Nesco Electric Roaster Oven Use And Care Manual page 14

3 Bean Pot:
2 Tbsp. Margarine
1 Large Onion, chopped
1 Clove Garlic, minced
3/4 Cup B-B-Q sauce
1 tsp. Worcestershire sauce
1 Tbsp. Salad mustard
1/2 tsp. Ground black pepper
Preheat Roaster Oven to 300˚F.
Wipe Cookwell with cooking oil. Place margarine in preheated Cookwell. Cover; cook until
margarine melts. Add onion and garlic. Cover; cook 5 to 10 minutes or until onions soften. Add
remaining ingredients except for cheese. Stir to mix. Sprinkle cheese over top.
Cover; cook 50 to 60 minutes or until bubbly hot.
Serves 6.
Lasagna Rollups:
12 Lasagna noodles, cooked
1 Lb. Ground beef, browned
1 Jar (24 Oz.) Prepared spaghetti sauce
1-1/2 Cups (6 Oz.) Shredded Mozzarella cheese
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 350˚F.
Place noodles on clean surface. In mixing bowl, combine beef, onion, herbs, pepper and cottage
cheese. Stir until well blended. Divide meat and cheese mixture into 1 parts; with large spoon,
spread mixture entire length of each noodle. Divide spaghetti sauce in half; spoon evenly over meat
mixture on each noodle. Divide Mozzarella cheese in half; spread evenly over sauce on each noodle.
Roll noodles up.
Wipe Cookwell with cooking oil. Stand rolled up noodles in Cookwell. Pour remaining spaghetti
sauce over noodles, then sprinkle on remaining cheese.
Set Cookwell in Heatwell. Cover; cook 45 to 60 minutes. If noodles start to dry during cooking, add
1/4 Cup hot water.
Serves 4.
Cheesy Spinach Dip:
2 Cups (8 Oz.) Monterey Jack cheese, cut into pieces
2 Lg. Tomatoes, seeded and chopped
1 Medium Onion, finely chopped
1 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 medium 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.
Serve warm with crackers, cocktail rye bread or your choice of cut fresh vegetables.
Serves 8 to 10.
Dash seasoned salt
1 Can (16 Oz.) Pinto beans
1 Can (16 Oz.) Red kidney beans
1 Can (16 Oz.) Lima beans
3 Strips Bacon, cooked, crumbled
1/2 Cup (2 Oz.) Shredded Cheddar cheese
1-1/2 Cups (12 Oz.) Small curd cottage cheese
1 Medium Onion, chopped
1 tsp. Italian herb seasoning
1 tsp. Ground black pepper
1 Pkg. (8 Oz.) Cream Cheese softened
1/3 Cup Half-and-half
2 Whole Jalapeno peppers
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