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12 13
English
English
Twice Baked Sweet Potatoes:
12 Sweet potatoes 6 Tbsp. Brown sugar
6 Tbsp. Margarine 3/4 tsp. Almond extract
3/4 Cup Milk 12 tsp. Margarine
Place Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set potatoes on wire rack in
preheated Cookwell.
Cover; bake 55 to 60 minutes or until set.
With paring knife, cut an oval opening in top of each potato; discard oval pieces. Remove
pulp and place in mixing bowl. Add remaining ingredients except for 4 Tsp. margarine; beat
until smooth. Fill potato shells with mixture. Place 1 Tsp. of remaining margarine on top of
each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes are hot.
Serves 12.
COOK
Chicken and Vegetable Soup:
2 Qts. Chicken broth 2 Bay leaves
2 Medium Onions, chopped 1 tsp salt
4 Stalks Celery, thinly sliced 2- 3 tsp. Italian herb seasoning
6 Carrots, thinly sliced 1 tsp. Celery seed
2 Cans (15 oz. ea.) Stewed Tomatoes 1 tsp. Ground black pepper
1 Pkg. (20 oz.) Frozen mixed vegetables 2 lb. Cooked chicken, cut up
2 Cans (10 oz. ea.) Whole kernel corn
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add half of 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.
Creamy Herb Pasta:
3 lb. Wide egg noodles, Cooked, drained 2 Tbsp. All-purpose our
2 Cups Half and Half 1/2 Cup Parsley, chopped
2 Cups Milk 1/4 Cup chopped chives
4 Pkg. (8 oz. ea.) Cream cheese, softened, cubed 1 to 2 Tbsp. Italian
seasoning
1 cup Butter or margarine, room temp. Salt and Pepper to taste
Preheat Roaster Oven to 425˚F.
Combine all ingredients in Cookwell; stir gently until well mized. Cover; bake 45 to 50
m,inutes or until set.
To hold: Reduce timperature to 250°F and add milk if pasta begins to dry out.
Serves 25
New England Clam Chowder:
6 Tbsp. Margarine 3 Can (7 Oz.) Minced clams
3 Large Onion, diced 6 Tbsp. All purpose our
6 Cups Milk (1%, 2% or whole) Paprika, to garnish
12 Medium Red potatoes, cooked, peeled and diced Salt and ground black
pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook
5 minutes or until onions are tender. Add our; stir to blend. Gradually stir in milk. Add
potatoes, clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through,
stirring once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 10 to 12.
Irish Stew Casserole:
1/4 Cup Butter or margarine 8 Stalks Celery, thickly sliced
2 Cups All-purpose our 6 Medium Parsips, peeled and
sliced
1 tsp. Black pepper 4 Large Onions, quartered
7 lb. Boneless lamb, cubed 2 Cups Beef broth
1 Small Cabbage, shredded 2 Tbsp. Worchestershire sauce
14 Large Red potatoes, cubed 1/4 Cup Cornstarch, to thicken
12 Large Carrots, peeled, thickly sliced
Preheat Roaster Oven to 450˚F.
Place butter in preheated Cookwell. Cover; cook until butter melts. Combine our 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. Lable into bowls
Serves 25.
Hot Turkey and Cranberry Salad:
12 Cups Cooked turkey, cubed 2 Cups Mayonnaise or salad
dressing
1 Bunch Celery ribs, thinly sliced 1/4 Cup Parsley, chopped
4 Green Onions, thinly sliced 1 Tbsp. Poultry seasoning
12 oz. Cranberries, coarsely chopped 1 Tbsp. Frated lemon peel
8 oz. Sliced almonds 1 lb. Grated Swiss sheese
2 Cans (10-3/4 oz. ea.) Cream of Chicken soup
Preheat Roaster Oven to 425˚F.
Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top. Set
Cookwell into preheated Heatwell. Cover; bake 60 to 75 minutes or until hot and bubbly
and center is set. To hold: Reduce temperature to 200°F to hold for 1 hour and during serving.
Serves 25.
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