Nesco 6-QT manual Vegetable Bake, Minestrone Soup, Corned Beef and Cabbage

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MW 6qt roaster 63807 10/25/01 2:26 PM Page 16 Sally Mercury:65946 Metalware books:63807:

Preheat 6-Qt. Roaster Oven to 425˚F.

Lightly spray Cookwell with spray cooking oil. Add margarine. Cover; cook until melted. Add meat, onions and celery. Cover; cook 15 to 20 minutes or until browned.

Reduce temperature to 325˚F. Add remaining ingredients; stir to mix. Cover; cook 30 to 40 minutes or until bubbly hot.

Serves 8 to 10.

Vegetable Bake

2

Tbsp. Margarine

1 Tsp. Dill weed

1

Medium Eggplant, peeled, cut into

1/2 Tsp. Italian herb seasoning

 

1/2-inch slices (approximately 1 Lb.)

1/2 Cup (2 Oz.) Grated

2

Medium Zucchini, peeled,

Swiss cheese

 

thick sliced (approximately 1 Lb.)

1/2 Cup (2 Oz.) Grated

2

Large Onions, peeled, sliced

Cheddar cheese

2

Large Tomatoes, sliced

Salt and ground black pepper,

1

Medium Green pepper,

to taste

 

seeded, cubed

 

Preheat 6-Qt. Roaster Oven to 350˚F.

Lightly spray Cookwell with spray cooking oil. Add margarine. Cover; cook until melted. Layer vegetables in preheated Cookwell. Sprinkle on seasonings and cheeses.

Cover; bake 30 to 35 minutes or until hot and bubbly. Remove excess liquid from vegetables with baster, if desired.

Serves 4 to 6.

6 Qt. Roaster Oven

14

Minestrone Soup

4

Cups Beef broth

1

Can (15 Oz.) Stewed tomatoes

4

Small Red potatoes, peeled,

1

Can (2 Oz.) Tomato paste

 

coarsely diced

1/4 Cup Elbow macaroni, uncooked

2

Medium Carrots, peeled,

1

Pkg. (10 Oz.) Mixed

 

thinly sliced

 

frozen vegetables

1

Small Onion, chopped

1 Can (15 Oz.) Great Northern beans

1

Stalk Celery, thinly sliced

2

Slices Fried bacon, crumbled

2

Large Tomatoes, peeled,

Salt and ground black pepper, to taste

 

seeded, coarsely chopped

 

 

Preheat 6-Qt. Roaster Oven to 375˚F.

Add broth and fresh vegetables into preheated Cookwell. Cover; cook

10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover; cook 10 minutes.

Add remaining ingredients. Reduce temperature to 300˚F. Cover; cook 30 to 45 minutes or until macaroni is tender and soup is heated through.

Serves 4 to 6.

Corned Beef and Cabbage

1

(2 to 2-1/2 Lb.) Corned

4

Medium Red potatoes

 

beef brisket

 

peeled, halved

1/4 Tsp. Ground black pepper

2

Small Onions, peeled

1/4 Tsp. Rosemary

2

Small Parsnips, peeled, quartered

1

Bay leaf

2

Large Carrots, peeled, quartered

1

Whole Clove

1

Small Cabbage, cored,

 

 

 

cut into 4 wedges

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Contents Roaster Oven One Year Limited Warranty Important SafeguardsQt. Guide How To Use And Care For Your 6 Qt. Nesco Roaster Oven Get To Know Your 6 Qt. Roaster OvenTo Operate Your Roaster Oven Replace the Cover. Always cook with the Cover in placeCare And Cleaning Helpful HintsRoasting Chart Baking ChartType of Food Meat Steam/Poach ChartVegetable Steam Fish, Seafood and Meat Chart Poach ChartType of Meat Type of Food Steam TimeNesco Roasters Bake Chart Deep Dish PizzaBaked Fish Steaks Layered EnchiladaTurkey Mornay Spaghetti PiePreheat 6-Qt. Roaster Oven to 425˚F Twice Baked Sweet Potatoes Rice PuddingSize pieces and arrange evenly into Cookwell New England Clam Chowder Tomato BisquePreheat 6-Qt. Roaster Oven to 400˚F Clams, salt and pepper. Cover cook 10 minutesChicken Vegetable Stew Bean PotLasagna Rollups Preheat 6-Qt. Roaster Oven to 300˚FCheesy Spinach Dip Pizza FondueChili Minestrone Soup Vegetable BakeCorned Beef and Cabbage Chicken Wings Chicken PaprikashPot Roast Preheat 6-Qt. Roaster Oven to 400˚FRoast Pork Chops Swiss SteakStuffed Pork Chops Mini-Meat Loaves A C H I N G / S T E a M I N G Poaching Liquid Whole ChickenChicken and Spinach Salad Tangy Beans Shrimp and Scallop KebobsSquash Souffle Qt. Roaster Oven Qt. Roaster Oven Qt. Roaster Oven 2000, The Metal Ware Corporation
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