Booyah For The River Pantry Bunch

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• Servings: 200
• 1 lb butter
• 1 1/2 gallons chicken stock
• 1/2 gallon beef gravy
• 1/2 gallon beef brisket, leftovers shredded
• 1/2 gallon veal or 1/2 gallon lamb, leftovers
• 1 1/2 gallons chicken, cut in pieces and browned
• 2 1/2 gallons hamburger patties, leftover crumbled
• 2 1/2 gallons bratwursts, leftovers thin chopped
• 1 gallon mixed vegetables
• 6 cups onions, chopped, browned with meat
• 2 1/2 gallons texmex flavor tomato sauce
• 2 gallons green beans
• 2 gallons corn kernels
• 2 gallons red cabbage
• 1/2 gallon cooked potato, diced
• 5 lbs fresh tomatoes, diced
• 5 tablespoons salt
• 5 tablespoons black pepper
• 5 cups chopped parsley
• 7 gallons cooked rice
• 2 lbs dried split peas, soaked overnight and cooked until tender
• 2 lbs dried navy beans, soaked overnight and cooked until tender

Recipe

• 1 need 6 each 3 gal nesco electric roasters. 5 for booyah and 1 for rice. each nesco serves 40 to 50 servings.
• 2 after the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
• 3 divide everything equally to the 5 nescos as it is added. fyi(#10 can=1 gallon).
• 4 remove chicken from bones and cut into cubes.
• 5 place all the meat in each of the 5 nescos and add vegetables in the order given with reference to length of time for cooking each.
• 6 watch the mixture carefully to prevent sticking and burning.
• 7 serve over rice and garnish with parsley.