The recipe mentioned by Michael Donahue is one I published years ago, and make several times a year even now. It's always a big hit. What I really like, is that once in the oven, several hours before you plan on serving, there's just not much to do until it's ready.
If you have any questons, leave them as a comment on the post itself, and I'll get right back to you.
Hope you enjoy it...and you can click here to find it!
