Baked Eggs Scrambled

62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 12

C O O K I N G F O R A G R O U P

54 Large Eggs

1Pint Sour cream or plain low-fat yogurt

1Cup All purpose flour Salt and pepper, to taste

1Can (10-3/4 Oz.) Cheddar soup 1/2 Cup Milk

1/4 Cup Chopped parsley

Optional: Crumbled cooked bacon, sliced mushrooms, diced ham, diced red and green peppers

Remove Cookwell. Preheat covered Heatwell to 325°F.

Combine eggs, sour cream, flour, salt and pepper in Cookwell; whisk until blended.

Set Cookwell into preheated Heatwell. Cover; bake 25 minutes. Add optional ingredients. Gently stir eggs once, stirring outside cooked portion into center. Combine soup and milk; stir until smooth. Spoon soup mixture over eggs; sprinkle on parsley. Cover; bake 30 to 45 minutes or until set.

To hold: Reduce temperature to 225°F to hold for 1 hour and during serving. To keep eggs moist after top half is served, an additional can of soup and milk may be mixed, warmed and spooned over remaining eggs.

Serves 50.

Irish Stew Casserole

1/4 Cup Butter or margarine

2Cups All purpose flour

1Tsp. Black pepper

7Lb. Boneless lamb, cut into cubes

1Small Cabbage, shredded

14Large Red potatoes, peeled, cubed

14Large Carrots, peeled, thickly sliced

8Stalks Celery, thickly sliced

6Medium Parsnips, peeled, thickly sliced

4Large Onions, quartered

2Cups Beef broth

2Tbsp. Worcestershire sauce 1/4 Cup Cornstarch, to thicken

Preheat Roaster Oven to 450°F.

Place butter in preheated Cookwell. Cover; cook until butter melts. Combine flour and pepper; dredge meat. Place meat in Cookwell; stir. Cover; cook meat 15 to 20 minutes or until browned. Add vegetables. Cover; reduce temperature to 250°F. Slow cook 1-1/2 to 2 hours or until meat and vegetables are tender. Add half the broth and Worcestershire sauce. Combine remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; slow cook 30 minutes or until thickened, stirring once. Ladle into bowls to serve.

Serves 25.

12	18-Qt. Roaster Oven