Nesco 6-QT manual Pizza Fondue, Cheesy Spinach Dip, Chili

MW 6qt roaster 63807 10/25/01 2:26 PM Page 15 Sally Mercury:65946 Metalware books:63807:

Pizza Fondue

1	Lb. Lean ground beef	1/2 Cup (2 Oz.) Shredded
2	Green onions, thinly sliced	Cheddar cheese
1/2 Tsp. Italian herb seasoning		1/2 Cup (2 Oz.) Shredded
2	Cans (10-1/2 Oz. ea.) Italian	Mozzarella cheese
	pizza sauce	1 Pkg. (14 Oz.) Tostadas, to serve

Preheat 6-Qt. Roaster Oven to 425˚F.

Lightly spray Cookwell with spray cooking oil. Break beef apart; place in preheated Cookwell. Add onions and seasonings. Cover; cook 8 to 10 minutes or until meat is browned, stirring once. Add pizza sauce; stir to coat meat. Sprinkle on cheeses. Cover; cook 15 to 20 minutes or until cheeses are set and fondue is heated through.

Reduce temperature to 200˚F. Serve over heated tostadas, using a long-handled spoon.

If fondue cools, cover and reheat at 425˚F. or until hot and bubbly. Serves 10 to 12.

Cheesy Spinach Dip

2	Cups (8 Oz.) Monterey Jack	2	Large Tomatoes, skinned,
	cheese, cut into pieces		seeded, chopped
1	Pkg. (8 Oz.) Cream cheese,	1	Medium Onion, finely chopped
	softened	1/3 Cup Half-and-half
1	Pkg. (10 Oz.) Frozen chopped	2	Whole Jalapeno peppers,
	spinach, thawed, thoroughly		chopped, optional

drained

Crackers, cocktail rye bread or fresh cut vegetables, to serve

Preheat 6-Qt. Roaster Oven to 300˚F.

Lightly spray Cookwell with spray cooking oil.

In medium mixing bowl, combine all ingredients; stir until well

blended. Spoon into preheated Cookwell. Cover; bake 30 to 40 minutes or until center is set and edges are puffed.

Serve warm with crackers, cocktail rye bread or your choice of cut fresh vegetables.

Serves 8 to 10.

Chili

2	Tbsp. Margarine	2	Cans (8 oz.) Tomato sauce
2	Lb. Ground beef	1	Can (16 Oz.) Red kidney beans,
1	Medium Onion, chopped		drained
1	Clove Garlic, minced	1	Tbsp. Chili powder
1	Can (16 Oz.) Stewed tomatoes	1	Tbsp. Italian herb seasoning
1	Can (10-3/4 Oz.) Tomato soup,	2	Tbsp. Brown sugar
	undiluted

Preheat 6-Qt. Roaster Oven to 425˚F.

Lightly spray Cookwell with spray cooking oil. Break apart meat; place in preheated Cookwell. Add onions and garlic. Cover; cook 10 to 12 minutes or until meat is browned, stirring once. Stir in remaining ingredients until well mixed. Reduce temperature to 325˚F.; cover; cook 45 to 60 minutes or until flavors blend.

Serves 8 to 10.

	B-B-Q Sandwiches
2	Tbsp. Margarine	2	Tsp. Worcestershire sauce
2	Lb. Ground beef or turkey,	1	Can (10-3/4 Oz.) Tomato soup,
	crumbled		undiluted
1	Large Onion, chopped	1	Cup Ketchup
3	Stalks Celery, thinly sliced	1/2 Cup B-B-Q sauce
13			Continued
			6 Qt. Roaster Oven