MW 6qt #63847 10/25/01 2:30 PM Page 13 Sally Mercury:65946 Metalware books:63847:
C O O K
Preheat
Lightly spray Cookwell with spray cooking oil. Add margarine, onions and celery. Cover; cook 10 minutes or until onions are tender.
Summer Vegetable Soup
2 Tbsp. Vegetable oil
2 Lb. Red potatoes, peeled and cubed
2 Large Carrots, thinly sliced
1 Medium Leek, thinly sliced 1/2 Lb. Asparagus, top stalks 1/2 Lb. Mushrooms, cleaned,
thinly sliced
1 Lb. Tomatoes, peeled, seeded, coarsely chopped
12 Oz. Shelled Peas, fresh or frozen
1/2 Tsp. Sweet basil
1/2 Tsp. Italian herb seasoning 4 to 5 Cups Chicken broth Salt and ground black pepper,
to taste
Grated Parmesan, to serve
Add salt, pepper, paprika and marjoram. Add flour; stir until smooth. Gradually add milk; stirring until blended. Cook until slightly thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp.
Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until heated through.
Serves 4 to 6.
*2% whole, evaporated milk or half
New England Clam Chowder
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20 minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
Tomato Bisque
1/4 Cup Margarine | 3 to 4 Cups Milk* | ||
2 | Green onions, finely chopped | 1 | Lb. Whole tomatoes, skinned, |
1 | Stalk Celery, finely chopped |
| seeded and finely chopped |
Salt and ground black pepper, to taste | 1 | Tsp. Baking soda | |
1 | Tsp. Paprika | 1/2 Lb. Lump crabmeat | |
1/2 Tsp. Ground marjoram | 1/2 Lb. Chopped shrimp | ||
1/4 Cup All purpose flour | 6 | Fresh parsley sprigs, to garnish | |
2 | Tbsp. Margarine | 1 Can (7 Oz.) Minced clams |
1 | Large Onion, diced | Salt and ground black pepper, |
2 | Tbsp. All purpose flour | to taste |
3 | Cups Milk* | Paprika, to garnish |
4 Medium Red potatoes, cooked, skinned and diced Preheat
Lightly spray Cookwell with spray cooking oil. Add margarine and onion to preheated Cookwell. Cover; cook 5 minutes or until onions are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes, clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika. Serves 4.
*1%, 2% or whole milk
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