1 hen, 5 to 6 lbs. (save 2 qts. stock)
3 qts. tomatoes
1 qt. chopped onion
2 pkgs. frozen tiny Lima beans
2 cans cream-style corn
1 qt. potatoes, cooked separately & creamed with 1 stick butter
Salt to taste
1/2 bottle Worcestershire sauce
1 tbsp. crushed red pepper

Cook hen until tender. Remove from broth, skin, debone, and cut up. Put prepared chicken back into 2 quarts of broth. Add tomatoes and onions, bring to boil and simmer for 1 1/2 hours. Add Lima beans and cook 1 hour. Add cream style corn and simmer for 2 hours, stirring frequently to prevent sticking.

The last half hour, add salt, Worcestershire sauce, red pepper. (I like to add a couple of tablespoons of cider vinegar and a little black pepper also.) Stir in potatoes creamed with butter. Stew is ready to serve.