In a 2 1/2 quart saucepan, over low heat, melt 1/4 pound of butter. After the butter has melted add the following ingredients: 1/2 c. French's yellow mustard 1/2 c. Heinz white vinegar

With a wire whisk blend the above ingredients until smooth and well blended. Add: 2 tsp. coarse grind black pepper 1 tsp. crushed red pepper 1 oz. liquid smoke 2 oz. Worcestershire sauce 2 oz. Crystal Hot Sauce 1 tbsp. fresh lemon juice

Blend above ingredients until smooth. Add 1/2 cup dark brown sugar. While stirring constantly, increase the heat until sauce comes to a simmer (DO NOT BOIL) for approximately 10 minutes. Remove sauce from the stove and let stand until ready to use. Approximately 7 cups.

NOW THE STEW:

In a 2 gallon pot, over low heat, melt 1/4 pound butter. After the butter has melted, add the following ingredients: 1 c. sm. diced onions 2 each (14 1/2 oz.) cans chicken broth 1 lb. baked chicken, white & dark 8 to 10 oz. smoked pork (get from your local BBQ restaurant chopped)

Bring all ingredients to a rolling boil, stirring until potatoes are near done. Add: 2 each (14 1/2 oz.) cans stewed tomatoes 1 (16 oz.) can baby Lima beans 1/4 c. liquid smoke 1 (14 oz.) can white creamed corn 1 3/4 c. ABOVE SAUCE

Bring stew to a slow simmer while stirring occasionally to ensure stew will not stick to pot. Stew should continue to slow simmer for approximately 2 additional hours. You must be careful to keep watch over the stew to ensure that it does not burn.

The sauce can also be used to enhance the flavor of any meats you may wish to serve with this meal.

It is recommended to use Crystal Hot Sauce and not Tabasco, for Tabasco will alter the flavor of the sauce and affect the taste of the stew. If Crystal not available, use the Tabasco, but cut amount in half. Yields: approximately 1 gallon.