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Old 01-10-2013, 07:51 AM   #32
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Originally Posted by elioraimmanuel View Post
Ditto the doubling!

I have a huge crockpot, a huge stainless steel pot, a huge roasting, and a huge round pan for the oven that is 2" thick and a 17" Lodge cast iron skillet! The skillet is oven proof and is large enough to cook fried rice for the whole family w/leftovers or to do any casserole. I use the big round "cake" pan for casseroles, too. In the crockpot I can do meat, but not enough veggies....I have to add to the meal.

If I'm making a whole roaster chicken I add extra drumsticks so that the kids all get a leg. I stretch out meat when I make burritos, asian dishes etc by adding lots of rice and veggies! With spaghetti sauce it's more sauce less meat. HTH!
That's a great idea!

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