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BRUNSWICK STEW 
10 lbs. cooked chicken, boned
Drippings from 1 lb. bacon
1 med. cabbage, chopped
5 lg. onions, chopped
5 lbs. potatoes, diced
1/2 c. ketchup
1 gal. tomatoes
1 gal. butter beans
1 gal. corn
Salt, pepper, hot pepper to taste

This recipe yields 4 gallons of stew, good for sharing or freezing.

In a large pot, put chicken. Cover with water; bring to a boil. Add drippings, cabbage, potatoes, and onions. Cook until vegetables are done and water is reduced. Add salt, pepper, and hot pepper to taste. Add tomatoes and ketchup, cooking until water is reduced. Add drained butter beans, continue cooking down until stew thickens. Add corn, stirring constantly as corn will stick. Cook until stew is at desired thickness.

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