Roast Turkey - Nesco Open Country Care/Use And Recipe Manual

Cheesy Spinach Dip:
6 Cups (8 Oz.) Monterey Jack cheese, cut into pieces
6 Lg. Tomatoes, seeded and chopped
3 Medium Onion, finely chopped
3 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 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.
Serves 25.
Chili:
6 Tbsp. Margarine
6 Lb. Ground beef
drained
3 Medium Onion, chopped
3 Tbsp. Chili powder
3 Tbsp. Italian herb seasoning
6 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 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 20 to 25.
ROAST

Roast Turkey:

1 (15 to 19 lb.) Whole fresh turkey
1/4 Cup margarine, melted
2 Tsp. Browning sauce
Preheat Roaster Oven to 400˚F.
Place turkey on Rack. Combine margarine and browning sauce; brush evenly over turkey.
Sprinkle on seasonings.
Set rack in preheated Cookwell. Cover and roast turkey 13 - 18 minutes per pound at
350°F (or until internal temperature reaches 180°F on meat thermometer).
For stuffed turkey, add 30 minutes to roasting time.
Turkey may be held at 200°F until served.
Serves 12 to 14.
3 Pkg. (8 Oz.) Cream Cheese softened
1 Cup Half-and-half
6 Whole Jalapeno peppers
6 Cans (8 oz.) Tomato sauce
3 Can (16 Oz.) Red kidney beans,
3 Clove Garlic, minced
3 Can (16 Oz.) Stewed tomatoes
3 Can (10-3/4 Oz.) Tomato soup
1 Tbsp. Parsley, chopped
2 Tbsp. Poultry seasoning
1 tsp. Paprika
14
Chicken Wings:
3 Lb. Chicken wings
3/4 Cup Seasoned bread crumbs
3/4 Cup Crushed flake cereal
6 Tbsp. Grated Parmesan cheese
3 Tbsp. Chopped Parsley
Set Rack in Roaster Oven. Cover; preheat to 425˚F.
Disjoint wings and discard wing tip ends. Combine remaining ingredients except margarine;
stir until well mixed. Dip wings in melted margarine, then roll in bread crumb mixture. Place
on Rack. Cover; roast 10 minutes. Rearrange center wings to outside edge. Cover; roast 10
to 15 minutes or until crispy and browned.
Makes approximately 45 to 50 pieces.
Pot Roast:
2 (5 to 6 Lb.) Pot roast
20 Whole Small red potatoes, peeled
1 tsp. Browning sauce
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell and Rack with cooking oil. Arrange meat and vegetables on Rack.
Stir together margarine and browning sauce; brush over meat. Cover; roast 10 minutes.
Reduce temperature to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F. on meat
thermometer); 45 to 60 minutes for well done (160˚F. on meat thermometer).
For slow cooking: Brown meat then reduce temperature to 250˚F. and roast 2 to 3 hours or until tender.
Serves 10 to 12.
Stuffed Pork Chops:
10 to 12 Pork chops, center cut, 1-inch thick 3 Green onion, thinly sliced
3 Tbsp. Parsley flakes
3 tsp. Italian herb seasoning (or dry bread, cubed)
3/4 Cup & 6 Tbsp. Margarine, melted, divided
Preheat Roaster Oven to 425˚F.
With tip of knife along the bone, cut pork chops halfway down, then cut toward outside to
make pocket.
In medium mixing bowl, combine croutons, 3/4 Cup margarine, onion, parsley and herbs
until well mixed. Divide stuffing into 10 to 12 portions; stuff one portion into each pork
chop.
Lightly wipe Cookwell with cooking oil. Pour remaining 6 Tbsp. melted butter into preheated
Cookwell. Arrange pork chops in Cookwell. Cover; bake 5 to 8 minutes or until bottom side
is browned. Turn pork chops over; bake 5 minutes or until other side is browned. Reduce
temperature to 300˚F. Add apple juice. Cover; roast 40 to 50 minutes for well done (170˚F.
on a meat thermometer) or until tender.
Serves 6 to 12.
3 Tbsp. Paprika
Dash Seasoned salt
3/4 tsp. Ground black pepper
1-1/2 Clove Garlic, minced
3/4 to 1 Cup melted margarine
6 Large Onions, cut in half
5 Tbsp. Margarine, melted
10 Medium Carrots, cut into chunks
3 Cup Seasoned croutons
3/4 Cup Apple juice
15