Nesco MWR Series Manual page 9

Serves 25.
1/4 cup butter or margarine
2 cups all-purpose flour
1 tsp. black pepper
7 lbs. boneless lamb, cubed
1 small cabbage, shredded
14 large red potatoes, cubed
12 large carrots, peeled, thickly sliced
Cover and preheat to 450˚F.
Place butter in preheated cookwell liner. Cover; cook until butter melts. Combine flour
and pepper; dredge meat. Place meat in cookwell liner; stir. cover; cook meat 15 to 20
minutes or until browned. Add vegetables. Cover; reduce temperature to 250°F. Cook for an
additional 1-1/2 to 2 hours or until meat and vegetables are tender. Add half the broth and
Worcestershire sauce. Combine remaining broth and cornstarch; whisk until smooth. Stir
into stew. Cover; cook for an additional 30 minutes or until thickened, stirring once. Ladle into
bowls.
Serves 10 to 12.
2 qts. chicken broth
2 medium onions, chopped
4 stalks celery, thinly sliced
6 carrots, thinly sliced
2 cans (15 oz. ea.) stewed tomatoes
1 pkg. (20 oz.) frozen mixed vegetables
2 cans (10 oz. ea.) whole kernel corn
Cover and preheat to 400˚F.
Lightly wipe cookwell with cooking oil. Add half of chicken broth and fresh vegetables. Cover;
cook 15 to 20 minutes or until broth is hot and vegetables soften. Add remaining ingredients.
Stir to mix. Reduce temperature to 325°F. cover; cook 45 to 60 minutes or until vegetables are
tender and soup is hot.
Serves 10 to 12.
6 tbsp. margarine
3 large onions, diced
6 cups milk
12 medium red potatoes, cooked, peeled, diced
Cover and preheat to 400˚F.
Lightly wipe cookwell liner with cooking oil. Add margarine and onion to cookwell liner. Cover;
cook 5 minutes or until onions are tender. Add flour; stir to blend. Gradually stir in milk. Add
potatoes, clams, salt and pepper. Cover; cook 10 minutes. Reduce temperature to 300˚F. Stir.
Cover; cook 20 to 30 minutes or until heated through, stirring once. Do not allow soup to boil
or the milk may curdle. Ladle into bowls and garnish with a dash of paprika.
Cooking Recipes
IRISH STEW CASSEROLE
CHICKEN AND VEGETABLE SOUP
NEW ENGLAND CLAM CHOWDER
7
8 stalks celery, thickly sliced
6 medium parsnips, peeled, sliced
4 large onions, quartered
2 cups beef broth
2 Tbsp. Worchestershire sauce
1/4 cup cornstarch, to thicken
2 bay leaves
1 tsp. salt
2- 3 tsp. Italian herb seasoning
1 tsp. celery seed
1 tsp. ground black pepper
2 lbs. cooked chicken, chopped
3 cans (7 oz.) minced clams
6 tbsp. All purpose flour
paprika, to garnish
salt and pepper