The Pampered Chef MAGIC POT, Recipes

Page: 13 / 58

“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
13
1 can dark soda (coke, diet Pepsi, etc.)
Preheat oven to 350 degrees. Place roast in the Deep Covered Baker and cover with soda and ketchup. Cover and cook for about 30
minutes per lb. Optional: Add onions & pressed garlic.
If there are leftovers, shred and mix with the sauce and you have BBQ for a couple of meals.
BURGUNDY POT ROAST
Beef Roast
1 cup burgundy wine
8 oz can tomato sauce
Dry Vegetable Soup mix
Egg Noodles
Preheat oven to 350 degrees. Place roast in the Deep Covered Baker and add wine, tomato sauce, and 1 package of dry vegetable
soup mix. Cover with lid and bake 3 ‐ 3 ½ hours. Serve hot over egg noodles.
CHILI CHEESE PIE
½ 15oz refrigerated pie crusts (1 crust)
1 Tbsp cornmeal
2 Tbsp onion, chopped
8oz package shredded cheddar and Monterey Jack cheese
1 4oz can chopped green chilies, drained
3 eggs
¾ cup milk
2 medium plum tomatoes, thinly sliced
Preheat oven to 400 degrees. Let pie crust stand at room temperature 15 minutes. Unfold crust and roll to 12 inch circle using lightly
floured Baker’s Roller. Sprinkle cornmeal in bottom of Deep Covered Baker. Place crust in baker, pressing over bottom and up sides
to form a rim. Prick with fork. Bake 10 minutes; remove from oven. Reduce oven temperature to 350 degrees. Chop onion; sprinkle
cheese, chilies and onion into crust. In small bowl, whisk eggs and milk. Pour into crust. Arrange tomato slices around the edge,
overlapping slightly. Bake 35 ‐ 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
CHUCK ROAST WITH GRAVY
Chuck Roast
1 can Cream of Mushroom Soup
1 can Coke
Onion Soup mix
Egg Noodles
Preheat oven to 350 degrees. Mix Cream of Mushroom soup, Onion Soup mix, and Coke. Place roast in the Deep Covered Baker and
spread soup mixture over roast. Cover with lid. Bake for about 2 hrs.
EASY BAKED CHIMICHANGAS
1 lb ground beef
1 medium onion
1 – 2 garlic cloves
1 can (4 ounces) chopped green chilies
¾ ‐ 1 cup salsa
1 tablespoon Southwestern Seasoning Mix
8 – 10 flour tortillas (7 to 8 inches each)
1/3 stick butter
8 ounces cheddar/Monterey Jack cheese blend
3 – 4 Roma tomatoes