Camp Stew by Elvira's Kitchen

5 lbs. Chicken

4 lbs. Pork

3 lbs. Beef

2 cans No. 2 tomato juice

2 cans No. 1 cream style corn

2 cans No. 2 tiny English peas

4 bottles 14 oz tomato catsup

2 small bottles Lea & Perrins Worcestershire sauce

8 medium onions

4 large Irish potatoes

1 lemon

2 bay leaves

1/2 tsp. Red hot sauce

1/2 tsp. Red pepper

1 tsp. Black pepper

1 tsp. Chili powder

Cook meats together in pressure cooker until thoroughly done. Pressure 20 lbs for 1 1/2 hours. Pour off meat stock. Cut meat in small pieces or tear up. Remove bones. Return meat to pressure cooker and mix all other ingredients. Simmer for 2 hours, stirring frequently.

***This recipe is for a large gathering. Adjust ingredients according to how many you're cooking for.***