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Country Kitchen
September 1, 2011 Previous Recipe | Next Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
CAMP STEW

1 whole smoked Boston butt (about 5 pounds pre-cooked weight)
1 large smoked chicken (4 ½ to 4 pounds pre-cooked weight)
2 pounds sautéed onions
4 (14-ounce) cans cream-style corn
2 (16-ounce) bottles ketchup
½ pound (2 sticks) butter
2 (14-ounce) cans butterbeans
5 pounds diced potatoes
2 gallons crushed tomatoes
2 (14-ounce) cans diced tomatoes
2 teaspoons Tabasco sauce
½ (large) bottle of Worcestershire sauce
2 teaspoons salt
6 tablespoons prepared mustard

Pull the smoked pork and chicken from the bones and divide evenly between 2 large stockpots. Divide remaining ingredients between stockpots and simmer until potatoes are done. Makes about 5 gallons.





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