---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
       Title: Camp Stew
  Categories: Main dish, Beef, Pork, Poultry, Vegetables
       Yield: 25 Servings
   5 1/2 lb Beef roast
   5 1/2 lb Pork roast
       4    Or 5 chickens; 2-1/2 to 3
            -lbs each
      20 lb Potatoes
       1 ga Whole tomatoes plus 2 reg
            -cans tomatoes
       5 lb Onions; or 6 lbs
       1 ga Whole corn plus 2 reg cans
      64 oz Ketsup
       2    Bottles cocktail sauce
            Salt and pepper to taste
      Boil beef and pork roast.  Remove excess fat from
   chickens and boil these. (leave skin on.)  While meat
   is boiling, cut 20 lbs potatoes into 1/2 -3/4-inch
   squares. Cut tomatoes into 1/8’s (or dice as you
   like.) Cut onions into med size squares.  (dice.)
     Put potatoes, onions, tomatoes plus most of the
   tomato juice into boiler to cook.  Don Not Add Corn.
   While this is cooking, tear meat up, shread very fine.
   Remove all fat, bone and skin. Mix all shreaded meat
   together. When potatoes, tomatoes and onion are done.
   Alternate stew and meat into a large container to mix.
   Add Ketsup and cocktail sauce. Mix or stir well. If
   additional juice is needed, use broth from meats. When
   mixed put in boilers, add corn and simmer till corn is
   done. Beware that stew will stick and scorch easy at
   this point.
     When corn is done, camp stew is done.  (Freezes well)