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COOKING FOR A GROUP
Baked Eggs Scrambled
54 Large Eggs
1 Pint Sour cream or plain low-fat yogurt
1 Cup All purpose flour
Salt and pepper, to taste
1 Can (10-3/4 Oz.) Cheddar soup
1/2 Cup Milk
1/4 Cup Chopped parsley
Optional: Crumbled cooked bacon, sliced mushrooms, diced ham,
diced red and green peppers
Remove Cookwell. Preheat covered Heatwell to 325°F.
Combine eggs, sour cream, flour, salt and pepper in Cookwell; whisk until blended.
Set Cookwell into preheated Heatwell. Cover; bake 25 minutes. Add optional ingredients.
Gently stir eggs once, stirring outside cooked portion into center. Combine soup and milk; stir
until smooth. Spoon soup mixture over eggs; sprinkle on parsley. Cover; bake 30 to 45 minutes
or until set.
To hold: Reduce temperature to 225°F to hold for 1 hour and during serving. To keep
eggs moist after top half is served, an additional can of soup and milk may be mixed,
warmed and spooned over remaining eggs.
Serves 50.
Irish Stew Casserole
1/4 Cup Butter or margarine
2 Cups All purpose flour
1 Tsp. Black pepper
7 Lb. Boneless lamb, cut into cubes
1 Small Cabbage, shredded
14 Large Red potatoes, peeled, cubed
14 Large Carrots, peeled, thickly sliced
8 Stalks Celery, thickly sliced
6 Medium Parsnips, peeled, thickly sliced
4 Large Onions, quartered
2 Cups Beef broth
2 Tbsp. Worcestershire sauce
1/4 Cup Cornstarch, to thicken
Preheat Roaster Oven to 450°F.
Place butter in preheated Cookwell. Cover; cook until butter melts. Combine flour and
pepper; dredge meat. Place meat in Cookwell; stir. Cover; cook meat 15 to 20 minutes or until
browned. Add vegetables. Cover; reduce temperature to 250°F. Slow cook 1-1/2 to 2 hours or
until meat and vegetables are tender. Add half the broth and Worcestershire sauce. Combine
remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; slow cook 30 minutes
or until thickened, stirring once. Ladle into bowls to serve.
Serves 25.
18-Qt. Roaster Oven
MW 18qt #63813 10/25/01 2:27 PM Page 12 Sally Mercury:65946 Metalware books:63813: