Chicken Camp Stew

(slow fire)

3 hens cooked (reserve stock)
6 fryers cooked (reserve stock)
4 lg bottles of Durkee sauce
7 lemons, sliced or finely chopped
8 cans cream-style corn
8 cans tomatoes
3 lg bottles Worcestershire sauce
1 gallon catsup
1/3 box salt
14 lbs. potatoes, cubed and cooked almost done)

Debone hen and fryers. Remove skin. Using broth as a base, mix all ingredients and cook very slowly, stirring constantly until cooked down. Add pepper or hot sauce to taste. Yield: 25 qts.

This may be cooked in pressure cooker 40 min. at 15 pressure.

Beef or Pork Camp Stew

3 large hens
12 to 15 lb cheap cut beef or pork
15 lb potatoes (cubed and cooked until almost done)
8 lbs. onions, chopped
1 gallon catsup
10-12 lemons (sliced or chopped)
12 cans cream corn
12 cans tomatoes
3 lg bottles Worcestershire sauce
1 pt. mustard
4 tbsp black pepper
4 tbsp red pepper
3 lg. bottles Durkee sauce
Salt to taste

Cook hens (debone) and beef. Use just enough water to cover. Reserve liquid. Remove shin and fat from both. Put through grinder or chop fine. Combine all ingredients using some liquid. Remember stew should be thick. Cook 4 to 6 hours very slowly. Stir.

Can be cooked in pressure 40 min. at 15#. Yield: 20 qts. Serves 80