Roaster Oven Recipes

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Yes, another kitchen gadget!

Roaster ovens are similar to crockpot/slow cookers except
they have an oven's temperature setting controls,
it cooks in the normal amount of time as you would in your stove/range's oven
and you can make food in larger amounts.

Some people have these on hand just for those large
get togethers when you need to free up oven space.

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Roaster Oven - Mocha Souffle Cake

8 ounces bittersweet chocolate
(or 6 ounces semisweet plus 2 ounces unsweetened baking chocolate)
1 cup butter
1 tablespoon instant coffee
8 eggs, separated
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla

In double boiler or heavy saucepan over low heat, melt chocolate, butter,
and instant coffee. Set aside.
In mixing bowl, beat egg whites and salt until whites hold a point but not
stiff. Set aside.
In a mixing bowl, whisk egg yolks. Add some of the melted chocolate to the
yolks, then whisking quickly, add remaining chocolate to the yolks. Stir in
sugar and vanilla.
Add a few large spoonfuls of egg whites to the chocolate. Fold in. Add
remaining whites and fold until combined.
Generously butter a bundt or 10-inch tube pan then generously coat with
sugar. Pour in chocolate mixture. Place in roaster oven and bake at 300°F<br>for 2 hours. The cake will rise then fall during baking.
Remove from oven and let sit in pan 5 minutes. Invert onto serving plate.
Best if served warm with whipped cream or ice cream.

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Roaster Oven - Baked Crab and Brie Dip

1 tablespoon vegetable oil
1 tablespoon minced garlic
4 green onions, finely chopped (include half of green top)
8 oz. brie
8 oz. cream cheese, room temperature
1 cup milk
1 pound crabmeat
10 oz. frozen, chopped spinach, thawed and squeezed dry
1 jar (6-oz.) marinated artichoke hearts, drained and chopped
1 tablespoon prepared mustard

1. In a large skillet over medium heat, sauté the garlic and onion, until
the onion is limp.
2. Remove any rind from the brie and cut into 1/2-inch pieces. Add to the
skillet.
3. Cut cream cheese into cubes and add to the skillet with the milk. Cook
and stir just until cheeses melt. Remove from heat and dump into mixing
bowl.
4. Pick through crab to remove any pieces of shell. Add spinach, artichoke
hearts, crab and mustard. Stir gently to mix then spoon into a greased
shallow 2-quart baking dish or casserole.
5. Place in roaster oven and bake at 425°F for 15 to 20 minutes or until
lightly browned. Serve with crackers or toasted slices of french bread.
Makes 8 hors d'oeurve servings

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Roaster Oven - Blue Cheese Shrimp

4 oz. blue cheese, crumbled
8 oz. cream cheese, cut in cubes and at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/3 cup white wine*
2 pounds shelled raw shrimp
Cooked rice or pasta

1. In a medium mixing bowl, combine the blue cheese, cream cheese, chives,
parsley, garlic, and wine. Beat until smooth.
2. Fold in shrimp by hand.
3. Pour into a greased shallow 2-quart casserole dish. Place in roaster oven
and bake 400°F for 20 minutes or until mixture is bubbly and shrimp are just
done. Mixture will be soupy. Serve over hot rice or pasta. Makes 6 servings.

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Roaster Oven - Party Meatballs

1 bag (5 lb.) pre-cooked frozen meatballs
1 jar (12 oz.) grape jelly
1 jar (12 oz.) currant jelly
1 bottle (12 oz.) chili sauce
1 bottle (12 oz.) thingytail sauce

1. Let meatballs thaw overnight in refrigerator. Place meatballs in insert
pan.
2. In a large mixing bowl beat together jellies and sauces. Pour over
meatballs.
3. Bake at 250°F for 2 hours or until heated through.

