In a large, heavy pot, fry the bacon over moderately high heat until crisp, then drain on paper towels, crumble and set aside.

Add the chicken pieces to the pot in batches, brown on all sides over moderately high heat and transfer to a platter. Add the beef to the pot, brown on all sides and transfer to the platter. Add the onions, celery and green pepper and stir until softened, adding a little oil if there appears not be enough in the pot.

Return the chicken and beef to the pot, then add the ham hock, tomatoes, parsley, hot peppers, thyme, basil, salt and pepper, stock and water and stir well. Bring the liquid to a boil, reduce the heat to low, cover and simmer until the chicken is tender, about 1 hour, skimming the surface from time to time.

With a slotted spoon, remove the chicken and continue to simmer the stew 1 1/2 hours longer. When the chicken is cool enough to handle, remove and discard the skin and bones, shred the meat and set aside.

Add the corn, lima beans and okra to the pot, reduce the heat to low and let simmer for 30 minutes. Remove the ham hock with a slotted spoon, pick the meat from the bone, shred and return to the pot. Add the reserved crumbled bacon and shredded chicken and stir well. Add the mashed potatoes, stir well and cook for another 15 minutes. Taste the stew, add salt and pepper to taste. Leftovers can be frozen.

Source: "Stews, Bogs and Burgoos" by James Villas, Morrow

Per serving: 533 calories, 51 g protein, 35 g carbohydrate, 21 g fat, 35 percent calories as fat, 6 g fiber, 131 mg cholesterol, 338 mg sodium