Sunday Supper Booyah - cooking recipe

Ingredients

1 1/4 gallons smoked pork bones stock
3/4 gallon sliced turkey, chopped
3/4 gallon ham, coarse chopped
2 gallons turkey bacon, chopped
8 cups onions, chopped, browned with meat
1 1/4 gallons tomato sauce
2 gallons green beans
2 gallons kernel corn
2 gallons cooked potatoes, diced
1/2 cup booyah seasoning, # 511313
3 gallons cooked rice (optional)
FOR SALAD
3 gallons mixed salad greens
40 ounces croutons
72 ounces ranch dressing
FOR THE KIDS
4 dz. hot dogs
4 dz. hot dog buns
28 ounces ketchup
16 ounces yellow mustard
1 ea. relish
FOR THE VEGETARIAN
1/3 above ingredients without meat
substitute pinto beans for rice

Preparation

Place beef, pork or turkey in 5 gal stock pot, and 2 each 3 gal stock pot with 1 cup onion plus and some salt and pepper into each pot. Add pork bones for the stock to fill each pot one-third full. Bring to simmer, skimming surface as needed, and cook slowly a half-hour. Add more beef, pork or turkey and enough water or stock to cover meat. REMOVE ALL PIECES OF BONES AND BITS. Continue to simmer very slowly for another hour or two.
Meanwhile, chop the vegetables and set aside in separate bowls.
When meats are tender, remove them from the broth to cool. Add vegetables (including remaining onions) one type at a time to the broth, allowing soup to return to a simmer before the next type is added.
Chop meats; add to pot. Simmer soup slowly for at least two hours. (Water or stock may be added as necessary.) Authentic booyah is brothy, like a soup, but with the vegetable and meat solids melded together the Sunday Supper is very thick, like a stew. Serve over open face buns or cooked rice.