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CHICKEN PERLUE STEW 
1 hen
1/2 lb. butter
2 cans cream style corn
3 cans tomato juice
1 lb. onions
1 1/2 lb. Irish potatoes
1 c. uncooked rice
Catsup, salt, pepper & red pepper

Boil hen until tender. Remove from bone and chop. Chop potatoes and onions. Cook potatoes, onions and rice in chicken broth about 20 minutes. Add corn, tomato juice, butter and seasoning and cook about 30 minutes. Serve hot. May be frozen.
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