-11-
-10-
RECIPES
CHILI FOR A CROWD
3 lbs. dry pinto beans, soaked and drained 5 cloves garlic, minced
1 can (28-oz. ) diced tomatoes 2 jalapeno peppers, finely chopped
10 lbs. ground chuck, browned and drained 3 tbs. cumin
12 cups water
3
⁄4 cup chili powder
2 onions, chopped 3 cups tomato juice
2 green peppers, chopped 3 cans (10
1
⁄2-oz. each) tomatoes and chilies
Preheat Roaster to 350°F. Combine first 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 lbs. ground beef 1
1
⁄2 tsp. salt
1 cup Italian seasoned fine, dry bread crumbs
1
⁄2 tsp. pepper
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 lbs. beef short ribs 15 cloves garlic, minced
1
⁄4 cup freshly cracked black pepper 5 (14
1
⁄2-oz.) cans beef broth
2 tsp. 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
1
⁄
2
hours.
RECIPES
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken 2 tbs. lemon juice
3 cloves garlic, minced
1
⁄2 tsp. ground black pepper
1 tsp. salt
1
⁄4 cup 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 1
1
⁄
2
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
1
⁄
2
hours.
POT LUCK BEEF STEW
8 -lbs. beef stew meat 15 potatoes, peeled and cubed
2 cups dry bread crumbs 2 tbs. basil
2 tsp. salt 2 cups quick-cooking tapioca
1
⁄2 tsp. pepper 8 cans (4 ounces) sliced mushrooms, undrained
4 large onions, cut into eighths 15 cans (10
1
⁄2-oz. each) condensed tomato soup
4 lbs. baby carrots 8 cups beef broth
7 stalks celery
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.
