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COOK
Summer Vegetable Soup:
2 Tbsp. Vegetable oil
1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled, chopped and cubed
12 Oz. Shelled Peas, fresh or frozen
2 Large Carrots, thinly sliced
1 Medium Leek, thinly sliced
1/2 tsp. Sweet basil
1/2 Lb. Asparagus, top stalks
1/2 tsp. Italian herb seasoning
1/2 Lb. Mushrooms, thinly sliced
4 to 5 Cups Chicken broth
Salt and ground black pepper, to taste
Grated Parmesan, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables,
herbs, salt and pepper. Cover; cook 15 to 20 minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are
tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
Tomato Bisque:
1/4 Cup Margarine
3 to 4 Cups (
2% whole, evaporated milk or half
and-half)
2 Green onions, finely chopped
1 Lb.Tomatoes, seeded and chopped
1 Stalk Celery, finely chopped
1 tsp. Baking soda
1 tsp. Paprika
1/2 Lb. Lump crabmeat
1/2 tsp. Ground marjoram
1/2 Lb. Chopped shrimp
1/4 Cup All purpose flour
6 Fresh parsley sprigs, to garnish
Salt and ground black pepper, to taste
Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine, onions and celery. Cover; cook 10
minutes or until onions are tender. Add salt, pepper, paprika and marjoram. Add flour; stir until
smooth. Gradually add milk; stirring until blended. Cook until slightly thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp. Reduce temperature to
250˚F. Cover; cook 15 to 20 minutes or until heated through.
Serves 4 to 6.
New England Clam Chowder:
2 Tbsp. Margarine
1 Can (7 Oz.) Minced clams
1 Large Onion, diced
2 Tbsp. All purpose flour
3 Cups Milk (1%, 2% or whole)
Paprika, to garnish
4 Medium Red potatoes, cooked, peeled and diced
Salt and ground black
pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook 5
minutes or until onions are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes,
clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through,
stirring once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
