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Twice Baked Sweet Potatoes:
12 Sweet potatoes
6 Tbsp. Margarine
3/4 Cup Milk
Place Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set potatoes on wire rack in preheated
Cookwell.
Cover; bake 55 to 60 minutes or until set.
With paring knife, cut an oval opening in top of each potato; discard oval pieces. Remove pulp and
place in mixing bowl. Add remaining ingredients except for 4 Tsp. margarine; beat until smooth.
Fill potato shells with mixture. Place 1 Tsp. of remaining margarine on top of each potato. Return
potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes are hot.
Serves 1.
Chicken and Vegetable Soup:
2 Qts. Chicken broth
2 Medium Onions, chopped
4 Stalks Celery, thinly sliced
6 Carrots, thinly sliced
2 Cans (15 oz. ea.) Stewed Tomatoes
1 Pkg. (20 oz.) Frozen mixed vegetables
2 Cans (10 oz. ea.) Whole kernel corn
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add half of chicken broth and fresh vegetables. Cover;
cook 15 to 0 minutes or until broth is hot and vegetables soften. Add remaining ingredients. Stir to
mix. Reduce temperature to 35°F. cover; cook 45 to 60 minutes or until vegetables are tender and
soup is hot.
Serves 10 to 1.
Creamy Herb Pasta:
3 lb. Wide egg noodles, Cooked, drained
2 Cups Half and Half
2 Cups Milk
4 Pkg. (8 oz. ea.) Cream cheese, softened, cubed
1 cup Butter or margarine, room temp.
Preheat Roaster Oven to 425˚F.
Combine all ingredients in Cookwell; stir gently until well mized. Cover; bake 45 to 50 m,inutes or
until set. To hold: Reduce timperature to 250°F and add milk if pasta begins to dry out.
Serves 5
6 Tbsp. Brown sugar
3/4 tsp. Almond extract
12 tsp. Margarine
COOK
2 Bay leaves
1 tsp salt
2- 3 tsp. Italian herb seasoning
1 tsp. Celery seed
1 tsp. Ground black pepper
2 lb. Cooked chicken, cut up
2 Tbsp. All-purpose flour
1/2 Cup Parsley, chopped
1/4 Cup chopped chives
1 to 2 Tbsp. Italian seasoning
Salt and Pepper to taste
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