11
COOKING FOR A GROUP
Creamy Herb Pasta
3 Lb. Wide egg noodles, cooked, drained
2 Cups Half and Half
2 Cups Milk
4 Pkg. (8 Oz. ea.) Cream cheese, softened, cut into cubes
1 Cup Butter or margarine, room temperature
2 Tbsp. All purpose flour
1/2 Cup Chopped parsley
1/4 Cup Chopped chives
1 to 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
1 Recipe Meatballs, cooked (from page 9)
8 Lb. Spaghetti noodles
3 Tbsp. Salt
6 Tbsp. Vegetable oil
1/2 Cup Butter or margarine, melted
Fresh grated Parmesan cheese
Sauce:
4 Cans (29 Oz. ea.) Stewed tomatoes
4 Cans (29 Oz. ea.) Tomato puree
4 Cans (12 Oz. ea.) Tomato paste
1 Large Onion, finely diced
1/2 Cup Granulated sugar
1/2 Cup Italian herb seasoning
1 Tbsp. Salt
Preheat Roaster Oven to 350°F.
Combine all sauce ingredients in Cookwell; stir until well mixed. Cover; cook 2-1/2 to 3
hours or until thick.
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.
18-Qt. Roaster Oven
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