2 qt. diced potatoes
4 large onions, chopped
6-7 lb. pork roast, cooked and finely chopped
1 fryer, cooked, deboned and finely chopped
2 lb. ground beef, browned and drained
1 (28 oz.) can tomatoes, undrained and finely chopped
5 (16 oz.) cans whole kernel corn, drained
5 (16 oz.) cans cream style corn
2 (16 oz.) cans English peas, drained
1/2 c. brown sugar
1/2 c. Worcestershire sauce
3 qt. (96 oz.) ketchup
hot sauce to taste

Boil potatoes in water until tender; drain and set aside. Cook onions in the microwave on high for about 2 minutes, until tender. In a large heavy cooker, combine potatoes and onions with all remaining ingredients, stirring to blend well. Bring to a boil, stirring often. Cover, reduce heat and simmer 20-30 minutes, stirring often.

Yield: about 12 quarts.

(Note: Freezes well. Divide into meal-size portions and freeze to serve as needed.)