GE 106631 - Manual (Page 7)

7
Recipes – Appetizers
Unless otherwise instructed, preheat roaster oven for 15 minutes to the
temperature stated in the recipe.
If recipe calls for the use of a baking pan or dish, take the rack out of the oven.
Preheat oven to desired temperature. Then place pan on the rack and then place
both into the roaster oven. Bake as instructed in the recipe. The rack makes it
easier to place or remove pans or dishes into or from the hot roaster oven.
5-pound bag pre-cooked
frozen meatballs
12-ounce jar grape jelly
Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a
large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at
250ºF for 2 hours or until heated through.
Party Meatballs
12-ounce jar currant jelly
12-ounce bottle chili sauce
12-ounce bottle cocktail sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
4 green onions, finely chopped
(include half of green top)
8 ounces Brie
8 ounces cream cheese,
room temperature
In a large skillet over medium heat, sauté the garlic and onion until the onion is
limp. Remove any rind from the Brie and cut into
1 ⁄
2
-inch pieces. Add to the skillet.
Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir just
until cheeses melt. Remove from heat and dump into mixing bowl. Pick through
crab to remove any pieces of shell. Add spinach, artichoke hearts, crab, and mus-
tard. Stir gently to mix and then spoon into a greased shallow 2-quart baking dish
or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or until
lightly browned. Serve with crackers or toasted slices of French bread.
Makes 8 hors d’oeuvre servings.
Baked Crab and Brie Dip
1 cup milk
1 pound crabmeat
10 ounces frozen, chopped spinach,
thawed and squeezed dry
6-ounce jar marinated artichoke hearts,
drained and chopped
1 tablespoon prepared mustard
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