RECIPES
CHICKEN TETRAZZINI
5 cups chicken, cut up
1 - lb. Grated American cheese
1/2 cup chopped red bell pepper
1/2 teaspoon black pepper
1 cup chicken broth
3/4 cup chopped onion
1/2 cup chopped green bell pepper
8 oz. spaghetti, broken and cooked according to package direction
2 cans (10 1/2 oz. each) condensed cream of mushroom soup
Combine all ingredients in Cooking Pan. Place in roaster oven and cover. Bake at
350°F
until done and heated through.
CHILI
2 tablespoons oil
1 tablespoon minced garlic
4 tablespoons canned, sliced hot peppers
4 tablespoons chili powder
2 lbs. beef chuck, cut into small pieces
2 tablespoons ground cumin
1 lb. Sweet Italian sausage
1 teaspoon black pepper
28 oz. can diced tomatoes- un-drained
2 16 oz. cans kidney beans
1 large green pepper, seeded and chopped
12 oz. can tomato sauce
1 lb. hot Italian sausage
2 15 oz. cans chicken broth
(ground or removed from casing)
2 large onions, chopped
Set cook temperature to
400°F
. Add oil to the Cooking Pan. Add the beef and
sausage. Cook for about 25 minutes. Add the onions, pepper, hot peppers and garlic.
Cook for about 5 minutes or until onions start to get tender. Stir in the remaining
ingredients. Reduce the temperature to
275°F
. Cover and cook for at least 2 to 2 1/2
hours. Stir at least 2 to 3 times during cooking cycle.
PEPPER CRUSTED BRAISED SHORT RIBS
6 to 9 lbs. Beef short ribs
15 cloves of garlic
1/4 cup freshly cracked black pepper
5 (14 oz. ) cans beef broth
2 teaspoon salt
1 cup red wine (optional)
Rub ribs with pepper and garlic, covering all sides. Sprinkle with salt. Place ribs In
Cooking Pan and cover. Cook 15 to 30 minutes, turning to brown all sides. Pour broth
over ribs. Recover, reduce heat to
300°F
. Cook for about 2 to 2 1/2 hours or until ribs
are tender.
PORK ROAST
4 to 5 lb. pork loin roast
1/2 teaspoon pepper
4 cloves garlic
1/2 cup Italian dressing
1 teaspoon salt
1/4 cup Worcestershire sauce
Preheat roaster oven to
350°F
. Place roast on Roasting Rack. Press minced garlic into
surface or the roast. Place rack inside of Cooking Pan. Combine the Italian dressing
and Worcestershire sauce. Brush onto roast. Cover. Cook for about 2 to 2 1/2 hours or
until done.
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RECIPES
SPAGHETTI SAUCE
1 can (48 oz) tomato juice
1/3 cup basil
4 cans (28 oz) diced tomatoes
1/4 cup oregano leaves
2 cans (12 oz) tomato paste
1 1/2 tablespoons parsley
2 tablespoons Worcestershire sauce
1 tablespoon thyme
6 cups water
1 tablespoon salt
5 cloves garlic, minced
1 teaspoon pepper
Set temperature of roaster oven to
350°F
. Add all ingredients - adding liquids first and
the remaining ingredients. Stir well to combine. Cover and cook for 3 to 4 hours. Stir
occasionally.
MEATBALLS
5 lbs. ground beef
1 1/2 teaspoons salt
1 cup Italian seasoned, fine, dry bread crumbs
1/2 teaspoon pepper
5 eggs
Combine all the ingredients - alternating dry and then liquid with the ground beef. Form
into 1 inch balls. Place meatballs in Cooking Pan. Cover and cook at
425°F
30 to 45
minutes or until done. Stir occasionally to brown all sides.
Makes app. 75 meatballs.
If adding to Spaghetti Sauce (listed above) add meatballs to sauce during the last 1 to
1 1/2 hours of cook time for sauce.
CHEESECAKE
You will need a 9 1/2 inch spring form pan .
6 8 oz packages of cream cheese, softened to room temperature
1 1/2 cups sugar
5 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
Butter for the pan
1/2 cup graham cracker crumbs
Generously grease the bottom and sides of the spring form pan. Sprinkle the crumbs
over the bottom of the pan. In a large mixing bowl beat the cream cheese until smooth.
Add sugar and continue to beat until smooth.Add eggs, beating well after each
addition. Stir in vanilla and lemon juice. Pour into spring form pan. Cover the pan with
aluminum foil. (Note - be sure you cover with foil, this prevents condensation form the
roaster oven dripping into the cake). Pour 3 quarts of hot water into the Cooking Pan.
Place Roasting Rack into Cooking Pan. Place cake pan onto rack. Cover and bake at
325°F
for 1 1/2 hours. Carefully remove and let cool. Refrigerate thoroughly before
serving.
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