Baloney Stew

My grandfather, Roger Lawson, loved to cook. Some of my earliest memories are of going to my grandparents' house to have pancake breakfasts or frog leg dinners. Although no one could duplicate Roger's culinary skills, he often shared his recipes. And sometimes my father would try his hand at them himself. To keep this classic alive, Dad submitted for the "Men Only" section of the cookbook of the First United Methodist Church of Hawkinsville, Georgia (1992 edition). It's the perfect dinner for tonight.

Baloney Stew
3 lb. bologna
2 med. onions
1 med. bell pepper
1 can LeSuer peas
Tabasco sauce
6 carrots
1 large can Niblets corn
2 med. cans stewed tomatoes
2 large Idaho potatoes
Worcestershire sauce
1/2 stalk celery

Dice bologna into 1/2" blocks; symmetry is important and attention to this detail will enrich the flavor of the stew. Place bologna blocks into a large pan, cover with non-flouridated spring water and soak at low heat. Meanwhile, slice cut carrots into little round pieces about 3/8" thick; cut celery into little pieces (size not important); and reduce potatoes to bite-sized chunks. Stir carrots, celery and potatoes into pot with meat. Cut onions (peel if desired) and place in pot. Cut bell pepper into 9 pieces and place on top of onions. Add corn, tomatoes and peas. If you have any okra, put that in too. Fill pot with water; add some Wooster sauce and shake the bottle of Tabasco 2 or 3 times inside the pot. Add salt and pepper to taste. Cook for a while, stirring infrequently. Stew is done when it feels right. Serves 22 ladies, 8 men or a dozen small boys. Note: If stew is too thin, throw in a couple of handfuls of Cheerios and some grits. Cheerios will thicken it up faster, but grits give it more body.