HERE’S HOW WE STAND WITH MEALS:
(
indicate were we might have a void)
Friday lasagne
Grounded venison 4 lbs SELFBOW JOE
Rest of lasagne ingredient DAVE
French bread
salad
Cobbler BILL
I could use an assistant chef to help with prepSaturday:
Breakfast
Country Fried Venison Steak DAVE
Breakfast assistants Bill and Clint
Pillsbury frozen biscuits DAVE
Eggs DAVE
2 bags of frozen hash browns
Sausage for gravy 1 lb. OZZY
Lunch:
Chili STIXNSTONES
Dinner boil:
5 lbs. of onions cut into 1/8 wedges BALSATECH
8 lbs. of quartered red potatoes CLINT
3 lbs. of crab meat BALSATECH
5 lbs. of shrimp and/or crawfish (in the shell is fine) BILL 1 lb. GREG 2 lbs. DAVE 2 lbs
6 lbs. of the small cut corn on the cob CLINT
5 lbs. of sausage in any combination smoked sausage, kielbasa or andouille sausage
BILL 1 lb. DAVE 4 lbs.
I’ll provide the seasonings
Cobble(s) BALSATECH
Cornbread