MW 18qt #63813 10/25/01 2:27 PM Page 11 Sally Mercury:65946 Metalware books:63813:
C O O K I N G F O R A G R O U P
Creamy Herb Pasta
3Lb. Wide egg noodles, cooked, drained
2Cups Half and Half
2Cups Milk
4Pkg. (8 Oz. ea.) Cream cheese, softened, cut into cubes
1Cup Butter or margarine, room temperature
2Tbsp. All purpose flour 1/2 Cup Chopped parsley 1/4 Cup Chopped chives
1to 2 Tbsp. Italian herb seasoning Salt and pepper to taste
Preheat Roaster Oven to 350°F.
Combine all ingredients in Cookwell; stir gently until well mixed. Cover; bake 45 to 60 minutes or until set.
To hold: Reduce temperature to 250°F. add milk if pasta begins to dry. Serves 25.
Spaghetti with Meatballs and Sauce
1Recipe Meatballs, cooked (from page 9)
8Lb. Spaghetti noodles
3Tbsp. Salt
6Tbsp. Vegetable oil
1/2 Cup Butter or margarine, melted Fresh grated Parmesan cheese
Sauce:
4Cans (29 Oz. ea.) Stewed tomatoes
4Cans (29 Oz. ea.) Tomato puree
4Cans (12 Oz. ea.) Tomato paste
1Large Onion, finely diced 1/2 Cup Granulated sugar 1/2 Cup Italian herb seasoning
1Tbsp. Salt
Preheat Roaster Oven to 350°F.
Combine all sauce ingredients in Cookwell; stir until well mixed. Cover; cook
Add cooked meatballs; stir until covered with sauce. Reduce temperature to 300°F. Cover; cook 45 to 60 minutes or until meat is heated through.
Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each pot. Stir noodles gently during cooking. Drain; toss with melted margarine. Serve immediately with hot sauce and meatballs; sprinkle on Parmesan cheese.
Serves 50.
11 |
