Nesco 6 Qt. Roaster Oven Vegetable Bake, Minestrone Soup, Corned Beef and Cabbage, Serves 8 to

MW 6qt #63847 10/25/01 2:30 PM Page 16 Sally Mercury:65946 Metalware books:63847:

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-inch slices (approximately 1 Lb.)	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.

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 6-Qt. Roaster Oven to 375˚F.

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 2-1/2 Lb.) Corned	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

Preheat 6-Qt. Roaster Oven to 325˚F.

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