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Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly wipe Cookwell with cooking oil. Rub seasonings onto outside of brisket. Place meat
in preheated Cookwell. Add enough hot water to reach halfway up meat; add Bay leaf and
Clove. Cover; cook 10 minutes.
Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4 hours or until meat and
vegetables are tender.
Serves 4.
ROAST
Chicken Paprikash:
1 (2 to 3 Lb.) Frying chicken, skin removed 1 tsp. All purpose flour
3/4 Cup Sour cream or lowfat plain yogurt 1 Tbsp. Hungarian paprika
1 Pkg. (1-1/4 Oz.) Dry golden onion soup mix
1/4 Cup Chicken broth
Salt and ground black pepper, to taste
Hot egg noodles, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Arrange chicken in preheated Cookwell. Sprinkle soup mix and
paprika evenly over chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45 minutes
(180˚F. on meat thermometer).
Combine broth, sour cream, flour, salt and pepper in a small mixing bowl. Spoon over and around
chicken. Reduce temperature to 300˚F.; cover; roast 5 to 10 minutes.Serve immediately over hot
noodles.
Serves 4 to 6.
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 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; 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.
