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Lightly spray Cookwell with spray 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.
ROAST
Chicken Paprikash
1(2 to 3 Lb.) Frying chicken, 3/4 Cup Sour cream or
cut up, skin removed lowfat plain yogurt
1 Pkg. (1-1/4 Oz.) Dry golden 1 Tsp. All purpose flour
onion soup mix
Salt and ground black pepper, to taste
1 Tbsp. Hungarian paprika Hot egg noodles, to serve
1/4 Cup Chicken broth
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Arrange chicken in
preheated Cookwell. Sprinkle soup mix and paprika evenly over
chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45
minutes (180˚F. on meat thermometer).
Combine broth, sour cream, flour, salt and pepper in a small
mixing bowl. Spoon over and around chicken. Reduce temperature to
300˚F.; cover; roast 5 to 10 minutes. Serve immediately over hot
noodles.
Serves 4 to 6.
Chicken Wings
1 Lb. Chicken wings (approx. 8) 1 Tbsp. Paprika
1/4 Cup Seasoned bread crumbs Dash Seasoned salt
1/4 Cup Crushed flake cereal 1/4 Tsp. Ground black pepper
2 Tbsp. Grated Parmesan cheese 1/2 Clove Garlic, minced
1 Tbsp. Chopped Parsley 1/4 to 1/3 Cup Melted margarine
Set Rack in 6-Qt. 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 16 pieces.
Pot Roast
1 (2-1/2 to 3 Lb.) Pot roast 4 Large Onions, cut in half
8 Whole Small red potatoes, 2 Tbsp. Margarine, melted
peeled 1/2 Tsp. Browning sauce
4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell and Rack with spray 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 4.
MW 6qt #63847 10/25/01 2:30 PM Page 17 Sally Mercury:65946 Metalware books:63847: