Jan 3, 2009

Camp Stew

 
 
Ingredients:
2 (15 ounce) cans Cream Corn
2 (15 ounce) cans Lima Bean (drained)
2 (18 ounce) cans Diced Tomatoes (I used 28 oz. instead of 2 cans)
1 (10 ounce) can BBQ Chicken
1 (10 ounce) can BBQ Pork
1 (10 ounce) can BBQ Beef
1 Tablespoon Hot Sauce

**This year I cannot find the BBQ Chicken so I doubled the BBQ Pork . Or you can use leftover pulled pork BBQ.


Directions:
Put all ingredients in the slow cooker. Cook until hot.


Serve with toast frecnh bread.



This recipe is from Amy Coyle. Thank you for sharing your great recipe.

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