Hamilton Beach 32183, 32181 Chili, Roast Chicken with Honey Mustard Glaze, Whole Beef Tenderloin

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Chili

2 tablespoons oil

2 pounds beef chuck, cut into small pieces

1 pound hot Italian sausage, removed from casings

1 pound sweet Italian sausage, removed from casings

2 large onions, chopped

1 large green pepper, seeded and chopped

4 tablespoons canned, sliced jalapeno peppers (half of 4-ounce can)

1 tablespoon minced garlic

4 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon black pepper

2 16-ounce can kidney beans

28-ounce can diced tomatoes, undrained

12-ounce can tomato paste

2 15-ounce cans chicken broth

Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF. Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.

Roast Chicken with Honey Mustard Glaze

6 to 7 pound roaster chicken		1⁄2 cup honey
1⁄2	teaspoon salt	3 tablespoons prepared mustard
1⁄4	teaspoon pepper

Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture. Place on rack and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until done.

Whole Beef Tenderloin

1 whole beef tenderloin, 7-9 pounds

2 teaspoons each: oregano, basil, thyme, and salt

1 teaspoon each: ground red pepper, black pepper, chili powder, and onion powder

Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin back toward middle and tie with kitchen twine. This is so the roast will cook more evenly. Combine all seasonings and rub over roast. Place roast on rack and place rack in roaster. Cover and roast at 400ºF for 11⁄2 hours before removing cover to check with meat thermometer. Cook to a minimum internal temperature of 140ºF for rare. Yield: 14 to 20 servings.

Blue Cheese Shrimp

4 ounces blue cheese, crumbled	1 clove garlic, minced
8 ounces cream cheese, cut in cubes	1⁄3 cup white wine*
and at room temperature	2 pounds shelled raw shrimp
1 tablespoon chopped fresh chives	Cooked rice or pasta
1 tablespoon chopped fresh parsley

In a medium mixing bowl combine the blue cheese, cream cheese, chives, parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a greased shallow 2-quart casserole dish. Place in roaster oven and bake at 400ºF for 20 minutes or until mixture is bubbly and shrimp are just done. Mixture will be soupy. Serve over hot rice or pasta. Makes 6 servings.

* You may substitute 1⁄4 cup gingerale + 1 tablespoon lemon juice for the wine.

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