Nesco 4816 Series Care & Use Manual With Recipes page 11

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.
Chili:
2 Tbsp. Margarine
2 Lb. Ground beef
drained
1 Medium Onion, chopped
1 Tbsp. Chili powder
1 Tbsp. Italian herb seasoning
2 Tbsp. Brown sugar
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine. Cover; cook until melted. Add meat,
onions and celery. Cover; cook 15 to 20 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.
Chicken Paprikash:
1 (2 to 3 Lb.) Frying chicken, skin removed
3/4 Cup Sour cream or lowfat plain yogurt
1 Pkg. (1-1/4 Oz.) Dry golden onion soup mix
Salt and ground black pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Arrange chicken in preheated Cookwell. Sprinkle soup
mix and paprika evenly over chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45
minutes (180˚F. on meat thermometer).
Combine broth, sour cream, flour, salt and pepper in a small mixing bowl. Spoon over and around
chicken. Reduce temperature to 300˚F.; cover; roast 5 to 10 minutes.Serve immediately over hot
noodles.
Serves 4 to 6.
1 Pkg. (8 Oz.) Cream Cheese softened
1/3 Cup Half-and-half
2 Whole Jalapeno peppers
2 Cans (8 oz.) Tomato sauce
1 Can (16 Oz.) Red kidney beans,
1 Clove Garlic, minced
1 Can (16 Oz.) Stewed tomatoes
1 Can (10-3/4 Oz.) Tomato soup
ROASTING RECIPES
1 tsp. All purpose flour
1 Tbsp. Hungarian paprika
1/4 Cup Chicken broth
Hot egg noodles, to serve
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