Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pork loin, 2-2 1/2 lbs |
| 1 \N | Frying chicken, 2-2 1/2 lbs |
| 12 cups | Water (up to 14) |
| 4 pounds | Ground beef |
| 6 cups | Whole kernel corn, frozen |
| 5 cups | Purple hull peas, frozen |
| 5 cups | Lima beans, frozen |
| 3 cups | Cabbage, chopped |
| 2 mediums | Potatoes, peeled, cubed |
| 2 mediums | Onions, chopped |
| 1 can | (46 oz) tomato juice |
| 1 can | (16 oz) whole tomatoes, undrained, chopped |
| 2 cups | Okra, frozen, cut up |
| 1 pounds | Carrots, diced |
| 1 \N | Green pepper, chopped |
| ¾ cup | Celery, chopped |
| ¼ cup | Fresh parsley, chopped |
| 1 tablespoon | Crushed red pepper (up to 2) |
| 1 tablespoon | Salt |
| 1 tablespoon | Celery salt |
| 1½ teaspoon | Pepper |
Combine pork, chicken, and 12 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat, reserving broth. Remove bone, and shred pork. Skin, bone, and shred chicken. Return meat to broth. Brown ground beef in a large skillet, stirring to crumble; drain. Add ground beef and remaining ingredients to broth. Return to a boil. Reduce heat, and simmer, uncovered, 2 hours; stir often. Add water for a thinner consistency, if desired. Yield: 2-½ gallons
Source: Southern Living 1987 Annual Recipes; Harry M.Young, Jr, Herndon, Kentucky
Recipe by: Harry M.Young, Jr. Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@... on Apr 17, 1997