11
COOK
Summer Vegetable Soup
2 Tbsp. Vegetable oil 1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled coarsely chopped
and cubed 12 Oz. Shelled Peas,
fresh or
2 Large Carrots, thinly sliced
frozen
1 Medium Leek, thinly sliced 1/2 Tsp. Sweet basil
1/2 Lb. Asparagus, top stalks 1/2 Tsp. Italian herb seasoning
1/2 Lb. Mushrooms, cleaned, 4 to 5 Cups Chicken broth
thinly sliced Salt and ground black pepper,
to taste
Grated Parmesan, to serve
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5
minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20
minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until
vegetables are tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
Tomato Bisque
1/4 Cup Margarine 3 to 4 Cups Milk*
2 Green onions, finely chopped 1 Lb. Whole tomatoes, skinned,
1 Stalk Celery, finely chopped seeded and finely chopped
Salt and ground black pepper, to taste
1 Tsp. Baking soda
1 Tsp. Paprika 1/2 Lb. Lump crabmeat
1/2 Tsp. Ground marjoram 1/2 Lb. Chopped shrimp
1/4 Cup All purpose flour 6 Fresh parsley sprigs, to garnish
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine,
onions and celery. Cover; cook 10 minutes or until onions are tender.
Add salt, pepper, paprika and marjoram. Add flour; stir until smooth.
Gradually add milk; stirring until blended. Cook until slightly
thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp.
Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until
heated through.
Serves 4 to 6.
*2% whole, evaporated milk or half and-half
New England Clam Chowder
2 Tbsp. Margarine 1 Can (7 Oz.) Minced clams
1 Large Onion, diced Salt and ground black pepper,
2 Tbsp. All purpose flour to taste
3 Cups Milk* Paprika, to garnish
4 Medium Red potatoes, cooked, skinned and diced
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine and
onion to preheated Cookwell. Cover; cook 5 minutes or until onions are
tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes,
clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or
until heated through, stirring once. Do not allow soup to boil or the
milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
*1%, 2% or whole milk
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