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ROAST
Chicken Paprikash:
1 (2 to 3 Lb.) Frying chicken, skin removed 1 tsp. All purpose our
3/4 Cup Sour cream or lowfat plain yogurt 1 Tbsp. Hungarian paprika
1 Pkg. (1-1/4 Oz.) Dry golden onion soup mix 1/4 Cup Chicken broth
Salt and ground black pepper, to taste Hot egg noodles, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with 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, our, 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 1 Tbsp. Paprika
1/4 Cup Seasoned bread crumbs Dash Seasoned salt
1/4 Cup Crushed ake 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 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, peeled 2 Tbsp. Margarine, melted
1/2 tsp. Browning sauce 4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell and Rack with 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.