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Roaster Oven - Baked Eggs

1&1/2 cups milk
3 dozen eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup melted butter

1. In a large bowl, beat milk, eggs, salt, and pepper with mixer.
2. Pour melted butter into 9x13-inch baking pan and tilt pan to coat bottom
and sides.
3. Pour egg mixture into pan. Place in roaster oven and bake eggs at 400°F<br>for 30 minutes, stirring and scraping sides of pan with a rubber spatula
every 10 minutes to ensure even cooking.
Note: An easy way to heat the milk is to use a 1-cup glass measuring cup and
heat in the microwave. Heat on medium (50%) power for 1&1/2 to 2 minutes.
Makes 15 servings.

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Roaster Oven - Overnight Egg Casserole

3 cups soft bread cubes
3/4 cup grated Swiss cheese
1/2 cup grated Monterey Jack cheese
4 eggs
1 cup milk
1 tablespoon prepared mustard
1/8 teaspoon pepper
6 slices bacon, cooked and crumbled

1. Grease a 9x5-inch loaf pan. Spread bread cubes in the pan. Sprinkle with
cheeses.
2. Combine eggs, milk, mustard and pepper; mix until blended. Pour over
bread and cheeses in pan.
3. Cover and refrigerate overnight. When ready to cook, sprinkle crumbled
bacon over top of casserole.
4. Bake at 375°F for 1 hour. Makes 3 cups.

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Roaster Oven - Cinnamon Loaf

1 can (8 oz.) refrigerated dinner crescent rolls
1/3 cup brown sugar
1/4 cup butter, softened
1 teaspoon cinnamon

1. Unroll dough to form 4 rectangles.
2. In a small bowl combine sugar, butter, and cinnamon. Mix until smooth.
3. Spread each rectangle with the mixture then starting from the short end,
roll up jelly-roll style.
4. Cut each jelly-roll into 4 pieces and place rolls, cut side up, in a
greased 9x5-inch loaf pan.
5. Bake at 375°F for 20 to 25 minutes or until golden. Invert onto plate and
pull apart to serve.
Makes 4 servings.

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Roaster Oven - Almond Pound Cake

1&1/2 cups butter or margarine, room temperature
2&1/4 cups sugar
6 eggs
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour
1 tablespoon baking powder

1. Preheat roaster oven to 325°F. Leave lift rack in the insert pan.
2. In a large mixing bowl, cream butter and sugar with an electric mixer.
3. Add eggs one at a time, beating well after each addition. Add milk,
vanilla and almond extract. Beat in flour and baking powder.
4. Pour batter into a greased and floured 10-12 cup bundt or tube pan.
5. Bake for 1 hour or until toothpick inserted near center comes out clean.
Cool in pan 5 minutes then invert on rack to cool. Yield: 6-8 servings
Substitution:
If cake flour isn't available, substitute 2&1/2 cups plus 2 tablespoons of
all-purpose flour.

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Roaster Oven - Fruit Crisp

3 cups sliced apples (or frozen blueberries)
1 cup quick oats
2/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup butter melted

1. Place apples or berries in a greased 9x5-inch loaf pan.
2. In a medium bowl combine oats, brown sugar, flour, cinnamon, salt and
nutmeg. Stir to mix. Add butter and stir until crumbly.
3. Spoon the mixture on top of fruit. Place pan in oven.
4. Cover and bake at 400°F for 30 minutes or until bubbly. Makes 4 servings.

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Roaster Oven - Gingerbread + Lemon Sauce

Bread:
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup milk
1 cup molasses
2-1/2 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Lemon Sauce:
2 tablespoons cornstarch
1/2 cup sugar
1/8 teaspoon salt
1 cup hot water
2 tablespoons butter
Juice and grated peel from one lemon

1. Grease a 9x13-inch baking pan.
2. In a large bowl, cream together butter and sugar.
3. Add eggs and mix well.
4. Add milk and molasses and mix thoroughly.
5. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat
well.
6. Pour batter into greased pan.
7. Place in roaster oven and bake for 35 to 40 minutes at 350°F until
gingerbread begins to pull away slightly from sides of pan.

