www.oster.com
www.oster.com
SPAGHETTI SAUCE
1 can (28 oz) petit diced tomatoes
1 can (28 oz) tomato sauce
2 tbsp tomato paste
1 large onion, finely chopped
½ cup chopped Italian parsley
4 large cloves garlic, minced
2 tbsp dried basil
3 tsp dried oregano
1 ½ tsp salt
¼ tsp pepper
2 lbs hot cooked pasta
Shredded Parmesan cheese
Add all ingredients to removable roaster pan. Cook at 350⁰ F for
1hour. Add meatballs and cook 1 hour longer.
Serve over hot cooked pasta. Add shredded Parmesan cheese, if
desired.
Makes about 18 servings
BAKED BEANS
2 cans (7-lbs. each) pork and beans 1⁄2 cup Worcestershire sauce
1 ½ cup molasses
2 tablespoons dry mustard
1 ¼ cup ketchup
powder
1 pound bacon, cooked
¾ cup prepared barbecue sauce
until just crisp and cut up
Combine all ingredients in an oven safe dish and place in
roaster pan. Cover and cook at 300° F for 2 hours or until
heated through. Stir occasionally.
BARBECUE BEANS
8 cans (16 oz, ea) baked beans
1 large green pepper, chopped
1 large onion, chopped
2 cups ketchup
2 cups barbecue sauce
½ cup molasses
¼ cup mustard
¼ cup Worcestershire sauce
½ lb bacon, cooked and cut into 1-inch pieces
Add all ingredients to removable roaster pan. Cover and cook at
300⁰ F for 1 ½ hours or until heated through.
Makes about 24 servings
18
LEMON CHESECAKE
Crust: 2 cups finely ground animal crackers (about 8 oz)
2 tbsp granulated sugar ¼ cup unsalted butter, melted
Filling: 4 pkgs (8 oz, ea.) cream cheese, softened
4 large eggs, at room temperature
1 cup sour cream
½ cup heavy whipping cream
1 ¼ cups granulated sugar 2 tbsp fresh lemon juice
1 ½ tbsp grated lemon peel
Place rack in roaster oven with handles up and curved bars down.
Preheat roaster at 400⁰ F for 15 minutes. Generously butter 10-inch
spring form pan.
In medium bowl, combine all crust ingredients. Using a fork, toss to
thoroughly blend. Press against bottom and about ¾-inch up sides
of pan. {Place on rack in roaster oven pan; cover and bake for 10
minutes until crust is set. Remove to wire rack. Reduce roaster oven
temperature to 350⁰ F.
In large bowl of electric mixer beat cream cheese until light and
fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add
eggs, one at a time, beating well after each addition. Gradually beat
in remaining ingredients until fully blended. Spoon filling into
prepared crust.
Place pan on to rack in roasting pan. Bake until filling is set and
golden brown on top, about 50 to 55 minutes. (Cooking
thermometer should register 155⁰F when inserted into center of
cheesecake. Remove pan from oven and cool on wire rack.
Cheesecake will rise slightly above the top of the pan and will fall
slightly as it cools.
When fully cooled, cover and refrigerate overnight before serving.
Cheesecake may be refrigerated up to 4 days or frozen up to 1
month. If frozen, refrigerate overnight to thaw.
To serve, garnish with lemon slices.
Makes 10 to 12 servings
19
General Roaster Ovens IB_Oster_15ESM1.indd 18-19
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