30 chicken fryers
chicken broth
70 lb. Red potatoes
5 gal white cream style corn
5-6 gal crushed tomatoes
7 lb. onions
5 lb. elbow macaroni
salt and pepper

Cook and debone chicken, saving broth. Add cut potatoes and onions to broth and chicken in black pot. Constantly stirring the pot to make sure it doesn't stick. when potatoes are done add corn and tomatoes. Keep stirring give stew time to thicken up. Add salt and pepper to taste and macaroni. Pour up immediately.