1 (3 lb.) broiler-fryer, smoked & skinned
4 bay leaves
6 celery tops with leaves
4 1/2 qts. water
1 1/2 tsp. salt
1 tsp. hot sauce
3 med. onions, chopped
1 (16 oz.) pkg. frozen whole kernel corn
1 (16 oz.) pkg. frozen lima beans
1 (16 oz.) pkg. frozen English peas
1 (28 oz.) can crushed tomatoes, undrained
1 lb. ground beef
1 lb. smoked pork, chopped
1/2 c. Worcestershire sauce
2 tsp. garlic salt
2 tsp. ground allspice
1 to 2 tsp. black pepper
1/2 to 1 tsp. red pepper

Combine first 6 ingredients in a large Dutch oven or stock pot; bring to a boil. Cook, uncovered, 15 minutes. Reduce heat, and simmer, uncovered, 1 hour. Remove chicken from broth, reserving broth in Dutch oven; discard bay leaves and celery tops. Cool chicken; bone and coarsely chop meat. Set aside. Add onion and next 4 ingredients to broth; bring to a boil. Cook 15 minutes. Reduce heat and simmer 1 hour, stirring often.

Cook ground beef in a skillet over medium heat until browned, stirring to crumble. Drain well; add ground beef, chicken, pork, and remaining ingredients to stew. Simmer, uncovered, 2 hours, stirring occasionally. Yield: 4 1/2 quarts.