New England Clam Chowder, Tomato Bisque

MW 6qt roaster 63807 10/25/01 2:26 PM Page 13 Sally Mercury:65946 Metalware books:63807:

Lightly spray Cookwell with spray cooking oil. Add margarine, onions and celery. Cover; cook 10 minutes or until onions are tender.

2 Tbsp. Vegetable oil

2 Lb. Red potatoes, peeled and cubed

2 Large Carrots, thinly sliced

1 Medium Leek, thinly sliced 1/2 Lb. Asparagus, top stalks 1/2 Lb. Mushrooms, cleaned,

thinly sliced

1 Lb. Tomatoes, peeled, seeded, coarsely chopped

12 Oz. Shelled Peas, fresh or frozen

1/2 Tsp. Sweet basil

1/2 Tsp. Italian herb seasoning 4 to 5 Cups Chicken broth Salt and ground black pepper,

to taste

Grated Parmesan, to serve

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.

*2% whole, evaporated milk or half and-half

New England Clam Chowder

Preheat 6-Qt. Roaster Oven to 400˚F.

Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20 minutes.

Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls, top with Parmesan cheese.

Serves 4.

1/4 Cup Margarine		3 to 4 Cups Milk*
2	Green onions, finely chopped	1	Lb. Whole tomatoes, skinned,
1	Stalk Celery, finely chopped		seeded and finely chopped
Salt and ground black pepper, to taste		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

2	Tbsp. Margarine	1 Can (7 Oz.) Minced clams
1	Large Onion, diced	Salt and ground black pepper,
2	Tbsp. All purpose flour	to taste
3	Cups Milk*	Paprika, to garnish
4	Medium Red potatoes, cooked, skinned and diced
	Preheat 6-Qt. Roaster Oven to 400˚F.
	Lightly spray Cookwell with spray cooking oil. Add margarine and
onion to preheated 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.
	*1%, 2% or whole milk
11		6 Qt. Roaster Oven