1 lg. onion, chopped
2 tbsp. butter, butter or bacon drippings
4 med. potatoes, pared and cubed
1 (10 1/2 oz.) can barbecued chicken
1 (10 oz.) can barbecued pork
1 (10 oz.) can barbecued beef
1 (16 oz.) can cream style corn
1 (16 oz.) can tomatoes, undrained
2 tbsp. Worcestershire sauce
1/4 c. soy sauce
1 tsp. hot sauce
1 tsp. black pepper

Saute onion in butter until tender. Add remaining ingredients. Bring to a boil. Turn heat down and simmer for 25 to 30 minutes or until potatoes are tender. Yields about 2 quarts. Freeze leftovers, good reheated. Potatoes need not be pared before cubing.