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Moroccan Chicken
3
1
⁄2 to 4 pound chicken
1 teaspoon turmeric
1 teaspoon salt
Rinse chicken in cold water. Pat dry. Combine spices and seasonings and use
to coat chicken. Place chicken in insert pan. Place cover on roaster and bake at
350°F for 1 hour and 15 to 30 minutes or until tests done. Makes 4 servings.
Barbecued Brisket
4 pounds beef brisket
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
If necessary, cut brisket to fit in insert pan without touching the sides. Mix all the
spices. Coat all of the brisket with the spice mixture. Wrap the brisket in heavy
duty aluminum foil. Crimp the edges of the foil to seal. Place in the insert pan.
Cover and roast at 250°F for 4 hours. Remove from the roaster. Thinly slice the
brisket and serve with your favorite barbecue sauce or the juice from roasting.
Makes 10 servings.
Oven Roasted Beef Stew
2 pounds beef chuck roast, cut into
1-inch cubes
1 pound bag baby carrots
2 large potatoes, cubed
2 10
3
⁄4 ounce cans condensed cream
of tomato soup
Place beef, carrots, and potatoes in insert pan. In a bowl, whisk together the
soup, water, and seasoning packet. Pour over beef and vegetables. Cover and
roast at 250°F for 3 hours or until beef is tender. Occasionally remove cover
and stir. Makes 4 to 6 servings.
1
⁄2 teaspoon ground ginger
1
⁄2 teaspoon ground coriander
1
⁄4 teaspoon ground black pepper
1
⁄2 teaspoon cumin
1
⁄2 teaspoon dried, crumbled oregano
1
⁄4 teaspoon ground sage
1
⁄4 teaspoon ground cayenne pepper
1
⁄4 teaspoon black pepper
3 cups water
1.5 ounce envelope beef stew
seasoning mix
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