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HAROLD'S BRUNSWICK STEW  
5 lb. beef
5 lb. chicken or turkey
5 lb. pork
2 gallons tomatoes
1 1/2 gallons corn
1/2 gallon tomato ketchup

Place all meat together in pot, cook until meat falls from bone. Remove meat and grind; save broth. Remove all meat from pot and put ground meat back in pot. Add any broth needed and ketchup. Grind tomatoes and corn; put in pot with meat.

Cook slowly, about 2 hours, stirring constantly. Season with salt to taste, add 1/2 teaspoon black pepper, 1/4 teaspoon red pepper, 2 tablespoons vinegar, and 1 teaspoon sugar. Serves 50-60 people.

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