Nesco Electric Roaster Oven - Manual (Page 17)

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Mini-Meat Loaves:
2 Lb. Lean ground beef 1/4 Cup Water
1/4 Cup Dry bread crumbs 1 tsp. Worcestershire sauce
1/4 Cup Grated Parmesan cheese, divided 1 tsp. Italian herb seasoning
1 Green onion, thinly sliced 2 Tbsp. Dry milk granules
1/4 Cup Barbecue sauce 1 Egg
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Combine beef, bread crumbs,  Tbsp. cheese and milk granules in medium mixing bowl. Add
remaining ingredients except for barbecue sauce; stir until well mixed.
Form into 4 loaves. Place loaves on Rack. Brush barbecue sauce evenly over meat; sprinkle on
remaining Parmesan cheese. Cover; bake 25 to 30 minutes (150˚F. to 160˚F. on meat thermometer).
Serves 4 to 6
Stuffed Pork Chops:
4 Pork chops, center cut, 1-inch thick 1 Green onion, thinly sliced
1 Tbsp. Parsley flakes 1 Cup Seasoned croutons
1 tsp. Italian herb seasoning (or dry bread, cubed) 1/4 Cup Apple juice
1/4 Cup & 2 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, 1/4 Cup margarine, onion, parsley and herbs until well
mixed. Divide stuffing into 4 portions; stuff one portion into each pork chop.
Lightly wipe Cookwell with cooking oil. Pour remaining  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 30 to 40 minutes for well done (170˚F. on a meat thermometer) or until tender.
Serves  to 4.
Whole Chicken:
1(3-1/2 to 4-1/2) Lb. Whole Chicken 1 Tbsp. Minced parsley
1 Tbsp. Vegetable oil 1 tsp. Italian herb seasoning
2 Tbsp. Paprika
Set Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Rub skin with oil; rub on seasonings. Lightly wipe Cookwell and Rack with cooking oil. Place bird
on Rack in preheated Cookwell. Reduce temperature to 375˚F.; cover; roast 1 to 1-1/2 hours (180˚F.
on meat thermometer in thickest part of thigh.