Nesco Electric Roaster Oven Use And Care Manual page 15

Chili:
2 Tbsp. Margarine
2 Lb. Ground beef
1 Medium Onion, chopped
1 Tbsp. Chili powder
1 Tbsp. Italian herb seasoning
2 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 8 to 10.
Minestrone Soup:
4 Cups Beef broth
4 Small Red potatoes, peeled, coarsely diced
1/4 Cup Elbow macaroni, uncooked
1 Pkg. (10 Oz.) Mixed frozen vegetables
1 Can (15 Oz.) Great Northern beans
2 Slices Fried bacon, crumbled
Salt and ground black pepper, to taste
Preheat Roaster Oven to 375˚F.
Add broth and fresh vegetables into preheated Cookwell. Cover; cook 10 minutes. Add stewed
tomatoes, tomato paste and macaroni. Cover; cook 10 minutes.
Add remaining ingredients. Reduce temperature to 300˚F. Cover; cook 30 to 45 minutes or until
macaroni is tender and soup is heated through.
Serves 4 to 6.
Corned Beef and Cabbage:
1 (2 to 2-1/2 Lb.) Corned beef brisket
1/4 tsp. Ground black pepper
1/4 tsp. Rosemary
1 Bay leaf
1 Whole Clove
Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly wipe Cookwell with cooking oil. Rub seasonings onto outside of brisket. Place meat in
preheated Cookwell. Add enough hot water to reach halfway up meat; add Bay leaf and Clove.
Cover; cook 10 minutes.
Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4 hours or until meat and vegetables
are tender.
Serves 4.
2 Cans (8 oz.) Tomato sauce
1 Can (16 Oz.) Red kidney beans, drained
1 Clove Garlic, minced
1 Can (16 Oz.) Stewed tomatoes
1 Can (10-3/4 Oz.) Tomato soup
1 Can (15 Oz.) Stewed tomatoes
1 Can (2 Oz.) Tomato paste
2 Medium Carrots, peeled, thinly sliced
1 Small Onion, chopped
1 Stalk Celery, thinly sliced
2 Lg. Tomatoes, peeled, chopped
4 Medium Red potatoes peeled, halved
2 Small Onions, peeled
2 Small Parsnips, peeled, quartered
2 Large Carrots, peeled, quartered
1 Small Cabbage, cut into wedges
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