Ingredients:
1 whole broiler-fryer chickens, cut up
1 onions, quartered
2 celery ribs, diced
1 teaspoon salt
1/4 teaspoon pepper
16 1/2 ounces white shoepeg corn
10 ounces frozen butter beans
1 lb canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2 -3 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 -3 tablespoons butter
1/4 teaspoon dried marjoram
Directions:
Place chicken in Dutch oven or other heavy stock pot.
Add enough water to cover well.
Add onion, celery, salt and pepper.
Boil until chicken comes off the bone easily.
Remove chicken to cool.
To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
Cook 2 hours or until tender.
Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
Heat through and serve.
Servings: 6-8
Time preparation: 30 min.
Time total: 150 min.