3-4 squirrels, cleaned and cut up
4 slices bacon, cut up
2 pkgs. frozen large lima beans
4 c. corn kernels
2 lbs. tomatoes, skinned and chopped
2 tsp. salt
1/4 tsp. pepper
6 onions, chopped
4 slices bacon, fried
2 pkgs. frozen okra
2 potatoes, diced
1 c. vinegar
1/2 c. sugar
Tabasco sauce

Cover squirrel pieces with water. Add onions and bacon. Bring to a boil and simmer until tender. Remove meat from broth and bone. Set aside.

To broth add vegetables and simmer until cooked (do not overcook). Add vinegar and seasonings and crisp bacon and pieces of meat. Chicken or rabbit may be substituted if squirrel is not available. Serve with French bread. Serves 12.