6 to 7 pounds cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats) 3 tablespoons olive or vegetable oil 2 large onions, chopped 8 medium to
Cashew nuts Broccoli Diced carrots Onions Celery Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the
My maternal grandfather, whom we called Papa, worked for 50 years as a supervisor in a NYC industrial laundry during the 1930s through the 1970s. The company handled hotel and restaurant linens. To make extra money, when the laundry was closed on Su
2 sticks unsalted butter 1 (4.5 pound) bag Crawfish Crab and Shrimp Boil 5 pounds of #1 red potatoes, cleaned but not peeled 40 to 45 pounds live crawfish, cleaned 24 ears of corn, shucked and cut into halves Special Equipment: A 20-gallon crawfish
For the marinade: 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil 1/4 cup apple cider 3/4 cup honey 1 12-ounce bottle Abita Amber Beer 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasonin
