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Cheesy Spinach Dip:
6 Cups (8 Oz.) Monterey Jack cheese, cut into pieces
6 Lg. Tomatoes, seeded and chopped
3 Medium Onion, finely chopped
3 Pkg. (10 Oz.) Frozen spinach chopped
Crackers, cocktail rye bread or fresh cut vegetables, to serve
Preheat Roaster Oven to 300˚F. Lightly wipe Cookwell with cooking oil.
In mixing bowl, combine all ingredients; stir until well blended. Spoon into preheated Cookwell.
Cover; bake 30 to 40 minutes or until center is set and edges are puffed.
Serves 5.
Chili:
6 Tbsp. Margarine
6 Lb. Ground beef
3 Medium Onion, chopped
3 Tbsp. Chili powder
3 Tbsp. Italian herb seasoning
6 Tbsp. Brown sugar
Preheat Roaster Oven to 425˚F.
Lightly wipe Cookwell with cooking oil. Add margarine. Cover; cook until melted. Add meat,
onions and celery. Cover; cook 15 to 0 minutes or until browned.
Reduce temperature to 325˚F. Add remaining ingredients; stir to mix. Cover; cook 30 to 40 minutes
or until bubbly hot.
Serves 0 to 5.
Roast Turkey:
1 (15 to 19 lb.) Whole fresh turkey
1/4 Cup margarine, melted
2 Tsp. Browning sauce
Preheat Roaster Oven to 400˚F.
Place turkey on Rack. Combine margarine and browning sauce; brush evenly over turkey. Sprinkle
on seasonings.
Set rack in preheated Cookwell. Cover and roast turkey 13 - 18 minutes per pound at 350°F (or until
internal temperature reaches 180°F on meat thermometer).
For stuffed turkey, add 30 minutes to roasting time.
Turkey may be held at 00°F until served.
Serves 1 to 14.
3 Pkg. (8 Oz.) Cream Cheese softened
1 Cup Half-and-half
6 Whole Jalapeno peppers
6 Cans (8 oz.) Tomato sauce
3 Can (16 Oz.) Red kidney beans, drained
3 Clove Garlic, minced
3 Can (16 Oz.) Stewed tomatoes
3 Can (10-3/4 Oz.) Tomato soup
ROAST
1 Tbsp. Parsley, chopped
2 Tbsp. Poultry seasoning
1 tsp. Paprika
14
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Table des Matières
