2 hens
5 lb. stew beef
1/2 gal. onions
1 lb. butter
1/2 gal. mashed potatoes
6 cans creamed style corn (1 lb. can)
6 cans tomatoes (1 lb. can)
6 cans tomato soup (10 3/4 oz. can)
6 cans small lima beans (1 lb. can)
1/2 c. sugar
1/2 c. vinegar
1/2 c. Worcestershire sauce
Dash of Tabasco sauce
Salt and pepper to taste

Cook hens, stew beef and onions together until tender, take out bones, mix chicken and beef. Add all together except potatoes and corn. Cook thoroughly. Then add corn and potatoes and cook 30 minutes longer, stirring constantly. Makes 5 gallons which may be stored in the refrigerator for 4 days or frozen.