Booyah For The River Pantry Bunch - cooking recipe

Ingredients

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
The following may be added if desired
2 lbs dried split peas, soaked overnight and cooked until tender
2 lbs dried navy beans, soaked overnight and cooked until tender

Preparation

Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings.
After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon).
Remove chicken from bones and cut into cubes.
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.
Watch the mixture carefully to prevent sticking and burning.
Serve over rice and garnish with parsley.