Nesco manual Cocktail Meatballs, Roast Beef, 18-Qt.Roaster Oven, R O A S T

MW 18qt #63813 10/25/01 2:27 PM Page 9 Sally Mercury:65946 Metalware books:63813:

R O A S T

Meatballs

5 Lb. Lean ground beef

2Pkg. (1-1/4 Oz.) Dry onion soup mix

4Large Eggs

Preheat Roaster Oven to 425°F.

Combine all ingredients; stir until well mixed. Form into 1-inch meatballs. Place meatballs into preheated Cookwell. Cover; bake 30 to 45 minutes. Stir occasionally to brown all sides of meatballs.

Makes approximately 200 meatballs.

Cocktail Meatballs

1/2 Recipe Meatballs, cooked (from above)

1Jar (18 Oz.) Grape jelly

1Jar (16 Oz.) Chili Sauce

1Pkg. (1-1/4 Oz.) Brown gravy mix.

Preheat Roaster Oven to 325°F.

Place meatballs in Cookwell; add sauce ingredients. Stir. Cover; cook 45 to 60 minutes or until hot and bubbly.

To hold: Reduce temperature to 250°F. to hold for several hours and during serving. Makes approximately 100 meatballs.

Roast Beef

2(4-1/2 to 5 Lb. ea.) Beef Sirloin tip roasts 1/4 Cup Cider vinegar

1Pkg. (1-1/4 Oz.) Dry onion soup mix

1Tbsp. Italian herb seasoning 1/2 Tsp. Dry mustard

1/2 Tsp. Ground black pepper

Preheat Roaster Oven to 400°F.

Brush vinegar evenly over roasts. Combine soup and seasonings; rub over meat. Place meats on Rack. Set Rack in preheated Cookwell. Cover; roast 20 to 25 minutes per pound or until internal temperature reaches 150°F on meat thermometer. Skim fat from meat drippings; discard fat. Pour drippings over meat before serving.

Serves 25.

18-Qt. Roaster Oven 9