1 lg. hen, 5 or 6 lb.
2 or 3 lg. potatoes
2 or 3 lg. onions
2 cans shoe peg corn
2 cans tomatoes
2 c. cooked rice
1 stick butter
Salt and pepper to taste

Cook hen until done. Cool and debone and cut in small pieces. Put chicken back into stock. Add potatoes and onions cut in small pieces. Let cook awhile. Add tomatoes, corn, rice, butter, salt and pepper. Let cook 3 or 4 hours on very low heat until thick. Serve with French bread and green salad.