1 stewing hen (5 or 6 lb.)
4 lb. chuck roast
1 1/2 lb. lean pork
1 1/4 cups uncooked rice, long grain
1 can white corn, cream style
3 qts. canned tomatoes
1/2 lb. (2 sticks) butter
black pepper
cayenne pepper
salt, to taste

1. Cook hen, beef and pork until tender. Remove any bones and grind meat on coarse blade of food chopper.

2. Strain broth. Cook rice in strained broth for 30 minutes, stirring constantly.

3. Add corn, tomatoes, and butter and cook for 30 minutes.

4. Add ground meat and seasonings and cook for 20 minutes more. Add water if too thick.

Serves 25-30. Can be frozen.

Makes about 20 pints for freezer.