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21.
20.
TMR18W/WBF Use and Care Guide
CHICKEN AND NOODLE SOUP
6 Cups cubed cooked chicken
3 Cups chopped onion
3 Cup sliced celery
3 Cup sliced carrots
8 Quarts chicken broth
1
⁄4 Cup chopped fresh parsley
1 Teaspoon pepper
2 (24 ounce) packages frozen noodles
1. Spray the Roasting Liner with non-stick vegetable spray. Place
the Roasting Liner into the Roaster Oven Body, cover with the
Lid and preheat at 400°.
2. Add the onion, celery, and carrots and cook at 400° for 30 to
45 minutes, stirring occasionally. To eliminate over browning,
keep food away from the sides of the Roasting Liner.
3. Stir in the chicken, broth, parsley, and pepper. Cover with the
Lid and turn the Temperature Control to 450°. Cook for 1
hour.
4. Stir in the noodles and cook at 450°, without the Lid for 1
hour or until the noodles are done, stirring occasionally.
Makes 30 cups
CORNED BEEF AND VEGETABLES
2 (3 to 4 pounds each) corned beef briskets
4 Onions, chopped
4 Cloves garlic, minced
16 Potatoes, peeled and quartered
3 Pounds, carrots cut in half lengthwise
2 Head cabbage, cut in wedges
1. Place the Roasting Liner into the Roaster Oven Body, cover
with the Lid and preheat for 20 minutes at 450°.
2. Trim excess fat from briskets and place into Roasting Liner.
Add onions and garlic and enough water to cover meat.
Cover with the Lid.
3. Cook at 450° for 3 to 4 hours, or until corned beef is tender.
4. Add the potatoes and carrots. Cover with the Lid and
continue to cook at 450° for 30 minutes. Add the cabbage and
continue to cook for 1 hour or until the vegetables are done.
Makes to 12 to 16 servings