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Chicken Wings:
1 Lb. Chicken wings 1 Tbsp. Paprika
1/4 Cup Seasoned bread crumbs Dash Seasoned salt
1/4 Cup Crushed flake cereal 1/4 Tsp. Ground black pepper
2 Tbsp. Grated Parmesan cheese 1/2 Clove Garlic, minced
1 Tbsp. Chopped Parsley 1/4 to 1/3 Cup melted margarine
Set Rack in Roaster Oven. Cover; preheat to 400˚F.
Disjoint wings and discard wing tip ends. Combine remaining 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 (2-1/2 to 3 Lb.) Pot roast 4 Large Onions, cut in half
8 Whole Small red potatoes, peeled 2 Tbsp. Margarine, melted
1/2 tsp. Browning sauce 4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell and Rack with cooking oil. Arrange 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.
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