RECIPES
CHICKEN TETRAZZINI
8 oz. spaghetti, broken and cooked according to package direction 2 cans (101/2 oz. each)condensed cream of mushroom soup
5 cups chicken, cut up | 1 - lb. Grated American cheese |
1/2 cup chopped red bell pepper | 1/2 teaspoon black pepper |
1 cup chicken broth | 3/4 cup chopped onion |
1/2 cup chopped green bell pepper |
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Combine all ingredients in Cooking Pan. Place in roaster and cover. Bake at 350°F until done and heated through.
CHILI
2 tablespoons oil | 1 tablespoon minced garlic |
4 tablespoons canned, sliced hot peppers | 4 tablespoons chili powder |
2 lbs. beef chuck, cut into small pieces | 2 tablespoons ground cumin |
1 lb. hot Italian sausage, (ground or | 1 teaspoon black pepper |
removed from casing) | 2 16 oz. cans kidney beans |
1 lb. Sweet Italian sausage | 12 oz. can tomato sauce |
28 oz. can diced tomatoes- | 2 15 oz. cans chicken broth |
1 large green pepper, seeded and chopped. | 2 large onions, chopped |
Set cook temperature to 400°F. Add oil to the Cooking Pan. Add the beef and sausage. Cook for about 25 minutes. Add the onions, pepper, hot peppers and garlic. Cook for about 5 minutes or until onions start to get tender.Stir in the remaining ingredients. Reduce the temperature to 275°F .Cover and cook for at least 2 to 2 1/2 hours .Stir at least 2 to 3 times during cooking cycle.
PEPPER CRUSTED BRAISED SHORT RIBS
6 to 9 lbs. Beef short ribs | 15 cloves of garlic |
1/4 cup freshly cracked black pepper | 5 (14 oz. ) cans beef broth |
2 teaspoon salt | 1 cup red wine (optional) |
Preheat oven to 450°F. Rub ribs with pepper and garlic, covering all sides. Sprinkle with salt. Place ribs In Cooking Pan and cover. Cook 15 to 30 minutes, turning to brown all sides. Pour broth over ribs. Recover, reduce heat to 300. Cook for about 2 to 2 1/2 hours or until ribs are tender.°F
PORK ROAST
4 to 5 lb. pork loin roast | 1/2 teaspoon pepper |
4 cloves garlic | 1/2 cup Italian dressing |
1 teaspoon salt | 1/4 cup Worcestershire sauce |
Preheat roaster to 350°F. Place roast on Roasting Rack. Press minced garlic into surface or the roast. Place rack inside of Cooking Pan. Combine the Italian dressing and Worcestershire sauce. Brush onto roast. Cover. Cook for about 2 to 2 1/2 hours or until done.
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| RECIPES |
SPAGHETTI SAUCE |
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1 can (48 oz) tomato juice | 1/3 cup basil |
4 cans (28 oz) diced tomatoes | 1/4 cup oregano leaves |
2 cans (12 oz) tomato paste | 1 1/2 tablespoons parsley |
2 tablespoons Worcestershire sauce | 1 tablespoon thyme |
6 cups water | 1 tablespoon salt |
5 cloves garlic, minced | 1 teaspoon pepper |
Set temperature of roaster to 350°F. Add all ingredients - adding liquids first and the remaining ingredients. Stir well to combine. Cover and cook for 3 to 4 hours. Stir occasionally.
MEATBALLS
5 lbs. ground beef | 1 1/2 teaspoons salt |
1 cup Italian seasoned, fine, dry bread crumbs | 1/2 teaspoon pepper |
5 eggs |
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Preheat oven and Cooking Pan to 425°F. Combine all the ingredients - alternating dry and then liquid with the ground beef.Form into 1 inch balls. Place meatballs in Cooking Pan. Cover and cook 30 to 45 minutes or until done. Stir occasionally to brown all sides.
Makes app. 75 meatballs.
If adding to Spaghetti Sauce(listed above)add meatballs to sauce during the last 1 to 1 1/2 hours of cook time for sauce.
CHEESECAKE
You will need a 9 1/2 inch spring form pan .
6 | 8 oz packages of cream cheese, softened to room temperature | |
1 | 1/2 cups sugar | 5 eggs |
1 teaspoon vanilla | 1 tablespoon lemon juice | |
Butter for the pan | 1/2 cup graham cracker crumbs | |
Generously grease the bottom and sides of the spring form pan. Sprinkle the crumbs over the bottom of the pan. In a large mixing bowl beat the cream cheese until smooth. Add sugar and continue to beat until smooth.Add eggs, beating well after each addition. Stir in vanilla and lemon juice. Pour into spring form pan. Cover the pan with aluminum foil. (Note - be sure you cover with foil, this prevents condensation form the roaster dripping into the cake). Pour 3 quarts of hot water into the Cooking Pan. Place Roasting Rack into Cooking Pan. Place cake pan onto rack. Cover and bake at 325°F for 1 1/2 hours. Carefully remove and let cool. Refrigerate thoroughly before serving.
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