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2. Place rack in skillet. Replace roast on rack. Season as desired. Insert meat thermometer into thickest part of the roast.
3. Cover and roast at 225° until desired doneness is reached, about 1½ hours for rare (140°), 2 hours medium (160°) or 2 ½ hours for well
done (170°). Let roast stand 10 minutes before carving. Makes 6 to 8 servings.
*Skillet with high dome cover only.
PINEAPPLE –GLAZED HAM SLICE
1 pound ham slice, cut ¾ to 1-inch thick
¾ cup orange juice
¼ cup brown sugar
4 pineapple slices
1. Preheat skillet, uncovered, at 325°. Cook ham until lightly browned on both sides for 8 to 10 minutes per side. Remove from skillet
and keep hot.
2. Combine orange juice and brown sugar in skillet. Bring to boil at 225°. Add pineapple slices and glaze fruit.
3. Arrange fruit on top of ham. Pour orange sauce over ham and serve at once. Makes 3 to 4 servings.
MEAT LOAF
1 ½ pounds ground beef
¾ cup quick cooking oatmeal
1 ½ teaspoons salt
¼ teaspoon pepper
¼ cup chopped onion
1 8-ounce can tomato sauce
1 egg, slightly beaten
1. Combine all ingredients thoroughly. Pack firmly into a 9 x 4-inch loaf pan.
2. In preheated skillet at 225°. Melt 1-tablespoon butter. Remove meat loaf from pan, place in skillet and bake, covered for 30 minutes.
3. Carefully turn meat loaf to second side. Continue to bake for an additional 15 to 20 minutes. Let stand 5 minutes before slicing. Makes
8 servings.
ROAST CHICKEN
4-5 pound roasting chicken*
2 tablespoons melted butter or margarine
seasoned salt
1. Rinse chicken and pat dry. Place on rack in skillet. Baste with butter or margarine and season with salt. Insert meat thermometer into
thick part of thigh.
2. Cover and roast at 225° until thermometer registers 180° -185°, about 1 ½ to 2 hours. Let chicken stand 10 minutes before carving.
Makes 4 to 6 servings.
*Whole chicken can only be prepared in skillet with high dome cover. If you skillet has a low dome the chicken can be halved. Place cut
side down and cook about 1 hour.
SOUTHERN FRIED CHICKEN
3-4 pounds frying chicken
½ cup flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
¼ cup light cream
1 cup oil or shortening
1. Cut chicken into serving sized pieces. Wash and pat dry with paper toweling.
2. Combine flour, baking powder, salt pepper and paprika. Dip pieces of chicken in cream, then coat as thickly as possible with seasoned
flour.
3. Preheat skillet, uncovered, at 325° with oil, about 5 minutes. Arrange coated chicken pieces in skillet. Brown on all sides about 10
minutes.
4. Cover, reduce heat to 225° and fry for 30 minutes. Remove cover and fry an additional 10 minutes. Makes 4 to 6 servings.