Yield: 3 gallons
| Measure | Ingredient |
|---|---|
| 1 \N | Pork Loin Roast; 5 lb.. |
| 2 \N | Broiler/Fryer; 3 lb each |
| 3 quarts | Water |
| 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 |
| 1 cup | Margarine |
| 1 tablespoon | Salt |
| 1 teaspoon | Pepper |
| 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