SC - Muslim Sicilian recipes?

[lilinah@earthlink.net]

I think that depends on many factors--how large is the feast?  how
experience is the kitchen steward?  how elaborate do you want the feast
to be?  In a pinch, I've come up with a menu and recipes in a day, but
they were previously used recipes--redacted by others as well as me. 
T'sveeah gave me a year almost for a major kingdom feast, and that was
great.  I could do research at my leisure, buy things as sales came
along--chicken legs at 10 cents per pound in 10 pound bags--even get a
Pennsic class or two out of the research.  That's the ideal.  Generally,
a few months notice is a good rule of thumb, since notice has to go to
the kingdom newsletter several months in advance.  Gives the cook the
chance to do some original work if s/he wants.  I don't think that a
dayboard should be a different lead time than a feast.  

Regards,

Allison

allilyn at juno.com

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