“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
33
Preheat
oven
to
375°F
(190°C).
Lightly
spray
Deep
Covered
Baker
with
oil.
Combine
half
of
the
rosemary
with
paprika,
salt
and
black
pepper
in
small
bowl;
set
aside.
Remove
and
discard
giblets
and
neck
from
chicken
cavity.
Rinse
chicken
with
cold
water;
pat
dry
with
paper
towels.
Trim
excess
fat,
if
necessary.
Place
lemon
quarters
and
remaining
rosemary
inside
cavity
of
chicken.
Tie
ends
of
legs
together
with
cotton
string.
Lift
wing
tips
up
toward
neck,
then
tuck
under
back
of
chicken.
Place
chicken
breast
side
up
into
baker.
Brush
outside
of
chicken
with
oil;
coat
completely
with
seasoning
mixture.
Arrange
garlic
around
chicken.
Bake
covered
for
60
minutes.
Carefully
remove
lid
and
continue
roasting
25
‐
35
minutes
or
until
Thermometer
registers
180°F
(82°C)
in
thickest
part
of
thigh
and
juices
run
clear.
Remove
chicken
from
baker;
let
stand
10
minutes
before
carving.
Remove
garlic
from
drippings;
serve
with
chicken.
PASTA,
FISH,
VEGETABLES,
MEATLESS
AND
SIDES
MICROWAVE
RECIPES
BREAKFAST
CASSEROLE
12
oz.
mild
bulk
sausage
12
oz.
hot
bulk
sausage
10
eggs
1
c.
sour
cream
1
large
onion,
chopped
1
red
pepper,
chopped
1
zucchini,
chopped
16
oz.
mushrooms,
sliced
2
c.
cheddar
cheese
Cook
all
the
sausage
together
in
the
12”
Family
Skillet
using
the
Mix
‘n
Chop.
When
done,
remove
from
heat,
drain,
and
set
aside
to
cool
slightly.
Wash
and
spin
mushrooms
in
the
Salad
&
Berry
Spinner.
Slice
mushrooms
using
the
Egg
Slicer
Plus
and
place
in
a
Stainless
Mixing
Bowl
(or,
use
the
large
bowl
from
the
Salad
Spinner).
Chop
the
zucchini,
onion,
and
red
pepper
with
the
Food
Chopper.
Put
these
in
the
same
bowl
as
the
mushrooms.
Measure
1
c.
sour
cream
with
the
Measure
‐
All
Cup.
Add
to
veggie
mixture.
