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 gallon Whole tomatoes plus 2 reg cans tomatoes
5 lb Onions; or 6 lbs
1 Gallon Whole corn plus 2 reg cans corn
64 oz Ketchup
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, shred very fine. Remove all fat, bone and skin. Mix all shredded meat together. When potatoes, tomatoes and onion are done. Alternate stew and meat into a large container to mix.

Add Ketchup 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)