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CHICKEN WINGS
(Makes 45 to 50 pieces)
3 lbs. Chicken Wings
3 Tbsp. Paprika
3/4 Cup Seasoned Bread Crumbs
Dash Seasoned Salt
3/4 Cup Corn Flake Cereal, Crushed
3/4 tsp. Ground Black Pepper
6 Tbsp. Parmesan Cheese, grated
1-1/2 Clove Garlic, minced
3 Tbsp. Parsley, chopped
3/4 to 1 Cup Margarine, melted
Set RACK in COOKWELL. Cover and preheat to 425˚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 and roast 10 minutes. Rearrange
center wings to outside edge. Cover and roast 10 to 15 minutes or until crispy and browned.
POT ROAST
(Serves 10 to 12)
2 (5 to 6 lbs.) Pot Roast
6 Large Onions, cut in half
20 Whole Small Red Potatoes, peeled
5 Tbsp. Margarine, melted
1 tsp. Browning Sauce
10 Medium Carrots, cut into chunks
Set rack in COOKWELL. Cover and preheat 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); 45 to 60 minutes for well done (160˚F).
For slow cooking: Brown meat then reduce temperature to 250˚F and roast 2 to 3 hours or until tender.
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