Table des Matières
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New England Clam Chowder:
6 Tbsp. Margarine
3 Large Onion, diced
6 Cups Milk (1%, 2% or whole)
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 flour; 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 1.
Irish Stew Casserole:
1/4 Cup Butter or margarine
2 Cups All-purpose flour
1 tsp. Black pepper
7 lb. Boneless lamb, cubed
1 Small Cabbage, shredded
14 Large Red potatoes, cubed
12 Large Carrots, peeled, thickly sliced
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 0 minutes or until browned.
Add vegetables. Cover; reduce temperature to 50°F. Slow cook 1-1/ to 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 5.
Hot Turkey and Cranberry Salad:
12 Cups Cooked turkey, cubed
1 Bunch Celery ribs, thinly sliced
4 Green Onions, thinly sliced
12 oz. Cranberries, coarsely chopped
8 oz. Sliced almonds
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 5.
3 Can (7 Oz.) Minced clams
6 Tbsp. All purpose flour
Paprika, to garnish
8 Stalks Celery, thickly sliced
6 Medium Parsips, peeled and sliced
4 Large Onions, quartered
2 Cups Beef broth
2 Tbsp. Worchestershire sauce
1/4 Cup Cornstarch, to thicken
2 Cups Mayonnaise or salad dressing
1/4 Cup Parsley, chopped
1 Tbsp. Poultry seasoning
1 Tbsp. Frated lemon peel
1 lb. Grated Swiss sheese
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Table des Matières
