34 lbs brown sugar
27 lbs corn syrup
9 lbs of butter (melted)
1 cup of vanilla
6 oz salt
pecans (you will need plenty, probably around 12 lbs)
80 pie shells : 8″ rounds
apply just enough butter to an 80 gallon bowl and paddle to coat all the surfaces, lest the clean-up be incredibly difficult. mix the brown sugar and corn syrup within the bowl. it is suggested to measure out the brown sugar and corn syrup in four separate batches of 8lbs 8 oz sugar and 6 lbs 10oz syrup. when handling the corn syrup, it is strongly recommended to wet the hands before plunging them into the syrup. those who do not heed this recommendation will regret their decision. add the rest of the melted butter to the bowl, once the sugar, butter, and syrup come together, slowly add the eggs (look for shells during the pouring process). add vanilla and salt. pour into 80 pie shells. coat the surface with pecans. and bake at 325° for an hour. if a crust begins to form prematurely and the interior of the pie is still giggly, cover with parchment paper.
serves 320 – 400 depending on how many people it takes to eat one pie.
recipe adapted by jim haynes
Scale the amounts listed here up or down, depending on how many people are joining you for the meal. This amount should satisfy six people as a side, start or finish to a lovely meal.
one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
half as much mizuna treated as butter lettuce above
two cupped handfuls of miner’s lettuce, washed and dried
twelve mint leaves, chopped
greens of 1-2 spring onions, sliced rather thinly
about half of one small fennel bulb also sliced thinly, best with a mandoline
eight small red radishes, sliced
chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)
Add the vegetables to your large salad bowl (set the flowers aside). Then, prepare the dressing below:
one clove garlic, minced
heaping tbsp good dijon mustard
2 tbsp apple cider vinegar
8 tbsp toasted walnut oil
1/2 tsp sea salt
fresh ground pepper to taste
Add dressing ingredients to a blender, blend until smooth and well emulsified. Starting with a small amount, toss with the salad greens, dressing to your preference. You will have some dressing for tomorrow, as this recipe makes plenty. Finally, sprinkle the flowers on top.
Two boxes (or bags) of beans, preferably different, soaked overnight and drained
Garlic, chopped or crushed, browned in olive oil, one head / large several onions, chopped fine and browned as well
Sweet peppers, various colors, chopped and browned
Mushrooms, chopped and browned
Carrots, six to ten, chopped to bite size pieces
Other vegetables – broccoli, zuchini, tomatos, etc
Make as vegetarian. in a separate pot, fry chopped bacon. add soup to this pot to make a meat version.
Cook beans and browned vegetables for several hours (say 6), add other vegetables one to two hours before first serving.