Nesco Electric Roaster Oven - Manual (Page 15)

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Chili:
2 Tbsp. Margarine 2 Cans (8 oz.) Tomato sauce
2 Lb. Ground beef 1 Can (16 Oz.) Red kidney beans, drained
1 Medium Onion, chopped 1 Clove Garlic, minced
1 Tbsp. Chili powder 1 Can (16 Oz.) Stewed tomatoes
1 Tbsp. Italian herb seasoning 1 Can (10-3/4 Oz.) Tomato soup
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 1 Can (15 Oz.) Stewed tomatoes
4 Small Red potatoes, peeled, coarsely diced 1 Can (2 Oz.) Tomato paste
1/4 Cup Elbow macaroni, uncooked 2 Medium Carrots, peeled, thinly sliced
1 Pkg. (10 Oz.) Mixed frozen vegetables 1 Small Onion, chopped
1 Can (15 Oz.) Great Northern beans 1 Stalk Celery, thinly sliced
2 Slices Fried bacon, crumbled 2 Lg. Tomatoes, peeled, chopped
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 4 Medium Red potatoes peeled, halved
1/4 tsp. Ground black pepper 2 Small Onions, peeled
1/4 tsp. Rosemary 2 Small Parsnips, peeled, quartered
1 Bay leaf 2 Large Carrots, peeled, quartered
1 Whole Clove 1 Small Cabbage, cut into wedges
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.