8
English
Tomato Bisque:
1/4 Cup Margarine
3 to 4 Cups (2% whole, evaporated milk or half and-
half)
2 Green onions, finely chopped
1 Lb.Tomatoes, seeded and chopped
1 Stalk Celery, finely chopped
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
Salt and ground black pepper, to taste
Preheat 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.
New England Clam Chowder:
2 Tbsp. Margarine
1 Can (7 Oz.) Minced clams
1 Large Onion, diced
2 Tbsp. All purpose flour
3 Cups Milk (1%, 2% or whole)
Paprika, to garnish
4 Medium Red potatoes, cooked, peeled and diced
Salt and ground black
pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to 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.
Chicken Vegetable Stew:
1 Tbsp. Vegetable oil
1 Med. Tomato, seeded, and
chopped
1 (3 to 4 Lb.) Chicken, cut into bite-size pieces 1/2 tsp. Poultry seasoning
1 Medium Leek, thinly sliced
1/4 tsp. Thyme
1 Medium Carrot, thinly sliced
1 Medium Parsnip, diced
1 Cup Chicken stock
2 Stalks Celery, thinly sliced
Corn starch, to thicken
Salt and ground black pepper, to
taste
Preheat Roaster Oven to 325˚F.
Lightly wipe Cookwell with cooking oil. Add oil to preheated Cookwell.
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken pieces. Cover; cook 10
minutes, stirring once.
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes or until hot. Thicken
stock with corn starch, if desired.
Serves 4.