While bread is baking, make the sauce:
1. In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot
water.
2. Cook over medium-high heat, stirring constantly until mixture boils and
is slightly thickened.
3. Stir in butter, juice of lemon, and grated lemon peel, mixing well until
butter is melted. Serve warm or cold over gingerbread.
Yield: 1 gingerbread loaf, 1&1/2 cups sauce

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Roaster Oven - Harvest Apple Cake

1 cup sugar
1 teaspoon baking soda
1 cup brown sugar
1&1/2 cups oil
1 teaspoon salt
1&1/2 teaspoons cinnamon
3 eggs
1/2 teaspoon nutmeg
2 teaspoons vanilla
2 cups finely chopped, peeled apple
3 cups flour
1 cup chopped pecans

1. Preheat roaster oven to 300°F. In a large mixing bowl combine ingredients
in order listed.
2. Pour into a greased and floured 10-12 cup bundt or tube pan. Place in
roaster oven on insert rack.
3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool
in pan 5 minutes then invert on rack to cool.
Yield: 18 servings
Success Tip:
Once apples are peeled or cut and exposed to air, they begin to brown. Peel
and chop the apples just before adding to the batter. One peeled and cored
medium apple will yield approximately 1 cup of chopped apple.
Substitution:
Try using Granny Smith, Jonathan, Rome, McIntosh or one of the newer
varieties of apples in this cake.

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Roaster Oven - Lemon Squares

1 cup butter
1/2 cup sugar
2 cups flour
4 eggs
2 cups sugar
1/2 teaspoon vanilla
1/2 cup flour
1 teaspoon baking powder
4 tablespoons lemon juice
2 tablespoons lime juice
Grated zest of 1 lemon (yellow part of peel)

1. Place butter and sugar in mixing bowl and beat until mixed.
2. Add flour, then mix until blended and crumbly.
3. Press mixture into bottom of 9x13-inch baking pan. Place in roaster oven
and bake at 350°F for 20 minutes or until edges just turn brown.
4. Meanwhile in same bowl (do not need to wash) beat eggs. Slowly add sugar
then vanilla, flour, baking powder, juices, and zest. When crust is done
pour egg mixture over crust. Return to oven and bake an additional 20 to 25
minutes or until set. Cool in pan then cut into squares.

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Roaster Oven - Old Fashioned Bread Pudding

6 slices bread
2 eggs
2 egg yolks
1/2 cup sugar
1 cup milk
1 can (14 oz.) can sweetened condensed milk
1 teaspoon vanilla

1. Grease a 9x5-inch loaf pan. Cut bread slices into 1-inch pieces. Dump
into prepared loaf pan.
2. Combine eggs, egg yolks, sugar, milk, sweetened condensed milk, and
vanilla. Beat with whisk until mixed. Pour over bread in pan. Push bread
down into mixture to completely coat.
3. Pour 2 cups hot tap water into insert pan. Carefully set filled loaf pan
in water. Cover and bake at 375°F for 45 minutes. Makes 3 cups.

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Roaster Oven - Sticky Buns

2/3 cup finely chopped pecans
1 pound, 9-ounce bag frozen roll dough
4 tablespoons + 1 teaspoon butterscotch cook & serve pudding mix (1/2 of a
3.5 ounce box)
1/4 cup butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

1. Grease a 10-inch tube or bundt pan. Sprinkle pecans in bottom of pan.
2. Place frozen rolls in pan. Sprinkle with pudding mix.
3. Pour melted butter over rolls.
4. Combine brown sugar and cinnamon and sprinkle over rolls. Cover with wax
paper and let sit at room temperature overnight.

5. In the morning, remove wax paper, place in roaster oven, and bake at
350°F for 20 to 30 minutes.
6. Remove from oven and immediately place serving plate on top of pan. Use
hot mitts and flip the pan to remove sticky buns.

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Roaster Oven - Cheesecake

Butter
1/2 cup graham cracker crumbs
5 pkgs. (8 oz. each) cream cheese, room temperature
1&1/4 cups sugar
4 eggs
1 teaspoon vanilla
1 tablespoon lemon juice

1. Remove rack. Pour 3 quarts hot tap water into insert pan. Cover and
preheat to 325°F. Generously butter bottom and sides of 9-inch springform
pan. Sprinkle crumbs evenly over bottom of pan.
2. In a large mixing bowl beat cream cheese until smooth. Add sugar and
beat. Add eggs beating well after each addition. Stir in vanilla and lemon.
Pour into prepared springform pan.
3. Cover springform pan with aluminum foil. (This prevents condensation in
roaster from dripping onto cake.) Place pan on rack and place in roaster.
4. Bake for 1&1/2 hours. Carefully remove and refrigerate to cool thoroughly
before serving.
Note: Let eggs warm to room temperature before adding to the batter. Eggs
beat to a greater volume if they are between 65 degrees F and 75 degrees F
when beaten. Yield: 16-20 servings
Substitution:
Try using crushed vanilla wafers instead of graham cracker crumbs for the
crust. Place vanilla wafers in a plastic bag and crush with a rolling pin
until crumb consistency.

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Roaster Oven - Barbecued Brisket

4 pounds beef brisket
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon dried, crumbled oregano
1/4 teaspoon ground sage
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper

1. If necessary, cut brisket to fit in so that the meat does not touch the
sides of the insert pan.
2. Mix all the spices. Coat all of the brisket with the spice mixture.
3. Wrap the brisket in heavy duty aluminum foil. Crimp the edges of the foil
to seal. Place in the insert pan.
3. Cover and roast at 250°F for 4 hours. Remove from the roaster. Thinly
slice the brisket and serve with your favorite barbecue sauce or the juice
from roasting. Yield: 10 servings.

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Roaster Oven - Tropical Chicken

8 lbs. cut up chicken
1 cup prepared mustard
1 cup vinegar
1 cup brown sugar
1/2 cup molasses
1/2 cup soy sauce
1 can (20 oz.) crushed pineapple with juice
1/2 teaspoon ground ginger

1. Remove rack. You will not need it for this recipe.
2. Preheat roaster to 350°F. Line insert pan with aluminum foil, on bottom
and halfway up sides. Place chicken in insert pan.
3. Combine remaining ingredients. Pour over chicken. Place insert pan in
roaster. Cover and bake for 50 minutes or until chicken tests done. Serve
with rice. Yield: 12-16 servings.
Note: If you prefer white meat or dark meat, feel free to use just certain
cuts of chicken. As long as the total weight is 8 pounds, the combination
won't make a difference.
Substitution:
If raw ginger is on hand, 2 teaspoons of grated raw ginger can be used
instead of 1/2 teaspoon of ground ginger.

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Roaster Oven - Pasta Bake

2 lbs. ground beef
1 green pepper, chopped
2 onions, chopped
1 pkg. (12 oz.) egg noodles
1 stick (1/2 cup) butter or margarine
1 cup half-and-half cream
4 eggs, beaten
1 cup cottage cheese
4 oz. sharp cheddar cheese, grated (1 cup) 4 oz. mozarella cheese, grated (1
cup)
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsely
1 quart spaghetti sauce

1. In a large skillet, brown ground beef with green peppers and onions. Pour
off grease, then set aside.
2. Cook noodles according to package directions. Drain then pour noodles
into large bowl.
3. Add all butter or margarine to the noodles and toss until butter is
melted. Add cream, eggs, cheeses, and parsley to the noodles and stir until
blended.
4. Spoon beef mixture into large 10.5x14.5-inch roasting pan. If you prefer,
mixture may be divided between two 9x13-inch pans or two 2-quart casserole
dishes.
5. Pour in spaghetti sauce and stir to mix. Spoon noodle mixture over beef
mixture.
6. Bake at 350°F for 25-30 minutes, until bubbly. Yield: 16-24 servings.
Note: We recommend using small curd, rather than large curd cottage cheese
in this recipe. It will blend better with the other ingredients.
Substitution:
Try using bulk mild Italian sausage, ground pork or ground turkey in place
of the ground beef.

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Roaster Oven - Honey Spareribs

For marinade:
1 teaspoon minced garlic
1 cup packed light brown sugar
1 cup honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon salt
2 teaspoons ground ginger
1 teaspoon hot pepper sauce
4 racks pork spareribs (about 4 pounds)

1. Combine garlic, brown sugar, honey, vinegar, Worcestershire, salt,
ginger, and pepper sauce; mix well.
2. Cut ribs to fit into insert pan without touching the sides. Coat
spareribs with marinade.
3. Place spareribs in insert pan and pour 1 cup of marinade over ribs. Roast
at 350°F for one hour.
4. Add remaining marinade and roast an additional hour. Yield: 4 servings.

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Roaster Oven - Spicy + Hot Pork Tenderloin

2 tablespoons sliced jalapeno peppers
5 pepperoncini, stems removed (optional)
3 shallots
1 tablespoon ground allspice
5 whole cloves
1/2 cup vinegar
1/4 cup lime juice
1/4 cup brown sugar
1 tsp. ground black pepper
1&1/2 cups olive oil
1-lb. pork tenderloin

1. Place all ingredients, except pork, in blender jar. Blend on low speed
until smooth. Marinate meat for at least one hour.
2. Remove meat from marinade and bake at 400°F for about 20-30 minutes or
until meat thermometer reaches 160°F.<br>Yield: 4 servings
Note: The compound in hot peppers that gives them their heat can also burn
skin and eyes (think of self defense pepper spray). Wear rubber or plastic
gloves when handling hot peppers or wash hands thoroughly with soap and hot
water before touching your face.
Substitution:
If fresh jalepenos or pepperoncini aren't available, use canned or pickled.
Rinse and drain before using.

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Roaster Oven - Moroccan Chicken

3&1/2- to 4-pound chicken
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper

1. Rinse chicken in cold water. Pat dry.
2. Combine spices and seasonings and use to coat chicken.
3. Place chicken in insert pan. Place cover on roaster and bake at 350°F for
1 to 1&1/2 hours or until tests done.
Yield: 4 servings.

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Roaster Oven - North Carolina Pork Barbecue

10 lbs. pork shoulder or Boston blade roasts
1 large onion, thinly sliced
2 cans (28 oz. each) whole tomatoes
1&1/2 cups vinegar
1/2 cup Worcestershire sauce
1/2 cup water
1 tablespoon black pepper
2 tablespoons salt
3 tablespoons sugar
3 tablespoons crushed red pepper

1. Remove rack. You will not need it for this recipe.
2. Line insert pan with aluminum foil. Place pork in insert pan. Cover and
set roaster temperature at 325°F.<br>3. In a large mixing bowl combine remaining ingredients. Stir to mix and
break up whole tomatoes.
4. Pour tomato/vinegar mixture over pork. Cook for 3 hours or until meat
falls away from bone. Remove meat and slice or mince. Serve with sauce pork
was cooked with. Yield: 24 servings.
Note: Use kitchen shears to cut tomatoes while still in the can. There's
less squirting and mess. Cut a little or a lot depending on how much you
want to break up the tomatoes.
Substitution:
Though any type of vinegar can be used, cider vinegar has a more mellow
flavor than white vinegar.

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Roaster Oven - Pepper Rump Roast

1 teaspoon crushed black pepper
3-4 pound rump roast
1 green pepper, sliced
1 red pepper, sliced
1 cup red wine
12 to 16 small new potatoes
1 tablespoon olive oil

1. Preheat roaster to 325°F. Rub black pepper all over roast.
2. Place roast in large casserole dish or pan that fits in roaster oven.
Pile red and green pepper slices on top of roast.
3. Wash potatoes and place in casserole with roast. Drizzle 1 tablespoon
olive oil over potatoes. Pour 1 cup red wine into casserole dish. Place
casserole dish on rack in insert pan.
4. Replace cover and roast 1&1/2 to 2hours, or until desired doneness.
Yield: 10-12 servings.
Note:When the roast is done, remove from the roaster oven, cover with foil
and let rest for 10 minutes. This will make slicing easier.
Substitution:
If crushed black pepper isn't handy, use cracked or coarse ground pepper.
Ground black pepper will also work, but use slightly less than 1 teaspoon.

