SC - Party food question

[Marilyn Traber]

the beef/pork/onion ystewed from thousand eggs-brain cramp, i cant remember what
it is called but it freezes well and reheats tasting better than when fresh. i
am at work or i would just go over to the freezer and see what it is labled!

bukenade! thats what it is called, i knew if i just babbled a bit i could
remember!
margali

Heitman wrote:

> Okay, ya'll, here's a question for you.
>
> Every year, my Barony throws a party at Lillies.  I've been scouring
> every cookbook, e-mail message, and article I can find, and nothing
> quite fits the bill.  These are the required parameters.
>
> 1.  It must contain a significant amount of meat (several of the folks
> we're "catering to" are of the "vegetables are what food eats" variety)
>
> 2.  It cannot be a "prepare it and serve it forth" kind of receipe.  I
> have to be able to cook it on Wednesday, latest, and serve it Friday
> night.  Reheating is possible, but it has to be very primitive reheating.
>
> 3.  Being able to freeze well would be a plus, but not absolutely required.
>
> I just can't seem to find anything that fits.  Oh, LOTS of mundane things.
> But nothing period.  And I *want* something period.
>
> Any suggestions, folks?
>
> Fiondel
>
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