Anonymous Tue May 23 19:41:19 2006

7 pounds chicken

112 ounces canned whole tomatoes

45 ounces canned baby lima beans

6 cups frozen baby lima beans

6 medium potatoes

2 large yellow onions

60 ounces canned cream corn

2 cups sugar

3 tablespoon salt

1 tablespoon black pepper

1 stick butter or margarine

1-1/2 ounces Texas Pete hot sauce

Wash and cut chicken, if necessary. Place chicken in a large pot, barely cover with water,

and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Remove

chicken from pot and set aside to cool, reserving stock. Open cans of whole tomatoes and

place in a second large pot. Crush tomatoes with your hands. Open cans of baby lima

beans and add liquid to the tomatoes. Put the canned baby limas into a mixing bowl and

mash. Set mashed limas aside. Add six cups chicken stock to the tomatoes. Bring mixture

to a boil, reduce heat to medium, and cook for about 40 minutes, or until liquid is reduced

by about a third. Stir frequently. While the liquid is cooking down, bone the chicken and

shred chicken meat. Peel and finely dice the potatoes and onions. When tomato liquid is

sufficiently reduced, add chicken, mashed limas, frozen baby limas, potatoes, and onions.

Simmer mixture over low heat for about 3 1/2 hours, stirring frequently. Add cream style

corn, sugar, salt, pepper,

butter or margarine, and Texas Pete. Continue cooking over low heat for an additional hour,

stirring almost constantly until done.