Ezell's "Two Pound" Stew

I found this beauty while I was flipping through an older cookbook. Enjoy

2 lb. lean ground beef
2 lb. lean pork
2 lb. chicken (medium fryer)
2 lb. diced potatoes
2 lb. sliced carrots
2 (1 lb.) cans LeSueur English peas
2 (1 lb.) cans whole kernel corn
2 (1 lb.) cans cream style corn
2 (1 lb.) cans butter beans
2 (1 lb.) cans stewed tomatoes
2 (1 lb.) cans tomato sauce
2 (1 lb.) cans sliced okra
2 lb. diced onion
2 cloves garlic, minced
2 Tbsp. black pepper
2 oz. salt
2 oz. Worcestershire sauce
2 oz. soy sauce
2 c. brown sugar

Brown ground beef and drain. Simmer pork and chicken in water until tender then debone and dice. Cook pork and chicken together; save broth for stew. In a large, "I mean large," canner or boiler, place all meats and broth. Add other ingredients and simmer until potatoes and carrots are tender. Add more salt to taste. "If you like it hot," add Tabasco sauce, ground red pepper and/or mustard. (Stir frequently.) Makes about 4 gallons.

If you want less, make it Ezell's "One Pound Stew."

Hint: More meat is better!

Marvin F. Ezell (Eufala), Phenix City Council

Calling All Cooks Two, page 430

I can't ever imagine a situation where I would need four gallons of soup where most of the ingredients are in cans. But, if you ever find yourself in this situation, here ya go. Personally, I never went to a family reunion that required more than finger sandwich trays, Chex mix, and a heaping plateful of homicidal thoughts.

I'll be posting more of these beauties. There are too many to count, really. There is something about a mayonnaise cornbread in here, too. I gotta find it. You guys are seriously going to puke. Good times, good times.