*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Stews                            Beef
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Ready to Cook BroilerChicken
    2       lb           Beef Shank Cross-cuts
   12       c            Water
    1       tb           Salt
      1/4   ts           Pepper
    6       ea           Slices Bacon
   56       oz           (2 cns) Tomatoes
    1       c            Cubed Peeled Potatoes
    2       c            Coarsely Chopped Carrots
    1       c            Chopped Onion
    1       c            Chopped Celery
    1       c            Chopped Green Pepper
    2       tb           Packed Dark Brown Sugar
      1/4   ts           Crushed Dried Red Pepper
    4       ea           Whole Cloves
    1       ea           Clove Garlic, Minced
    1       ea           Bay Leaf
    4       ea           Ears Of Fresh Corn
   32       oz           (2 cns) Butter Beans
   10       oz           Frozen Cut Okra
      2/3   c            Unbleached All-purpose Flour
   In 10-quart Dutch oven or stock pot combine chicken,
   beef cross cuts, water, salt and pepper.  Cover; cook
   til meat is tender, about 1 hour. Remove chicken and
   beef from broth, reserving broth.  Remove chicken and
   beef from bones; discard skin and bones.  Cube beef
   and chicken. Set aside.  Cook bacon til crisp; drain,
   reserving drippings.  Cruble bacon, set aside.  To
   reserved broth in Dutch oven, add cubed beef,
   undrained tomatoes, potatoes, carrots, onion, celery,
   green pepper, sugar, red pepper, cloves, garlic,and
   Bay Leaf.  Cover; simmer 1 hour, stirring often.
   Remove cloves and bay leaf.  With knife, make cuts
   down center of each row of corn kernels and scrape off
   of cobs.  Add corn, cubed chicken, undrained beans,
   and okra to Dutch oven; simmer 20 minutes.  Blend
   flour and reserved bacon drippings; stir into stew.
   Cook until stew thickens. Salt to taste.  Garnish with
   parsley and serve hot with baking powder biscuits for
   a great meal.
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