2 pork chops
2 whole chicken breasts
1 lb. round steak, cut into bite size pieces
1 1/2 qt. water
1 (8 oz.) can tomato sauce
2 tsp. hot pepper sauce
1/2 c. vinegar
1/4 c. sugar
2 c. chopped onion
4 to 5 garlic cloves, minced
2 (16 oz. each) cans tomatoes with liquid
2 (16 oz. each) cans cream-style corn
2 cans whole kernel corn, drained
1 c. toasted bread crumbs
Salt and pepper to taste

In Dutch oven or soup kettle place pork chops, chicken and steak, cover with water and cook until tender - 1 1/2 hours. Strain stock into another large kettle. Refrigerate overnight. Remove bones from meat. Dice and place in bowl. Refrigerate overnight. Next day skim off fat from stock, add tomato sauce, hot pepper sauce, vinegar, sugar, onion, garlic and tomatoes. Simmer 45 minutes uncovered. Add cream style corn, kernel corn, reserved meat and chicken. Simmer 15 minutes until heated through. Stir in bread crumbs, salt and pepper. Yield 6 qt.