Nesco 18-Qt. ROASTER OVEN Hot Turkey and Cranberry Salad, Chili, Preheat Roaster Oven to 425F

62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 14

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

Hot Turkey and Cranberry Salad

12 Cups Cubed, cooked turkey

1 Bunch Celery ribs, thinly sliced

4 Green onions, thinly sliced

12 Oz. Cranberries, rinsed, coarsely chopped

8 Oz. Sliced almonds

2 Cans (10-3/4 Oz. ea.) Cream of Chicken soup 2 Cups Mayonnaise or salad dressing

1/4 Cup Chopped parsley

1Tbsp. Poultry seasoning

1Tbsp. Grated lemon peel

1Lb. Grated Swiss cheese

Remove Cookwell. Preheat covered Heatwell to 325°F.

Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top.

Set cookwell into preheated Heatwell. Cover; bake 60 to 75 minutes or until hot and bubbly and center is set.

To hold: Reduce temperature to 200°F. to hold for 1 hour and during serving. Serves 25.

Chili

1/4 Cup Margarine 5 Lb. Ground beef

2Large Onions, chopped

2Cloves Garlic, minced

1Can (29 Oz.) Stewed tomatoes

3Cans (10-3/4 Oz. ea.) Tomato soup, undiluted

1Can (8 Oz.) Tomato sauce

3Cans (16 Oz. ea.) Red kidney beans, drained 1/4 Cup Chili powder

1Tbsp. Italian herb seasoning

1Tbsp. Brown sugar

Preheat Roaster Oven to 425°F.

Lightly spray Cookwell with spray cooking oil. Break apart meat; place in preheated Cookwell. Add onions and garlic. Cover; cook 15 to 20 minutes or until meat is browned, stirring once. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F.; cover; cook 1 to 1-1/2 hours or until flavors blend.

Serves 25 to 30.

14 18-Qt. Roaster Oven