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C O O K I N G F O R A G R O U P
Hot Turkey and Cranberry Salad
12 Cups Cubed, cooked turkey
1 Bunch Celery ribs, thinly sliced
4 Green onions, thinly sliced
12 Oz. Cranberries, rinsed, coarsely chopped
8 Oz. Sliced almonds
2 Cans (10-3/4 Oz. ea.) Cream of Chicken soup
2 Cups Mayonnaise or salad dressing
1/4 Cup Chopped parsley
1 Tbsp. Poultry seasoning
1 Tbsp. Grated lemon peel
1 Lb. Grated Swiss cheese
Remove Cookwell. Preheat covered Heatwell to 325°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.
Chili
1/4 Cup Margarine
5 Lb. Ground beef
2 Large Onions, chopped
2 Cloves Garlic, minced
1 Can (29 Oz.) Stewed tomatoes
3 Cans (10-3/4 Oz. ea.) Tomato soup, undiluted
1 Can (8 Oz.) Tomato sauce
3 Cans (16 Oz. ea.) Red kidney beans, drained
1/4 Cup Chili powder
1 Tbsp. Italian herb seasoning
1 Tbsp. Brown sugar
Preheat Roaster Oven to 425°F.
Lightly spray Cookwell with spray cooking oil. Break apart meat; place in preheated
Cookwell. Add onions and garlic. Cover; cook 15 to 20 minutes or until meat is browned, stirring
once. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F.; cover; cook
1 to 1-1/2 hours or until flavors blend.
Serves 25 to 30.
18-Qt. Roaster Oven
MW 18qt #63813 10/25/01 2:27 PM Page 14 Sally Mercury:65946 Metalware books:63813:
