MW 6qt roaster 63807 10/25/01 2:26 PM Page 16 Sally Mercury:65946 Metalware books:63807:
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine. Cover; cook until melted. Add meat, onions and celery. Cover; cook 15 to 20 minutes or until browned.
Reduce temperature to 325˚F. Add remaining ingredients; stir to mix. Cover; cook 30 to 40 minutes or until bubbly hot.
Serves 8 to 10.
Vegetable Bake
2 | Tbsp. Margarine | 1 Tsp. Dill weed |
1 | Medium Eggplant, peeled, cut into | 1/2 Tsp. Italian herb seasoning |
| 1/2 Cup (2 Oz.) Grated | |
2 | Medium Zucchini, peeled, | Swiss cheese |
| thick sliced (approximately 1 Lb.) | 1/2 Cup (2 Oz.) Grated |
2 | Large Onions, peeled, sliced | Cheddar cheese |
2 | Large Tomatoes, sliced | Salt and ground black pepper, |
1 | Medium Green pepper, | to taste |
| seeded, cubed |
|
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine. Cover; cook until melted. Layer vegetables in preheated Cookwell. Sprinkle on seasonings and cheeses.
Cover; bake 30 to 35 minutes or until hot and bubbly. Remove excess liquid from vegetables with baster, if desired.
Serves 4 to 6.
6 Qt. Roaster Oven | 14 |
Minestrone Soup
4 | Cups Beef broth | 1 | Can (15 Oz.) Stewed tomatoes |
4 | Small Red potatoes, peeled, | 1 | Can (2 Oz.) Tomato paste |
| coarsely diced | 1/4 Cup Elbow macaroni, uncooked | |
2 | Medium Carrots, peeled, | 1 | Pkg. (10 Oz.) Mixed |
| thinly sliced |
| frozen vegetables |
1 | Small Onion, chopped | 1 Can (15 Oz.) Great Northern beans | |
1 | Stalk Celery, thinly sliced | 2 | Slices Fried bacon, crumbled |
2 | Large Tomatoes, peeled, | Salt and ground black pepper, to taste | |
| seeded, coarsely chopped |
|
|
Preheat
Add broth and fresh vegetables into preheated Cookwell. Cover; cook
10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover; cook 10 minutes.
Add remaining ingredients. Reduce temperature to 300˚F. Cover; cook 30 to 45 minutes or until macaroni is tender and soup is heated through.
Serves 4 to 6.
Corned Beef and Cabbage
1 | (2 to | 4 | Medium Red potatoes |
| beef brisket |
| peeled, halved |
1/4 Tsp. Ground black pepper | 2 | Small Onions, peeled | |
1/4 Tsp. Rosemary | 2 | Small Parsnips, peeled, quartered | |
1 | Bay leaf | 2 | Large Carrots, peeled, quartered |
1 | Whole Clove | 1 | Small Cabbage, cored, |
|
|
| cut into 4 wedges |
