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RECIPES
BRISKET
1 14 pound whole untrimmed brisket
4 envelopes dry onion soup mix
1 6 pound 4 ounce can tomatoes, diced or crushed
2 green peppers, chopped
2 tablespoons fresh minced garlic
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Place brisket in liner. Combine remaining ingredients and
pour over brisket. Cover and turn control knob to 300°F. Cook for 10 to
12 hours or until tender, basting occasionally.
Makes 9-10 pounds of meat
MEXICAN CHOP SUEY
5 pounds ground beef
10 cups chopped celery
5 green peppers, chopped
10 cups chopped onions
1 pound snow peas
1 pound fresh bean sprouts
2 pounds fresh mushrooms, sliced
1 cup soy sauce
3 tablespoons chili powder
2 28 ounce cans diced tomatoes
1 7 pound can red spicy chili kidney beans
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add ground beef, celery, peppers, onions and snow peas
to liner. Cover and cook 30-45 minutes or until meat is cooked thoroughly.
Stir occasionally. Add bean sprouts and mushrooms, cover and cook for
15 minutes. Stir in soy sauce, chili powder, tomatoes and kidney beans until
mixed. Cover and turn control knob to 325°F. Cook for an additional 2 to
3 hours or until hot, stirring occasionally.
Serve over rice.
Makes 40 cups