Yield: 3 gallons
|1 \N||Pork Loin Roast; 5 lb..|
|2 \N||Broiler/Fryer; 3 lb each|
|3 pounds||Onions; ground or chopped|
|4½ pounds||Potatoes; peeled, ground or coarsely shredded|
|1 \N||28 ounce can of Tomatoes undrained, mashed|
|2 \N||Bottles Catsup, 14 oz each|
|1 \N||Bottle Mustard/mayonnaise sauce 10 oz|
|1 \N||Bottle Worcestershire 5 oz|
|2 \N||Lemons; just the juice|
|2 \N||Cans Cream Style Corn; 17 oz each|
|1 \N||Can whole-Kernel Corn drained|
|1 \N||Package frozen lima beans thawed and drained|
Combine Pork, chicken and water in a large Dutch oven; bring to a boil. Cover reduce heat, and simmer 2 hours. Remove meat from broth reserving broth. Skin, bone and shred meat; cover and chill. Cover and chill broth 8 hours or overnight, remove solidified fat.
Heat broth; add onions and next 9 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 2 hours, stirring often. Add reserved meat, cream-style corn and, whole kernel corn, and lima beans. Bring to a boil. Reduce heat and simmer, uncovered 2 hours or until desired consistency, stirring often. Add additional water for a thinner consistency.
: Thanks to James F. Ragland from Montgomery, Alabama..
Typed by Mike and Karen Stock ⅛/95 Submitted By MIKE STOCK On 01-18-95