1/2 lb. fat back
4 lb. boneless stew beef
4 1/2 lb. bone in stew beef
2 cabbage, shredded
4 med. onions (1 lb.)
2 cans tomato soup (26 oz.)
3 cans tomato sauce (38 oz.)
1 gallon shoe peg corn
2 c. sugar
1/2 c. pepper
1 pod hot pepper
8 fryer chickens (23 lb.)
1 gallon canned butter beans
10 pkgs. frozen butter beans (5 qt.)
12-15 lb. potatoes
8 qt. frozen tomatoes
2 cans tomato paste (18 oz.)
5 qt. frozen corn
1/2 c. lite salt
1 stick butter

Cook fat back in frying pan and add to water in pot (about 2 gallons). I cook chickens and stew beef in large pressure cooker separately and remove bones and add to pot. Add pepper pod, and butter beans and cook about 30 minutes, stirring constantly. Add cabbage, then potatoes, onions, and tomatoes, tomato sauce, and cook until looks like stew, about 2 hours. Add corn and seasoning and cook another 30 minutes.

We usually get pot going by 8:30 and have it done by 11:45 in time for lunch. Only add boiling water to pot when liquid is needed or it will make vegetables tough and be very careful after adding tomatoes to stir almost constantly or it will stick.

For freezing, makes 40 quarts or will serve about 80-100 depending on other items served.