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RECIPES
SOUPS & STEWS
HEARTY VEGETABLE BEEF SOUP
1 pound stew beef, cut into 1-inch cubes
1 medium onion, chopped
1 pound small new potatoes, quartered
1 pound baby carrots, sliced
2 cups chopped celery
1
⁄2 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon fresh oregano
1
⁄4 teaspoon pepper
1 15-ounce can tomatoes, garlic-style
1 16-ounce can beef broth
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Add meat and onion to liner. Cover and cook 15 to 20 minutes, or until
meat is partially cooked, stirring once. Add remaining ingredients. Cover and
turn control knob to 200°F and cook an additional 1
1
⁄2 to 2 hours or until meat
and vegetables are tender. Stir occasionally.
Makes 4 to 6 servings
HAM AND BEANS
1 pound dried Great Northern Beans
2 cups cubed ham
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tablespoon dried parsley
1 bay leaf
7 cups water
1
⁄2 teaspoon salt
1
⁄8 teaspoon pepper
Soak beans overnight in water and drain.
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Combine ham, beans, onion, celery, carrots, parsley, bay leaf and water
in liner. Cover and leave at 400°F for 30 minutes then turn control knob to
200°F. Cook 2 to 2
1
⁄2 hours or until beans are done. Season with salt and pep-
per. Remove bay leaf before serving.
Makes 6 to 8 servings
40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 8