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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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