Lynn from Fargo wrote:


> My question is, If I make this recipe to take to a Thanksgiving that's
> at least an hour away by car, what's the best way to do that without
> killing any of the guests.

If you finish cooking it just before you pack it up and leave, you're
good. An hour's travel time is not long enough to cause any problems.

The rule of thumb is to avoid the range above 40 degrees and below 140
degrees, for four hours. Personally, I don't mess around with the
higher end of the four hour period, but one hour or even three should be
fine.