“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
15
Preheat
oven
to
325
degrees.
Remove
all
visible
fat
from
ribs
and
slice
into
2
inch
strips
about
½
‐
¾
inch
thick;
place
in
Deep
Covered
Baker.
Thoroughly
combine
remaining
ingredients
and
add
to
baker.
Cover
with
the
lid
and
bake
for
2
hours,
stir
occasionally.
Note:
The
meat
and
vegetables
are
constantly
basted
and
held
in
their
own
juices.
Everything
cooked
in
this
baker
will
be
flavorful
and
tender
and
will
have
plenty
of
broth
for
gravy
if
you
like.
TOUCHDOWN
TACO
DIP
1
(16
oz)
can
refried
beans
2
oz
cheddar
cheese,
shredded
(1/2
cup)
1
(8
oz)
pkg
cream
cheese,
softened
1/2
cup
pitted
ripe
olives,
chopped
1
cup
sour
cream
2
Tbs.
fresh
cilantro
or
parsley,
snipped
2
Tbs.
taco
seasoning
mix
1
medium
tomato,
seeded
and
chopped
2
garlic
cloves,
pressed
1/4
cup
thinly
sliced
green
onions
with
tops
Preheat
oven
to
350
degrees.
Spread
refried
beans
over
bottom
of
Deep
Covered
Baker
using
Classic
Scraper.
In
Classic
Batter
Bowl,
combine
cream
cheese,
sour
cream
and
taco
seasoning.
Press
garlic
into
Batter
Bowl
using
Garlic
Press;
mix
well.
Spread
over
beans.
Shred
cheese
over
top
using
Deluxe
Cheese
Grater.
Bake
15
‐
18
minutes
or
until
hot.
Chop
olives
using
Food
Chopper.
Snip
cilantro
using
Kitchen
Shears.
Sprinkle
tomato,
onions,
olives
and
cilantro
over
dip.
Garnish
with
additional
sour
cream,
if
desired.
Serve
with
Baked
Tortilla
Chips.
Makes
16
servings.
VEGETABLE
POT
ROAST
Beef
Roast
Potatoes
Carrots
Onions
Celery
Salt
Pepper
Preheat
oven
to
325
degrees.
Place
roast
in
Deep
Covered
Baker.
Add
potatoes,
carrots,
onions,
celery,
salt
and
pepper.
It
isn’t
necessary
to
add
water.
Place
lid
top.
Bake
for
2
‐
3
hours,
depending
on
how
large
the
roast
is.
Remove
roast
and
vegetables
from
bowl.
Use
broth
to
make
gravy
to
pour
over
veggies
and
roast.
PORK
MICROWAVE
RECIPES
10
MINUTE
BARBECUE
PORK
TENDERLOIN
(WITH
SAUCES
AND
VARIATIONS)
1
lb.
pork
tenderloin
1
tbsp.
vegetable
oil
