leaves. Yield: 6 1/2 quarts.