Salton RST-18, Быстрый старт

Страница: 8 / 10

8
Beef Stew
10 lbs. (4.5 kgs.) Stewing beef
Cooking oil for browning
3 tbsp. (45 ml) Salt
2 tsp. (10 ml) Pepper
Water
4 lbs. (3.6 kgs) Frozen sliced carrots
3 Spanish onions, cut in chunks
2 lbs. (1.8 kgs) Frozen peas
Place cooking oil in bottom of pan. Add 1/2 of stewing beef. Cover and cook at 425°F
(220°C) until browned. Set aside and brown second half of stewing beef and onions.
Return browned beef to roaster and add water up to the top of the beef. Add salt and
pepper. Cover and bring to a boil at (450°F / 230°C). Simmer at 350°F (175°C) for 1-
1/2 hours or until meat is tender. Add more water if necessary. Cook carrots and peas
according to package directions then add to the roaster. Stir to distribute evenly. Serve
immediately or leave on warm until ready to serve.
Roast Chicken
2 Roasting chickens, 5 lbs.(2.2 kgs.) each
1 tsp. (5 ml) Dried thyme
1 tsp. (5 ml) Salt
2 tsps. (10 ml) Butter or margarine
2 Onions, diced
2 Celery stalks, diced
1/3 cup (85 ml) Honey
1/4 cup (60 ml) Spicy brown mustard
Sprinkle the inside of cavities with thyme and salt. Mix margarine with onions and
celery and place inside cavity of chickens. Mix honey and mustard together in a small
bowl. Brush the mixture on the outside of the chicken. Place chicken on rack and roast
at 425°F (220°C) for 20 minutes. Decrease temperature to 375°F (190°C) and brush
occasionally with remaining honey and mustard mixture. Roast until internal
temperature is 195°F (90°C).
Corned Beef and Cabbage
1 Corned beef brisket, 6 lbs. (2.7 kgs.)
12 Potatoes, medium size, halved
3/4 tsp. (4 ml) Black pepper
3/4 tsp. (4 ml) Rosemary
2 Bay leaves
3 Cloves, whole