Nesco 18-Qt. Use/Care And Recipe Manual page 10

62727 MWquantanium 18qt #63760 10/25/01 2:25 PM Page 9 Sally Mercury:65946 Metalware books:63760:
5 Lb. Lean ground beef
2 Pkg. (1-1/4 Oz.) Dry onion soup mix
4 Large Eggs
Preheat Roaster Oven to 425°F.
Combine all ingredients; stir until well mixed. Form into 1-inch meatballs. Place meatballs
into preheated Cookwell. Cover; bake 30 to 45 minutes. Stir occasionally to brown all sides of
meatballs.
Makes approximately 200 meatballs.
1/2 Recipe Meatballs, cooked (from above)
1 Jar (18 Oz.) Grape jelly
1 Jar (16 Oz.) Chili Sauce
1 Pkg. (1-1/4 Oz.) Brown gravy mix.
Preheat Roaster Oven to 325°F.
Place meatballs in Cookwell; add sauce ingredients. Stir. Cover; cook 45 to 60 minutes or
until hot and bubbly.
To hold: Reduce temperature to 250°F. to hold for several hours and during serving.
Makes approximately 100 meatballs.
2 (4-1/2 to 5 Lb. ea.) Beef Sirloin tip roasts
1/4 Cup Cider vinegar
1 Pkg. (1-1/4 Oz.) Dry onion soup mix
1 Tbsp. Italian herb seasoning
1/2 Tsp. Dry mustard
1/2 Tsp. Ground black pepper
Preheat Roaster Oven to 400°F.
Brush vinegar evenly over roasts. Combine soup and seasonings; rub over meat. Place meats
on Rack. Set Rack in preheated Cookwell. Cover; roast 20 to 25 minutes per pound or until
internal temperature reaches 150°F on meat thermometer. Skim fat from meat drippings;
discard fat. Pour drippings over meat before serving.
Serves 25.
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