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TURKEY STEW
1
1
⁄2 pounds raw turkey breast, cut into cubes
2 carrots, sliced
2 celery stalks, sliced
8 new potatoes, cubed
4 small onions, quartered
1
⁄2 small head cabbage, shredded
4 cups chicken broth
1 teaspoon salt
1
⁄2 teaspoon pepper
1 teaspoon oregano
Preheat roaster oven for 20 minutes on 400°F. Spray liner with non-stick cook-
ing spray. Add turkey, cover and cook 15 minutes, stir and cook another 15 min-
utes. Add vegetables, broth and seasonings. Cover and turn control knob to
325°F for 45 to 60 minutes or until vegetables are tender. Thicken if desired.
Makes 4 servings
MAIN ENTREES
MEAT LOAF
2 pounds lean ground beef
2 eggs, beaten
1
1
⁄2 cups bread crumbs
3
⁄4 cup catsup
1 envelope dry onion soup mix
1 8-ounce can tomato sauce
Place rack in bottom of roaster oven liner and preheat 20 minutes on 400°F.
Combine beef, eggs, bread, catsup and soup mix. Pat into a greased 9 inch x
5 inch loaf pan. Top with tomato sauce. Using oven mitts, place loaf pan on rack
in liner. Cover and turn control knob to 350°F. Bake 1
1
⁄2 to 1
3
⁄4 hours or until
done.
Makes 6 to 8 servings
SWISS STEAK
2 pounds round steak
2 green peppers, sliced
1 large onion, sliced
2 15-ounce cans tomatoes, garlic-style
Preheat roaster oven 20 minutes on 375°F. Cut meat into 8 serving pieces.
Spray liner with non-stick cooking spray. Add meat, peppers and onions to liner.
Cover and cook 15 to 20 minutes, stirring occasionally. Add tomatoes, cover
and turn control knob to 300°F. Cook 1
1
⁄2 to 2 hours or until meat is tender.
Makes 6 to 8 servings
40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 9