A FAMILY RECIPE PASSED DOWN FROM MY FATHER

As most people are well aware, some of the greatest chefs in th world are men. There is Bobby Flay from New York, the Iron Chefs from Japan, Colonel Sanders, Dave Thomas( Wendy's), Ronald MacDonald, Chef Boy R.D., And Albert and Walter(A&W)

My father was also one of the great chefs of all time.He could grill a Lake trout with the best of them. He made a great hamburger, as long as my mother had everything prepared. Hot dogs were easy for him to boil and could he ever put them in a bun.Now I know that most of these dishes do not make him a great chef. But,like all great ones he did have his specialty He even had the recipe published in a book called Silver Islet Specialties. So as a tribute to my father, it is my privIlege to share his recipe for stew with you.

RECIPE FOR ELEPHANT STEW

INGREDIENTS: 50 lbs Carrots
24 lbs Tomatoes
15 lbs Onions
20 lbs flour
2 Rabbits(optional)
1 box of Salt
2 lbs freshly ground pepper
1 Elephant

Preparation: Find the biggest pot you can. Add Water. Leave room for ingredients.Chop carrots and onions into small pieces. Slice tomatoes very thinly.
Chop elephant into bite size pieces. This should take about 2 months.Simmer in frying pan or turkey roast pan(elephant will determine size). When brown add water and flour to make gravy(enough to cover all pieces of elephant).Add vegetables and cook for at 450F for 3 weeks.
This is enough stew to feed 3,800 guests. If more are expected, add the 2 rabbits.

Only add the rabbits if necessary. Most people don't like finding hare in their stew.

And that is how you make my father's renowned stew.