2 (3 lb.) fryers
Salt to taste
Chopped onion to taste
Chopped celery to taste
3 lbs. ground beef
4 c. chopped onion
3 (15 oz.) cans tomatoes
1 (10.75 oz.) can cream of mushroom soup
1 c. barbecue sauce
1/2 c. chili sauce (hot)
1 tsp. pepper
1 tsp. Worcestershire sauce
1 (10.75 oz.) can cream of chicken soup
4 c. chicken broth (as needed)
1 c. catsup
1 tsp. salt (to taste)
1 tsp. ground ginger
1 tsp. Tabasco sauce
2 (15 oz.) cans creamed corn

Combine chicken, salt, onion and celery in large stock pot; cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes or until done. Reserve broth for stew. When chicken is cool, remove skin, debone and cut into bite sized pieces.

In large skillet, brown ground beef. Drain off excess fat, and add onions. Simmer mixture until onions are transparent.

In large stock pot, combine cooked chicken, hamburger mixture and the next 12 ingredients. Cook over low heat for several hours. Best if simmered all day.

During the last hour of cooking, add creamed corn. Yields 8 quarts. Nutritional Information Per Serving (1 cup) : Calories 271, Protein 24 g. Fat 13.6 g. Carbohydrated 13g, Cholesterol 74 mg, Fiber 1.3 g, Sodium 713 mg, Calcium 38 mg, Iron 2.3 mg.