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CHILI FOR A CROWD
3 pounds dry pinto beans, 5 cloves garlic, minced
soaked and drained 1 can (28-oz. ) diced tomatoes
2 jalapeno peppers, nely chopped 3 tablespoons cumin
10 pounds ground chuck, ¾ cup chili powder
browned and drained 3 cups tomato juice
12 cups water 2 onions, chopped
2 green peppers, chopped 3 cans (101⁄2-oz. each)
tomatoes and chilies
Preheat roaster to 350° F. Combine rst 8 ingredients in roaster. Cover,
cook for 2 1⁄2 hours. Add remaining ingredients. Cover and cook an
additional 30 minutes to 1 hour.
MEATBALLS
5 pounds ground beef 1 ½ teaspoons salt
1 cup Italian seasoned ne, ½ teaspoon pepper
dry bread crumbs 5 eggs
Preheat roaster with pan in place to 425° F. Combine all
ingredients. Form into 1- inch balls. Place meatballs in pan.
Cover; Bake 30 to 45 minutes or until done. Stir occasionally
to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
6 - 9 pounds beef short ribs 15 cloves garlic, minced
¼ cup freshly cracked black pepper 5 (14 ½-oz.) cans beef broth
2 teaspoons salt 1 cup red wine, optional
Preheat roaster to 450° F. Rub ribs on all sides with pepper and
garlic. Sprinkle with salt. Place ribs in cooking pan and cover.
Cook 15-30 minutes, turning to brown on all sides. Pour broth
over ribs. Cover, reduce heat to 300° F and cook until tender,
2 to 2 ½ hours.
12
13
RECIPES
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken 2 tablespoons lemon juice
3 cloves garlic, minced ½ teaspoon ground black pepper
1 teaspoon salt ¼cup butter, softened
Rinse chicken in cold water. Combine remaining ingredients
and rub over skin and between skin and meat of chicken. Place
roasting rack in cooking pan. Place chicken on roasting rack and
cover. Bake at 350°F for 1½ hours or until chicken is done.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan.
Stack potatoes on roasting rack, making sure that they don’t
touch the sides of cooking pan. Cover and bake at 400°F for
1 to 1 ½ hours.
POT LUCK BEEF STEW
8 -lbs. beef stew meat 15 potatoes, peeled and cubed
2 cups dry bread crumbs 2 tablespoons basil
2 teaspoons salt 2 cups quick-cooking tapioca
½ teaspoon pepper 8 cans (4 ounces) sliced
4 large onions, cut into eighths mushrooms, undrained
15 cans (101⁄2-oz. each) 8 cups beef broth
condensed tomato soup 7 stalks celery
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place
beef in pan and add remaining ingredients; stir well. Cover
and roast at 250° F. for 4 to 5 hours or until meat and vegetables
are tender.
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