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RECIPES
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken
3 cloves garlic, minced
1 teaspoon salt
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
2 cups dry bread crumbs
2 teaspoons salt
½ teaspoon pepper
4 large onions, cut into eighths
15 cans (101⁄2-oz. each)
condensed tomato soup
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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2 tablespoons lemon juice
½ teaspoon ground black pepper
¼cup butter, softened
15 potatoes, peeled and cubed
2 tablespoons basil
2 cups quick-cooking tapioca
8 cans (4 ounces) sliced
mushrooms, undrained
8 cups beef broth
7 stalks celery
CHILI FOR A CROWD
3 pounds dry pinto beans,
soaked and drained
2 jalapeno peppers, fi nely chopped
10 pounds ground chuck,
browned and drained
12 cups water
2 green peppers, chopped
Preheat roaster to 350° F. Combine fi 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 cup Italian seasoned fi ne,
dry bread crumbs
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
¼ cup freshly cracked black pepper
2 teaspoons salt
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.
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5 cloves garlic, minced
1 can (28-oz. ) diced tomatoes
3 tablespoons cumin
¾ cup chili powder
3 cups tomato juice
2 onions, chopped
3 cans (101⁄2-oz. each)
tomatoes and chilies
1 ½ teaspoons salt
½ teaspoon pepper
5 eggs
15 cloves garlic, minced
5 (14 ½-oz.) cans beef broth
1 cup red wine, optional
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5/25/10 8:54:58 AM
5/25/10 8:54:58 AM
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