C O O K I N G F O R A G R O U P
Shredded Potatoes
4Lb. Frozen hash brown potatoes
1Pint Sour cream
2Cups Grated Cheddar or Swiss cheese
2Cans
4Green onions, thinly sliced 1/4 Cup Chopped parsley
1Tbsp. Italian herb seasoning Salt and pepper, to taste
Remove Cookwell. Preheat covered Heatwell to 350°F.
Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated Heatwell. Cover; bake
To hold: Reduce temperature to 200°F. Pour 1 cup milk over top if potatoes begin to dry.
Serves 25.
Parmesan Potatoes
12 Large Baking potatoes (approximately 6 Lb.) 1/2 Cup All purpose flour
1/2 Cup Grated Parmesan cheese 2 Tbsp. Chopped parsley
Salt and ground black pepper, to taste 2/3 Cup Butter or margarine, melted
Preheat Roaster Oven to 375°F.
Peel potatoes; cut in half lengthwise. Combine flour, cheese, parsley, salt and pepper; stir until blended. Dip potatoes in melted butter, then in dry mixture to coat.
Arrange potatoes on Rack. Set Rack in preheated Cookwell. Cover; bake
Serves
Baked Beans
1 Lb. Dried Great Northern navy beans
1 Lb. Dried pinto or brown beans
1 Lb. Dried
6 Cups Hot water
2Cups Dark molasses
1Cup Cider vinegar
1Cup Brown sugar
1Lb.
2Large Onions, diced
2Tbsp. Mustard
1Cup Ketchup
Add beans to unheated Cookwell; cover with 4 quarts hot water. Let stand several hours or overnight; drain.
Preheat Roaster Oven to 300°F.
Add remaining ingredients, except ketchup, to beans. Stir in 6 Cups hot water. Cover; bake 2 hours or until beans are tender. Reduce temperature to 250°F. Stir; cover and bake 5 hours. Stir in ketchup; cover and bake 1 hour.
To hold: reduce temperature to 200°F. Add hot water or tomato juice if beans begin to dry.
Serves 25. Recipe may easily be doubled to serve 50.
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