Anonymous Tue May 23 19:34:56 2006

1 whole chicken -- cut up

1 onion -- quartered

2 ribs celery -- diced

1 teaspoon salt

1/8 teaspoon white pepper

1/4 teaspoon black pepper

10 ounces frozen small lima beans

16 ounces frozen white shoepeg corn

1 pound canned tomatoes

3 small potatoes -- cubed

1/3 cup ketchup

2 tablespoon vinegar

1 tablespoon brown sugar

1 teaspoon Worcestershire

1/2 teaspoon Tabasco

1/4 teaspoon 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, butter beans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender.

Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco,

and Marjoram. Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup

of chicken broth after first or second serving. From Virginia Hospitality 15th edition, 1990.

Typed by Dale and Gail Shipp, Columbia Md.