Brunswick Stew
from Nancy

Ingredients:
1/2 cup butter
3 cups chopped cooked chicken
3 cups chopped potatoes
2 cups chopped smoked pork (1/2 pound)
1 cup chopped onion
4 Cups water
4 Chicken buillion cubes
2 cans stewed tomatoes
1 16 oz can lima beans, drained
1 17 oz can cream style corn
1 8 1/2 oz can English peas, drained
1/4 cup liquid smoke

Directions:
Melt butter in a large dutch oven. Stir in chicken potatoes, smoked pork, and onion. Dissolve buillion cubes in 1 cup of boiling water and add to the pot along with other 3 cups. Bring to a boil: reduce heat, and simmer, uncovered, 20 minutes. Add tomatoes and remaining ingredients; biring mixture to a boil. Reduce heat, and simmer uncovered 2 hours, stirring occasionally. Yield 3 qts.

Barbecue Sauce (For Brunswick Stew)
1/4 cup butter, melted
1 3/4 cup catsup
1/4 cup firmly packed brown sugar
1/4 cup mustard
1/4 cup white vinegar
2 Tbs. Worcestershire sauce
1 to 2 Tbs hot sauce*
1 Tbs liquid smoke
1 1/2 tsp lemon juice
1 1/2 tsp garlic, minced
1 tsp pepper
1/2 tsp crushed red pepper*

*adjust to personal taste

Combine all ingredients in a large saucepan. Cook over low heat 25-30 mins, stirring often. Yield 1 1/2 cups.
Because this recipe has so many ingredients and time involved, I usually double this recipe and put half in the freezer for later use. Then all I have to do is reheat in the microwave. (You will need a bigger stock pot or maybe make one half in the crock pot and one half in a regular stock pot.)