2 squirrels (cut into serving pieces)
6 onions (sliced)
1/4 C flour
3 T butter
3 green peppers, sliced
3 C boiling water
pinch of thyine
1 t Worcestershire sauce
1 pkg frozen succotash (corn and limas)
6 tomatoes, peeled and sliced or canned tomatoes

Dip meat in flour. Melt butter in pan and brown meat and onions. Add green peppers, tomatoes and water, thyme and worcetershire sauce. Cover and simmer 1-1/2 hours or until tender. Thicken gravy with a paste of 2 T flour and 1/4 C water. Add succotash and cook 20 minutes longer. Stirring occasionally. (6 servings)

Source: Peggy Brotherton