1 hen, boiled and taken off bones; reserve broth

3-4 pounds beef boiled and then torn apart, reserve broth

In a heavy large pot, put in broth from chicken and beef. Add about 5 pounds potatoes which have been cubed and 1 pint or can of butterbeans. Cook until potatoes are done. Add salt, pepper, pinch of sugar to taste, and 1 stick of butter or margarine. Add 1 & 1/2 quarts of tomatoes. Let all this cook together a while. Keep stirring as it has a tendency to stick to pot. Add 1 can cream style corn. Cook until slightly thick.

This makes a big pot of stew but it can be frozen. Sure comes in good after a long day shopping or working.

Note: Sometimes I use tomato juice. You may prefer more tomatoes. I usually go by the color of the stew. If too light, add more.

Recipe by Joyce Pulley

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