1 lg. fat fryer or l hen
1 lb. lean beef
1 lb. lean pork
6 cans crushed tomatoes (large)
14 or 16 medium onion, chopped
3 cans lima beans
2 cans corn niblets
1 can cream style corn
1/2 lb. butter
2 Idahoan mashed potatoes to thicken (8 oz.pkgs)
Salt and pepper to taste
Tabasco sauce to taste

Cool all three meats in large kettle with water to cover. Be sure all meat is real tender. Take chicken off bones and discard skin. Cut up into small pieces. Place meats, tomatoes and onions back into broth. Cook until the onions are transparent. Add the lima beans, bring back to boil, cook about 15 minutes. Add the corn and stir often to keep it from sticking. Cook for another 10 minutes. Cut down heat. Add the butter, salt pepper and Tabasco sauce. Then gradually add the potatoes, stirring all the time to keep lumps from forming and the stew from sticking. This makes several quarts of stew and it keeps well frozen.