Hamilton Beach 32190 Mode D'emploi page 10

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Roaster Oven Recipes
Unless otherwise instructed, preheat roaster oven for 15 minutes to the tempera-
ture stated in the recipe.
If recipe calls for the use of a baking pan or dish, take the rack out of the oven.
Preheat oven to desired temperature. Then place pan on the rack and then place
both into the roaster oven. Bake as instructed in the recipe. The rack makes it
easier to place or remove pans or dishes in the hot roaster oven.
NOTE: To use the buffet pans (available with select models only) for serving, all
recipes must be cooked in the roaster oven, then placed in the buffet pans to
keep warm and serve.
Appetizers
Party Meatballs
5-pound (2.25 kg) bag pre-cooked
frozen meatballs
12-ounce (350 g) jar grape jelly
Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a
large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at
250ºF (120ºC) for 2 hours or until heated through.
Baked Crab and Brie Dip
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) minced garlic
4 green onions, finely chopped
(include half of green top)
8 ounces (225 g) Brie
8 ounces (225 g) cream cheese,
room temperature
In a large skillet over medium heat, sauté the garlic and onion, until the onion is
limp. Remove any rind from the Brie and cut into
skillet. Cut cream cheese into cubes and add to the skillet with the milk. Cook and
stir just until cheeses melt. Remove from heat and dump into mixing bowl. Pick
through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab
and mustard. Stir gently to mix then spoon into a greased shallow 2-quart (2 L)
baking dish or casserole. Place in roaster oven and bake at 425ºF (220ºC) for 15
to 20 minutes or until lightly browned. Serve with crackers or toasted slices of
French bread. Makes 8 hors d'oeuvre servings.
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12-ounce (350 g) jar currant jelly
12-ounce (350 g) bottle chili sauce
12-ounce (350 g) bottle cocktail sauce
1 cup (250 ml) milk
1 pound (450 g) crabmeat
10 ounces (285 g) frozen, chopped
spinach, thawed and squeezed dry
6-ounce (170 g) jar marinated artichoke
hearts, drained and chopped
1 tablespoon (15 ml) prepared mustard
1 ⁄
2
inch (1 cm) pieces. Add to the