Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 Gail
Shipp, Columbia Md.
Submitted By DALE SHIPP On 03-11-95

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