Proctor-Silex 840161600 manual Cooking Recipes cont, Roasting Recipes, Chili, Quick Roast Turkey

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Cooking Recipes (cont.)

Chili

2 tablespoons (30 ml) oil

2 pounds (900 g) beef chuck, cut into small pieces

1 pound (450 g) hot Italian sausage, removed from casings

1 pound (450 g) sweet Italian sausage, removed from casings 2 large onions, chopped

1 large green pepper, seeded and chopped

1 tablespoon (15 ml) minced garlic

4 tablespoons (60 ml) canned, sliced jalapeno peppers (half of 4-ounce [115 g] can) 4 tablespoons (60 ml) chili powder

2 tablespoons (30 ml) ground cumin

1 teaspoon (5 ml) black pepper

2 (16-ounce [450 g]) can kidney beans

28-ounce (787 g) can diced tomatoes, undrained

12-ounce (350 g) can tomato paste

2 (15-ounce [425 g]) cans chicken broth

Set temperature dial to 400ºF (200ºC). In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, garlic, and jalapeno and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF (130ºC). Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts (5 L).

Roasting Recipes

Quick Roast Turkey

The roaster oven cooks a turkey in about half the time of a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked. The roaster oven DOES NOT brown a turkey. The constant dripping of condensation from the cover of the roaster prevents the turkey from browning but also produces a turkey that is moist and juicy.

14 to 18 pound (6.3-8.1 kg) fresh or thawed turkey 1 onion, cut in half

2 stalks celery

1 teaspoon (5 ml) salt

1⁄2 teaspoon (2.5 ml) pepper

1⁄4 cup butter (60 ml), melted

Remove the rack. Pour 1⁄2 cup (125 ml) water into the insert pan, cover and preheat to 325ºF (160ºC). Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy. Rinse bird inside and out with cold water. Place onion and celery inside turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with butter. Place in roaster. Cover and cook at 325ºF (160ºC) for 2 to 21⁄2 hours. Check meat thermometer reading. Continue cooking until meat thermome- ter registers 180ºF (82ºC).

Turkey Browning Sauce

For turkey with a brown skin, use the following recipe before cooking:

1⁄4 cup (60 ml) melted butter or margarine

11⁄2 teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet 1 teaspoon (5 ml) paprika

Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and

cook as directed.

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