Yippee. Heres to all the forefathers.

Plymouth Succotash
traditionally served on Forefathers Day

For 100 people or 150 as a first course

25 lbs. gray corned beef
5 5-lb. fowl
5 lbs. lean salt pork
6 lbs. dry white navy beans
10 lbs. boiling potatoes
10 lbs. white green-top turnips
20 15-oz. cans whole hominy

Put all the meats in cold water and boil until tender, then drain, reserving the skimmed broth as stock to cook the vegetables. Bone and dice the meats, and reserve. The beans take a long, slow cooking in some of the fat broth until they can be pureed in the food processor. The puree is then reserved, and care must be taken to cool both beans and broth lest they sour, which is a frequent disaster with this dish. The potatoes, white turnip and hulled corn should be cooked in the broth. Before serving, mix meat and vegetables together and add the bean puree as it is heated. Be careful it neither burns nor sours - small batches help. If it comes out well, the diners will usually ask to buy the remainder by the quart. It reheats particularly well and can be frozen.