Try this dish if you have a freezer full of rabbits and plenty of folks to feed. This recipe makes 50 quarts, but you can divide it to suit your needs.
10 lbs. of stew beef
6 gallons cream corn
6 gallons tomatoes (stewed, diced or whole as you prefer)
two 16 oz. cans tomato paste
1 qt. ketchup
6 lbs. yellow onions, chopped into quarters
2 lbs. margarine
salt and red pepper (to taste)
Boil rabbits and stew beef together in a large pot. Debone rabbits and set aside with beef. Combine all the other ingredients in a large pot, add meat and bring to a slow boil. Boil slowly for an hour to an hour and a half, stirring often to keep corn from sticking to the pot. Remember when you get to the bottom of the pot that shot has likely settled there.