13
COOKING FOR A GROUP
Shredded Potatoes
4 Lb. Frozen hash brown potatoes
2-1/2 Cups Milk
1 Pint Sour cream
2 Cups Grated Cheddar or Swiss cheese
2 Cans (10-3/4 Oz. ea.) Cream of Celery soup
4 Green onions, thinly sliced
1/4 Cup Chopped parsley
1 Tbsp. 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 1-1/2 hours or until center is set. Gently stir edge into center once halfway
through baking time.
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 1-1/2 to 2 hours or
until done.
Serves 16-20.
Baked Beans
1 Lb. Dried Great Northern navy beans
1 Lb. Dried pinto or brown beans
1 Lb. Dried black-eyed peas
6 Cups Hot water
2 Cups Dark molasses
1 Cup Cider vinegar
1 Cup Brown sugar
1 Lb. Thick-sliced bacon, cut up
2 Large Onions, diced
2 Tbsp. Mustard
1 Cup 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.
18-Qt. Roaster Oven
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