“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
17
Preheat
oven
to
350
degrees.
Place
roast
in
Deep
Covered
Baker.
Add
onions
and
fresh
pressed
garlic.
Pour
1
can
of
Coke
and
2
cups
of
ketchup
over
roast.
Cover
and
bake
for
approximately
30
minutes
per
pound.
*Cooks
Tip
If
there
are
any
leftovers,
just
shred
and
mix
with
the
sauce
and
you
have
BBQ
for
a
couple
of
meals.
BACON
SAUSAGES
1
pound
of
bacon
1
package
Little
Smoky
Mini
Sausages
Brown
Sugar
as
needed
Preheat
oven
to
350
degrees.
Cut
1
pound
of
bacon
in
half
crosswise
so
that
you
have
½
length
slices
of
bacon.
Wrap
each
½
slice
around
a
Little
Smoky
(mini
smoked
sausages),
and
secure
with
a
toothpick.
Place
in
baker.
Top
the
layer
of
sausages
with
brown
sugar,
enough
to
thinly
cover
the
meat
until
nothing
is
blatantly
sticking
out
above
the
sugar
other
than
the
toothpicks.
Bake
30
minutes
or
until
bacon
is
cooked
and
the
sausages
are
heated
through.
The
sugar
will
combine
with
the
bacon
drippings
to
make
a
thick
sweet
and
savory
syrup
or
sauce.
You
can
bake
in
a
double
layer,
but
the
sausages
on
the
top
layer
won’t
have
as
much
sauce
sticking
to
them
when
you
pull
them
out
to
serve.
BAKED
HAM
Place
the
butt
portion
of
a
ham
in
the
Deep
Covered
Baker.
Top
with
lid.
Place
in
350
oven
for
2
½
to
3
hours.
You
may
glaze
ham
in
the
last
30
minutes
of
cooking
with
pineapples
and
brown
sugar
glaze.
MUSHROOM
PORK
CHOPS
1
can
Cream
of
Mushroom
Soup
1
garlic
clove
¼
cup
white
wine
4
thick
sliced
Pork
Chops
Preheat
oven
to
325
degrees.
Empty
1
can
of
soup
into
Deep
Covered
Baker.
Crush
clove
of
garlic;
mix
in
¼
cup
white
wine.
Place
thick
sliced
pork
chops
on
top,
cover
with
lid.
Bake
for
45
minutes
–
1
hour.
PORK
CHOPS
&
RICE
1
package
Uncle
Ben’s
Rice
Pilaf
Mix
4
Pork
Chops
Preheat
oven
to
350
degrees.
Empty
contents
of
purchased
rice/pilaf
mix
(Uncle
Ben's)
into
Deep
Covered
Baker,
add
water
according
to
package
directions.
Place
pork
chops
on
top
of
rice
&
sprinkle
seasoning
mix
on
meat.
Cover
&
bake
for
1
‐
2
hours.
PORK
CHOPS
&
STUFFING
4
boneless
lean
pork
loin
chops
(4
‐
5
ounces
each)
2
cups
Pepperidge
Farm
Cornbread
Stuffing
dry
mix
1
can
(10
3/4
‐
ounces)
condensed
98%
fat
‐
free
cream
of
celery
soup
(can
use
Healthy
Request
or
regular)
1/4
cup
finely
chopped
onion
1/4
cup
chopped
celery
1/2
cup
frozen
corn
kernels
(may
use
canned)
1
tablespoon
packed
brown
sugar
1
teaspoon
spicy
‐
brown
mustard
