Roasted Vegetable Soup, Asian Spareribs

RECIPES

Roasted Vegetable Soup

2 small yellow squashes		1 pint whipping cream
2 lb. asparagus, tips and tender portion only		1⁄4 cup. oil
2 small red bell peppers, cut into 1" pieces		1 tsp. ground black pepper
1	2	2 tsp. minced fresh rosemary
2 can (14	⁄ -oz) chicken broth
1 lb. small whole, fresh mushrooms		2 tsp. salt
1 red onion, quartered

Combine oil, salt and pepper in a bowl. Add vegetables and stir well to coat. Add vegetables to Cooking Pan. Roast at 450°F for 30 minutes, stirring every 10 minutes. Reduce heat to 250°F. Add broth and cream. Stir well and cook until simmering.

Chicken Tetrazzini for a Crowd

16 oz. spaghetti, broken and cooked	2 cups chicken broth
according to package directions	11⁄2 cup chopped onion
10 cups cooked chicken, cut up	1 cup chopped red bell pepper
2 lb. grated American cheese	1 cup chopped green bell pepper
4 cans (101⁄2 oz. each) condensed	1 tsp. ground black pepper
cream of mushroom soup

Combine all ingredients in Cooking Pan. Place in Roaster Oven Body and cover. Bake at 350°F for 30 minutes or until heated through.

Asian Spareribs

4 large cloves garlic, minced	2 tbs. sesame oil
1 tsp. five spice powder	2 tbs. minced fresh ginger
8 green onions, thinly sliced	1 tbs. chili puree
1⁄2 cup brown sugar	2 tsp. salt
8 tbs. hoisin sauce	6 to 8 lbs. pork spareribs,
	cut to fit into pan

Combine first 8 ingredients to make marinade. Sprinkle ribs with salt and brush with marinade. Place ribs in Cooking Pan. Roast at 350°F for 11⁄2 to 2 hours.