Instructions: * Note 1: Home frozen corn is best, but commercially frozen or canned white shoepeg corn can be used.

* Note 2: If using store-bought canned tomatoes, be sure to cut out and discard tough yellow cores.

Place hens in a large stock pot. Cover with cold water and bring to a slow boil. Boil 1 hour. Add rabbit (and more water if necessary), cover and boil slowly 1 hour longer. Measure and reserve 2 quarts stock. When hens and rabbit are cool enough to handle, skin, bone and cut meat into small pieces.

Return meat to pot with reserved stock, onions, potatoes, beans, corn, tomatoes and butter. Cover and cook over low heat, stirring from time to time, until thickened, about 6 hours. Season with chili sauce, Worcestershire, hot pepper sauce, salt and pepper.

This recipe yields 20 hearty servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.