Servings: 1 gallon

Sauce: subheading: Sauce:
½ stick butter (melt in a saucepan) ½ stick butter (melt in a saucepan)
1 ¾ c ketchup 1 ¾ c ketchup
¼ c yellow mustard ¼ c yellow mustard
¼ c white vinegar ¼ c white vinegar
½ Tb chopped garlic ½ Tb chopped garlic
1 tsp coarse ground black pepper 1 tsp coarse ground black pepper
½ tsp crushed red pepper ½ tsp crushed red pepper
½ oz. liquid smoke ½ oz. liquid smoke
1 oz. Worchestershire sauce 1 oz. Worchestershire sauce
1 oz. Tabasco 1 oz. Tabasco
½ Tb fresh lemon juice ½ Tb fresh lemon juice
¼ c dark brown sugar (optional) ¼ c dark brown sugar (optional)
 
Stew: subheading: Stew:
½ stick butter (melt in a 2 gallon pot) ½ stick butter (melt in a 2 gallon pot)
3 c small diced potatoes or more 3 c small diced potatoes or more
1 c small diced onion 1 c small diced onion
2 cans (14 ½ oz each) chicken broth 2 cans (14 ½ oz each) chicken broth
1 lb baked chicken (white and dark) 1 lb baked chicken (white and dark)
10 oz. smoked pork (optional) 10 oz. smoked pork (optional)
1 (8.5 oz) can early peas 1 (8.5 oz) can early peas
2 cans (14.5 oz each) stewed tomatoes - chop tomatoes and add liquid to the stew pot 2 cans (14.5 oz each) stewed tomatoes - chop tomatoes and add liquid to the stew pot
1 (16 oz) can baby lima beans 1 (16 oz) can baby lima beans
¼ c liquid smoke ¼ c liquid smoke
1 (14.5 oz) frozen corn 1 (14.5 oz) frozen corn
Prepared sauce Prepared sauce

Sauce: subheading: Sauce:
Melt butter in 2 qt. sauce pan.
Add ketchup, mustard, and white vinegar, and blend till smooth.
Then add spices and sauces and blend till smooth.
Then add optional dark brown sugar.
Increase heat to simmer - DO NOT BOIL - and stir constantly for 10 minutes to reduce.
Makes approx. 3.5 cups of sauce to be added later.
Stew: subheading: Stew:
Melt butter in 2 gallon pot.
Add potatoes and onion and saute.
Add chicken, broth, and pork, and bring to a rolling boil. Stir until potatoes are near done.
Add canned veggies, liquid smoke, and sauce, and slow simmer for 2 hours.