Thursday, December 20, 2012

Italian Beef Sandwiches and
Rotisserie-flavored Chicken Sandwiches

18-quart roaster recipe
 Many-Cheese-Macaroni for 50

5 pounds of pasta, like elbow, penne or ziti
1-2  cups of chicken broth
3 sticks of butter, divided
1 large block of Velveeta
2 jars of alfredo sauce or white cheese sauce
32 ounces of sharp cheddar cheese
12 ounces of shredded parmesan or Italian cheese
16 ounces of mozzerella
2-4 cups of Whole Milk, or to your liking

Boil pasta in two large pots on the stove,
adding a bit of oil to the water, to prevent sticking.
In the mean time, heat up the roaster to 300
and place 2 sticks of butter in the
roaster with the chicken broth.
Add the Velveeta and when it starts melting,
add the alfredo sauce and the other cheeses.
Stir, every few minutes,
keeping an eye, so it doesn't scorch.
When the pasta is ready,
drain well and add to the roaster,
stirring in the milk....1 cup at a time,
to your preference,
Cook for 30 minutes in the roaster,
checking for scorching often.
May want or need to turn the temp down.
Each roaster varies,
so may need to cook more or less than this.


Simple Italian Beef for Buns.
It doesn't get any easier than this.
8 ounces of Italian Dressing
per pound of beef stew meat
in the crockpot all day
or until falling apart.
If you have time to brown meat first,
it does taste a bit better that way.

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