16
COOKING FOR A FAMILY
Macaroni and Cheese
1/4 Cup margarine
8 Cups Cooked elbow macaroni
1 Small Onion, chopped
2 Cans (10-3/4 Oz. ea.) Cream of Mushroom soup
1 to 1-1/4 Cups Milk
1 Cup (4 Oz.) Grated Cheddar cheese
1 Cup (4 Oz.) Grated Colby cheese
Preheat Roaster Oven to 350°F.
Lightly spray Cookwell with spray cooking oil. Add margarine to preheated Cookwell. Cover;
cook until melted. Add remaining ingredients; stir until well mixed.
Cover; cook 45 to 55 minutes or until set. Stir once halfway through cooking time.
Serves 12 to 15.
Chicken and Vegetable Soup
2 Quarts Chicken broth
2 Medium Onions, chopped
4 Stalks Celery, thinly sliced
6 Carrots, thinly sliced
2 Cans (15 Oz. ea.) Stewed tomatoes
1 Pkg. (20 Oz. ) Frozen mixed vegetables
2 Cans (10 Oz. ea.) Whole kernel corn
2 Bay leaves
1 Tsp. Salt (or to taste)
2 to 3 Tsp. Italian herb seasoning
1 Tsp. Celery seed
1/2 to 1 Tsp. Ground black pepper
2 Lb. Cooked chicken, skinned, boned, and cut up.
Preheat Roaster Oven to 400°F.
Lightly spray Cookwell with spray cooking oil. Add half the chicken broth and fresh
vegetables. Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften. Add
remaining ingredients. Stir to mix. Reduce temperature to 325°F. Cover; cook 45 to 60 minutes
or until vegetables are tender and soup is hot.
Serves 10 to 12.
18-Qt. Roaster Oven
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