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ITALIAN BEEF BRISKET
1 3-4 pound beef brisket
1 16-ounce bottle Italian salad dressing
2 cups water
Marinate brisket in salad dressing at least 4 hours.
Place rack in liner and preheat roaster oven 20 minutes on 400°F. Spray liner
and rack with non-stick cooking spray and add meat, marinade and water.
Cover and turn control knob to 250°F and cook 4 to 5 hours or until tender.
Makes 6 to 8 servings
ROAST BEEF WITH VEGETABLES
1 3-4 pound beef roast
12 new potatoes
1 pound baby carrots
2 large onions, quartered
1 teaspoon salt
1
⁄2 teaspoon pepper
Place rack in liner and preheat roaster oven 20 minutes on 400°F. Spray liner
and rack with non-stick cooking spray. Place meat on rack, fat side up. Cover
and turn temperature knob to 250°F for 1
1
⁄2 to 2 hours. Add vegetables and
season with salt and pepper. Cover and cook 1 hour or until vegetables and
meat are tender.
Makes 8 to 12 servings
PAPRIKA CHICKEN
4 chicken breast halves, boneless, skinless
1
⁄2 cup chopped onion
1
1
⁄2 cups sliced mushrooms
1
1
⁄2 teaspoons paprika
2 10-ounce cans condensed cream of chicken soup
1
⁄2 teaspoon salt
1
⁄8 teaspoon pepper
3 cups cooked rice
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Add chicken, onion and mushrooms to liner. Cover and cook 30 min-
utes, turning chicken halfway through cooking time. Mix remaining ingredients
together and stir into chicken mixture. Cover and turn control knob to 250°F.
Cook 25 to 30 minutes or until done.
Makes 4 servings
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40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 11