Hamilton Beach Roaster Oven Recipes, Appetizers, Party Meatballs, Baked Crab and Brie Dip

Roaster Oven Recipes

Unless otherwise instructed, preheat roaster oven for 15 minutes to the tempera- ture stated in the recipe.

If recipe calls for the use of a baking pan or dish, take the rack out of the oven. Preheat oven to desired temperature. Then place pan on the rack and then place both into the roaster oven. Bake as instructed in the recipe. The rack makes it easier to place or remove pans or dishes in the hot roaster oven.

Appetizers

Party Meatballs

5-pound bag pre-cooked	12-ounce jar currant jelly
frozen meatballs	12-ounce bottle chili sauce
12-ounce jar grape jelly	12-ounce bottle cocktail sauce

Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at 250ºF for 2 hours or until heated through.

Baked Crab and Brie Dip

1 tablespoon vegetable oil	1 cup milk
1 tablespoon minced garlic	1 pound crabmeat
4 green onions, finely chopped	10 ounces frozen, chopped spinach,
(include half of green top)	thawed and squeezed dry
8 ounces Brie	6-ounce jar marinated artichoke hearts,
8 ounces cream cheese,	drained and chopped
room temperature	1 tablespoon prepared mustard

In a large skillet over medium heat, sauté the garlic and onion, until the onion is limp. Remove any rind from the Brie and cut into 1⁄2 inch pieces. Add to the skillet. Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir just until cheeses melt. Remove from heat and dump into mixing bowl. Pick through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking dish or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or until lightly browned. Serve with crackers or toasted slices of French bread.

Makes 8 hors d’oeurve servings.

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