5 lb. hen
4 lbs. potatoes
3 lbs. onions
5 lg. cans tomatoes
3 lg. cans cream corn
2 lg. cans green butter beans
2 lg. cans (or frozen) cut okra
1 lb. butter
1 bottle catsup
Salt and red pepper
Lemon juice

Boil chicken until falling off bones. Keep all stock. Remove chicken from broth and allow to cool. Add diced potatoes to hot broth and cook until potatoes are well done. Remove potatoes from broth and mash to potato meal. (This step can be eliminated if potatoes are diced VERY fine before cooking.)

Add potatoes and diced onions back to broth, adding water as necessary. Remove all bones from chicken and chop into small pieces. Add vegetables and chicken to stew. Do not add okra until about 30 minutes before stew is done--when it has been cooking for about 3 hours, after chicken has been added.

It's best to cook okra separately, then add it before serving, as okra sticks. Season to taste, adding catsup, red pepper, salt, juice of two lemons and butter.

NOTE: This is a very old recipe and can be adjusted for modern taste--such as cutting down on the butter!