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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
CAMP STEW

2 (10-ounce) cans chicken
2 (10-ounce) cans barbecue pork
1 (16-ounce) can creamed corn
1 (16-ounce) can whole kernel corn
1 (28-ounce) can stewed tomatoes
1 onion, chopped
Juice of 6 medium lemons
1 cup ketchup
1/4 cup Worcestershire sauce

Stir all ingredients together in a slow cooker. Cook for 4 to 6 hours.





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