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Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Add meat, onions and celery. Cover; cook 15
to 20 minutes or until browned.
Reduce temperature to 325˚F. Add remaining ingredients; stir to mix.
Cover; cook 30 to 40 minutes or until bubbly hot.
Serves 8 to 10.
Vegetable Bake
2 Tbsp. Margarine 1 Tsp. Dill weed
1 Medium Eggplant, peeled, cut into 1/2 Tsp. Italian herb seasoning
1/2-inch slices (approximately 1 Lb.)
1/2 Cup (2 Oz.) Grated
2 Medium Zucchini, peeled, Swiss cheese
thick sliced (approximately 1 Lb.)
1/2 Cup (2 Oz.) Grated
2 Large Onions, peeled, sliced Cheddar cheese
2 Large Tomatoes, sliced Salt and ground black pepper,
1 Medium Green pepper, to taste
seeded, cubed
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Layer vegetables in preheated Cookwell.
Sprinkle on seasonings and cheeses.
Cover; bake 30 to 35 minutes or until hot and bubbly. Remove
excess liquid from vegetables with baster, if desired.
Serves 4 to 6.
Minestrone Soup
4 Cups Beef broth 1 Can (15 Oz.) Stewed tomatoes
4 Small Red potatoes, peeled, 1 Can (2 Oz.) Tomato paste
coarsely diced
1/4 Cup Elbow macaroni, uncooked
2 Medium Carrots, peeled, 1 Pkg. (10 Oz.) Mixed
thinly sliced frozen vegetables
1 Small Onion, chopped
1 Can (15 Oz.) Great Northern beans
1 Stalk Celery, thinly sliced 2 Slices Fried bacon, crumbled
2 Large Tomatoes, peeled,
Salt and ground black pepper, to taste
seeded, coarsely chopped
Preheat 6-Qt. Roaster Oven to 375˚F.
Add broth and fresh vegetables into preheated Cookwell. Cover; cook
10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover;
cook 10 minutes.
Add remaining ingredients. Reduce temperature to 300˚F. Cover;
cook 30 to 45 minutes or until macaroni is tender and soup is heated
through.
Serves 4 to 6.
Corned Beef and Cabbage
1 (2 to 2-1/2 Lb.) Corned 4 Medium Red potatoes
beef brisket peeled, halved
1/4 Tsp. Ground black pepper 2 Small Onions, peeled
1/4 Tsp. Rosemary
2 Small Parsnips, peeled, quartered
1 Bay leaf 2 Large Carrots, peeled, quartered
1 Whole Clove 1 Small Cabbage, cored,
cut into 4 wedges
Preheat 6-Qt. Roaster Oven to 325˚F.
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