MW 6qt #63847 10/25/01 2:30 PM Page 17 Sally Mercury:65946 Metalware books:63847:
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.
Serves 4.
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
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 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 |
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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
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 | 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 |
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Set Rack in Cookwell. Preheat
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.
Serves 4.
15
