Tomato Bisque:
1/4 Cup Margarine | 3 to 4 Cups (2% whole, evaporated milk or half | |
2 | Green onions, finely chopped | 1 Lb.Tomatoes, seeded and chopped |
1 | Stalk Celery, finely chopped | 1 tsp. Baking soda |
1 tsp. Paprika | 1/2 Lb. Lump crabmeat | |
1/2 tsp. Ground marjoram | 1/2 Lb. Chopped shrimp | |
1/4 Cup All purpose flour | 6 Fresh parsley sprigs, to garnish | |
Salt and ground black pepper, to taste
Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine, onions and celery. Cover; cook
10 minutes or until onions are tender. Add salt, pepper, paprika and marjoram. Add flour; stir until
smooth. Gradually add milk; stirring until blended. Cook until slightly thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp. Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until heated through.
Serves 4 to 6.
New England Clam Chowder:
2 Tbsp. Margarine | 1 Can (7 Oz.) Minced clams | |
1 | Large Onion, diced | 2 Tbsp. All purpose flour |
3 | Cups Milk (1%, 2% or whole) | Paprika, to garnish |
4 | Medium Red potatoes, cooked, peeled and diced | Salt and ground black pepper, to taste |
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook 5 minutes or until onions are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes, clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
Chicken Vegetable Stew:
1 Tbsp. Vegetable oil | 1 | Med. Tomato, seeded, and chopped | |
1 | (3 to 4 Lb.) Chicken, cut into | 1/2 tsp. Poultry seasoning | |
1 | Medium Leek, thinly sliced | 1/4 tsp. Thyme | |
1 | Medium Carrot, thinly sliced | 1 | Medium Parsnip, diced |
1 | Cup Chicken stock | 2 | Stalks Celery, thinly sliced |
Corn starch, to thicken | Salt and ground black pepper, to taste | ||
Preheat Roaster Oven to 325˚F.
Lightly wipe Cookwell with cooking oil. Add oil to preheated Cookwell.
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken pieces. Cover; cook 10 minutes, stirring once.
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes or until hot. Thicken stock with corn starch, if desired.
Serves 4.
English
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