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Brunswick Stew

1 Whole chicken, cut up
1 Onion, quartered
2 Ribs of celery, diced
1 ts Salt
1/8 ts White pepper
1/4 ts Black pepper
10 oz Frozen small limabeans
16 oz Frozen white shoepeg corn
1 lb Canned tomatoes
3 sm Potatoes, cubed
1/3 c Ketchup
2 tb Vinegar
1 tb Brown sugar
1 ts Worcestershire
1/2 ts Tobasco
1/4 ts Marjoram (dried)

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, and Majoram.

Serves 6 - 8

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