1 (2 1/2 lb.) broiler-fryer chicken
1 (1 1/2 to 2 lb.) boneless chuck roast
1 (2 1/2 to 3 lb.) boneless pork roast
2 qt. water
3 lg. onions, quartered
1 (46 oz.) can tomato juice
4 (17 oz.) cans creamed-style corn
2 (10 oz.) pkg. frozen baby lima beans
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1 1/2 tbsp. poultry seasoning
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. red pepper
1/2 tsp. liquid smoke

Combine meats and water in a large Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 2 hours or until meat is tender. Remove meat from broth. Save broth. Cool meat, skin, bone and coarsely chop meat.

Refrigerate meat and broth in separate containers 8 hours. Remove fat layer from broth. Position knife blade in bowl of food processor. Add a small amount of meat and onion. Chop finely. Repeat with remaining meat and onion.

Combine broth, meat mixture, tomato juice, and remaining ingredients in large Dutch oven. Bring to a boil, reduce heat, simmer uncovered 2 hours, stirring often. Yield: 6 1/2 quarts.