C O O K I N G F O R A G R O U P
Baked Eggs Scrambled
54 Large Eggs
1Pint Sour cream or plain
1Cup All purpose flour Salt and pepper, to taste
1Can
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
Serves 25.
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