"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bouya Recipe

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This recipe for Bouya, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Berg
Added: Saturday, September 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 gallons water & salt
2 chickens + Chuck roasts
Remove all fat and skin and cube beef. Cook until meat separates. De bone and shred meat. Cool water & skim fat.
2 bags celery cut up
2 # carrots cut up
4 large onions
4.5 oz pickling spice
1/2 gal. each corn, green beans, chopped stewed tomatoes.

Directions:
Directions:
Cook meat till seperates in 4 gallons of water. De bone and shred meat. Cool water and skim fat.
Reheat water add meat and veggies. Add 4.5 pickling spice in a tied white sock. Simmer 3-4 hours. Remove sock and add 1/2 gallon each, corn, green beans, chopped stewed tomatoes.
Serve with rye bread.

Number Of Servings:
Number Of Servings:
An army

 

 

 

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