Broil, turning as needed, until meat is of desired doneness. Heat remaining tomato mixture. Serve over meat and vegetables. Brunswick stew _6 servings, 1½ cups each_ Chicken, whole or cut-up 3 pounds Salt 1½ teaspoons Water 3 cups Potatoes, diced 1 cup Frozen lima beans 1¾ cups Tomatoes 16-ounce can Onions, chopped ⅔ cup Corn, frozen 1¾ cups Salt ½ teaspoon Pepper ⅛ teaspoon Poultry seasoning ⅛ teaspoon Water ¼ cup Flour 2 tablespoons Simmer chicken in salted water until tender. Drain, save broth. Separate the meat from the skin and bones and cut meat into pieces as desired. Skim fat from broth. The fat can be skimmed more easily if the broth is chilled enough to solidify the fat. Add potatoes to broth and simmer 5 minutes. Add lima beans, tomatoes, and onions. Simmer 7 minutes. Add chicken, corn, and seasonings. Cook 3 minutes longer. Mix ¼ cup water with flour until smooth. Add to stew and heat just long enough to thicken, stirring as needed. Eggs benedict _6 servings_ Canadian bacon 6 slices, about 2 ounces each Oil or fat, melted 1 tablespoon English muffins, cut in half 3 Butter or margarine 1 tablespoon Eggs 6 Salt ½ teaspoon Boiling water 4 cups or more Mock hollandaise sauce (p. 18) 1 recipe Fry bacon in fat in frypan. Keep warm. Spread English muffin halves with butter or margarine. Toast under broiler. Break eggs into saucer, one at a time. Slip each egg gently into boiling salted water. Water should cover eggs. Reheat to simmering. Simmer, covered, until eggs are of desired doneness, about 3 minutes for medium. Top each muffin half with slice of bacon; then with poached egg. Serve with mock hollandaise sauce over top of egg. Beef stew _6 servings, 1½ cups each_