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Tomato Bisque:
1/4 Cup Margarine 3 to 4 Cups (2% whole, evaporated milk or half and-half)
2 Green onions, nely chopped 1 Lb.Tomatoes, seeded and chopped
1 Stalk Celery, nely chopped 1 tsp. Baking soda
1 tsp. Paprika 1/2 Lb. Lump crabmeat
1/2 tsp. Ground marjoram 1/2 Lb. Chopped shrimp
1/4 Cup All purpose our 6 Fresh parsley sprigs, to garnish
Salt and ground black pepper, to taste
Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine, onions and celery. Cover; cook
10 minutes or until onions are tender. Add salt, pepper, paprika and marjoram. Add our; stir until
smooth. Gradually add milk; stirring until blended. Cook until slightly thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp. Reduce temperature to
250˚F. Cover; cook 15 to 20 minutes or until heated through.
Serves 4 to 6.
New England Clam Chowder:
2 Tbsp. Margarine 1 Can (7 Oz.) Minced clams
1 Large Onion, diced 2 Tbsp. All purpose our
3 Cups Milk (1%, 2% or whole) Paprika, to garnish
4 Medium Red potatoes, cooked, peeled and diced Salt and ground black pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook 5
minutes or until onions are tender. Add our; stir to blend. Gradually stir in milk. Add potatoes,
clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring
once. Do not allow soup to boil or the milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
Chicken Vegetable Stew:
1 Tbsp. Vegetable oil 1 Med. Tomato, seeded, and chopped
1 (3 to 4 Lb.) Chicken, cut into bite-size pieces 1/2 tsp. Poultry seasoning
1 Medium Leek, thinly sliced 1/4 tsp. Thyme
1 Medium Carrot, thinly sliced 1 Medium Parsnip, diced
1 Cup Chicken stock 2 Stalks Celery, thinly sliced
Corn starch, to thicken Salt and ground black pepper, to taste
Preheat Roaster Oven to 325˚F.
Lightly wipe Cookwell with cooking oil. Add oil to preheated Cookwell.
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken pieces. Cover; cook 10 minutes,
stirring once.
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes or until hot. Thicken stock with
corn starch, if desired.
Serves 4.