16 quart cooker. 35 bowls.

STEP 1:

10 pounds stewing chicken - remove skin before or after cooking. Leave moderate amount of fat on - no chunks of fat.

1 1/2 pounds soup bones cut about 1/2 inch thick (you want the marrow to cook out).

1 pound lean beef, such as chuck tenders or round steak, cut to approximately 3/4 x 3/4 inch squares. Put in kettle 1/2 hour later.

2 pounds diced onions.

1/5 cup salt and 1 1/2 gallons water or enough to cover meat.

Cook all of above for approximately 2 1/2 hours and then allow to cool so that you can remove bones and skin if no already done beforehand. Keep covered. Don't put back into kettle until about 20 minutes before booyah is finished.

STEP 2:

Have ready and place in kettle:

2 (1 lb., 12 oz. each) cans peeled tomatoes, cut up sm.
1 (6 oz.) can tomato paste
1 lb. celery, cut up, approximately 1/2 inch long
1 lb. carrots, skinned and sliced approximately 1/4 inch long
1 3/4 lbs. (before peeling), peeled potatoes - about 3/4 inch cubes
1 1/2 tsp. parsley flakes
2 tbsp. lemon juice concentrate
1 1/2 tsp. Accent
3/4 tbsp. black pepper
3/4 tbsp. lemon pepper
1 1/2 lbs. cabbage, cut up rather fine
1 heaping tsp. poultry seasoning
14 1/2 oz. chicken broth

Do not boil when ingredients from Step 2 are put in - only simmer. Do not freeze - will get mushy. Add a little water as needed. Cook about 1 hour.