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COOKING FOR A CROWD....HOW DOES THIS SOUND?

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COOKING FOR A CROWD....HOW DOES THIS SOUND?

cookingschool | Jan 7, 2008 11:51 AM

Hi! I need help. Seems like I always get selected to do the cooking or provide meals for our church crowd. The church is moving to a new location and it is requiring a lot of renovation. Every Saturday has been a work day for the folks, and I provide the lunches. (sometimes I wish they'd just let me swing a hammer!) Anyway, I've done things like pulled pork sandwiches, chili, etc. I came across this recipe for Sausage and Peppers on a large-sized recipe web site. This looks so easy and good? (Well, the recipe states, anyway, that it cooks to perfection in an 18 qt. roaster.) Basically, it's polish sausage cut in pieces, sliced bell peppers, and sliced onions cooked in beer, 7-up, or apple juice in an 18 qt. roaster for several hours. The recipe serves 50, which would be just perfect. I have the roaster, and it would be easy enough to transport.
I would spoon it out onto hoagies or french bread. I would like to cook it in beer, but some of the folks have alcohol issues. Would it be entirely alcohol free cooking at 250-300 degrees for about 5 hours? If not the beer, what would be the best choice? I'm thinking apple juice or apple cider. If not cooking in beer, the recipe recommends adding a tablespoon or so of balsamic vinegar. Would you add anything else to this? I sure do appreciate any opinions and/or ideas! Thanks.

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