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 | ⁄ | |
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.
E9
