1 hen (6 pounds) chicken
1 Boston Butt (6 pounds) lean pork
1 roast (6 pounds) beef chuck
15 cups (120 ounces) canned tomatoes
1 cup (8 ounces) tomato paste
4 cups (32 ounces) cream style corn
2 cups (16 ounces) whole kernel corn
4 cups (2) large onions, diced
1 ounce Worcestershire sauce
1 Tbsp. (1/2 ounce) butter
8 Tbsp. (4 ounces) salt
4 Tbsp. (1 ounce) black pepper
4 Tbsp. (2 ounces) vinegar or lemon juice

Place meat in a large kettle, add a small amount of water and cook until meat comes off the bone easily. Remove meat and debone. Strain broth through a cloth and return it to the kettle. Grind meat through a 1/4-inch plate or chop into small pieces by hand. Add meat, tomatoes, corn and other ingredients.

Cook on low heat for 45 minutes, stirring frequently to prevent sticking. Cool, then package in freezer containers and freeze. To retain a comparable flavor, do not reduce this recipe by more than one half.