Chicken Wings, Chicken Paprikash, Pot Roast

MW 6qt roaster 63807 10/25/01 2:26 PM Page 17 Sally Mercury:65946 Metalware books:63807:

Preheat 6-Qt. Roaster Oven to 325˚F.

Lightly spray Cookwell with spray cooking oil. Rub seasonings onto outside of brisket. Place meat in preheated Cookwell. Add enough hot water to reach halfway up meat; add bay leaf and clove. Cover; cook 10 minutes.

Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4 hours or until meat and vegetables are tender.

Chicken Wings

1 Lb. Chicken wings (approx. 8) 1/4 Cup Seasoned bread crumbs 1/4 Cup Crushed flake cereal

2 Tbsp. Grated Parmesan cheese

1 Tbsp. Chopped Parsley

1 Tbsp. Paprika Dash Seasoned salt

1/4 Tsp. Ground black pepper 1/2 Clove Garlic, minced

1/4 to 1/3 Cup Melted margarine

Serves 4.

R O A S T

Chicken Paprikash

1(2 to 3 Lb.) Frying chicken,	3/4 Cup Sour cream or
cut up, skin removed	lowfat plain yogurt
1 Pkg. (1-1/4 Oz.) Dry golden	1 Tsp. All purpose flour
onion soup mix	Salt and ground black pepper, to taste
1 Tbsp. Hungarian paprika	Hot egg noodles, to serve
1/4 Cup Chicken broth

Preheat 6-Qt. Roaster Oven to 400˚F.

Lightly spray Cookwell with spray cooking oil. Arrange chicken in preheated Cookwell. Sprinkle soup mix and paprika evenly over chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45 minutes (180˚F. on meat thermometer).

Combine broth, sour cream, flour, salt and pepper in a small mixing bowl. Spoon over and around chicken. Reduce temperature to 300˚F.; cover; roast 5 to 10 minutes. Serve immediately over hot noodles.

Serves 4 to 6.

Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 425˚F. Disjoint wings and discard wing tip ends. Combine remaining

ingredients except margarine; stir until well mixed. Dip wings in melted margarine, then roll in bread crumb mixture. Place on Rack. Cover; roast 10 minutes. Rearrange center wings to outside edge. Cover; roast 10 to 15 minutes or until crispy and browned.

Makes 16 pieces.

Pot Roast

1	(2-1/2 to 3 Lb.) Pot roast	4	Large Onions, cut in half
8	Whole Small red potatoes,	2	Tbsp. Margarine, melted
	peeled	1/2 Tsp. Browning sauce
4	Medium Carrots, cut into chunks

Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F. Lightly spray Cookwell and Rack with spray cooking oil. Arrange

meat and vegetables on Rack. Stir together margarine and browning sauce; brush over meat. Cover; roast 10 minutes. Reduce temperature to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F. on meat thermometer); 45 to 60 minutes for well done (160˚F. on meat thermometer).

For slow cooking: Brown meat then reduce temperature to 250˚F. and roast 2 to 3 hours or until tender.