BRUNSWICK STEW

Ingredients

1 large onion, chopped
3 large potatoes, peeled and cubed
1 (2- to 3-pound) pork roast, slow-cooked until tender and chopped
1 (3- to 3 1/2-pound) chicken, cut up, cooked and chopped, broth reserved
2 pounds ground beef, browned and drained
2 quarts home-canned tomatoes or 2 (28-ounce) cans diced or pureed tomatoes, undrained
Juice only from 1 quart pepper sauce
1 quart ( or 2 [16-ounce] bags) frozen corn, cooked and drained
1 quart (or 2 [16-ounce] bags) frozen frozen peas, cooked and drained
2 sticks margarine
1 (24-ounce) bottle ketchup
Salt to taste
1 (16-ounce) package macaroni, cooked and drained

Preparation

In a saucepan, cook onion and potatoes in water to cover until tender, about 15 minute. Drain. In a large dutch oven, combine with cooked meats, reserved chicken broth, and all remaining ingredients except macaroni. Bring to a boil; cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in cooked macaroni and heat through. Freeze in meal-sized portions; thaw and heat to serve. Makes 14-16 servings.