Sunday Supper Booyah Recipes

BOOYAH CHICKEN

Steps:

• Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
• Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
• Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

SUNDAY SUPPER-SANDWICHES, SOUPS, SALADS

Steps:

• GRILLED CHEESE: cover bread area with 1 layer cheese, butter outsides of bread slices, place on hot griddle until golden brown, HOT HOLD in SS full pan @135 degrees.
• HAM SALAD: Coarse grind ham and sweet pickles together with Miracle Whip and spread 1/4" layer onto bread, cover with another slice, COLD HOLD in SS full pan @40 degrees.
• SOUPS: Prepare beforehand and freeze. @ SUNDAY SUPPER thaw in running cold water and reheat to 165 degrees. HOT HOLD in SS soup liner @ 135 degrees. Tomato Soup #525482 & Corn Chowder#525205.
• SALADS: Mix dressing with salad greens with croutons in a side bowl. Drain juices from fruit salad ingredients, refrigerate both until served. OPTION, fruit salad in Jello bowl.

BOOYAH THE SOUP

Steps:

• Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
• Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
• Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
• Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
• Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
• Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
• Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
• Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
• Just before serving add beer.

SUNDAY SUPPER BOOYAH-VERA COURT-[SOMEDAY]!

Steps:

• Start 2 or 3 days before to make the stock.
• add everything and 5 bubbles simmer until serving time.