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Michigan Booyah


Yield: 1 large batch

1 lb Pickled pork, cubed
5 lb Chicken OR rabbit
1 Yellow turnip, peeled, cubed
2 large Onions, peeled/sliced
6 Carrots, one inch pieces
6 large Potatoes, peeled, cubed
2 Celery ribs, chopped
Salt to taste
Pepper to taste

Cover meats with water and cook covered until meats are tender. Add vegetables, cover and cook for 20 to 30 minutes or until vegetables are tender. Season to taste.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.