1 lg. stewing hen
1 1/4 lb. ground beef
1 lb. sausage
2 cans whole kernel corn
2 cans tomatoes
5 med. onion
6 med. potatoes
18 oz. can tomato sauce
1 sm. can tomato paste
1 c. ketchup
Hot sauce or 1 tsp. cayenne pepper
Salt and pepper to taste

Stew chicken. Remove meat from bones. If desired, chill broth to remove fat. Brown ground beef and sausage; drain. Add browned meat to reheated broth. Grind to chop tomatoes, onions, potatoes, and chicken in grinder or food processor. Put some broth in processor first to keep ingredients moist.

After grinding, add to broth mixture. Add tomato sauce, paste, and ketchup. The sausage helps season the stew but if you like add some hot sauce or red pepper. Add salt and pepper to taste. Cook on low heat 3-4 hours, stirring occasionally. Stew will thicken. This is great in winter and perfect for freezing! Makes 6 quarts.