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The roaster oven cooks a turkey in half the time of a regular oven, but use
a meat thermometer to make sure your turkey is thoroughly cooked. The
roaster oven does NOT brown a turkey. The constant dripping of condensation
from the cover of the roaster oven prevents the turkey from browning. Use
the roaster oven if you plan to serve the turkey sliced, rather than
presenting the whole turkey at the dinner table.


Roaster Oven - Roast Turkey

14-15 pound turkey, fresh or totally thawed
1 onion, peeled and cut in half
1 stalk celery
Salt and pepper

1. Remove the rack. Pour 1/2 cup water into the insert pan, cover and
preheat to 325 degrees.
2. Remove giblets and neck from cavities of turkey. Set aside and use for
giblet gravy. Rinse bird inside and out with cold water.
3. Place onion and celery inside turkey. Rub outside with salt and pepper.
Place on rack. Brush whole turkey with butter.
4. Place in roaster and cook 1&1/2 to 2 hours. Check meat thermometer
reading. Turkey is done when thermometer registers 180 degrees. Yield: 6 to
8 servings.
Note: Always thaw a frozen turkey in the refrigerator, not at room
temperature. A 12-15 pound frozen turkey will take 2-3 days to thaw in the
refrigerator. If pressed for time, this size turkey can be thawed in cold
water in 6-9 hours. Be sure to change the water often.
Substitution:
Brush vegetable or olive oil instead of butter on the turkey, if desired.
. . . . . . . . . . .

Turkey Browning Recipe

1&1/2 teaspoons browning sauce
1/4 cup butter or margarine, melted
1 teaspoon paprika

1. Before putting turkey into oven: Rinse entire turkey with cold water and
pat dry with paper towels.
2. Combine browning sauce, butter, and paprika. Brush onto uncooked turkey,
"painting" entire bird.
3. If you do not have a basting brush, place your hand inside a plastic
storage bag and smear the sauce over the bird.
4. Cook according to instructions.

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Roaster Oven - Chicken with Honey Mustard Glaze

6-7 pound roaster chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup honey
3 tablespoons prepared mustard

1. Remove rack. Preheat roaster oven to 350°F.<br>2. Remove giblets from roaster cavities and use for giblet gravy, if
desired. Rinse chicken with cold water. Pat dry.
3. Sprinkle with salt and pepper. In a small bowl combine honey and mustard.
Brush chicken with half of mixture.
4. Place on rack and put into roaster oven. Cook 1 hour. Brush with
remaining glaze. Continue to cook another 45 minutes or until done. Yield:
6-8 servings.
Note: Oil the measuring cup with vegetable oil before measuring the honey.
This will allow the honey to slip right out of the cup.
Substitution:
Try using Dijon, Chinese or other types of prepared mustard for an
interesting flavor variation.

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Roaster Oven - Baked Ham

15 pound fully cooked smoked ham
2 cups water
1/2 cup honey
1/2 cup orange juice
1 cup brown sugar

1. Remove rack. Pour 2 cups water into insert pan and preheat roaster oven
to 325°F.<br>2. Trim thick part of fat off of ham down to 1/4-inch. Score remaining layer
of fat into diamond design; this will help hold glaze.
3. Place ham on rack and place in roaster. Combine remaining ingredients to
make glaze. Bake 1 hour.
4. Remove cover and spoon half of glaze over ham. Replace cover and bake 1
more hour.
5. Remove cover and spoon remaining glaze over ham. Replace cover, increase
temperature to 400°F and bake for 10 minutes to set glaze. Yield: 14 to 20
servings.
Note: To measure brown sugar accurately, it should be firmly packed. Use the
back of a spoon to press the brown sugar firmly into the measuring cup.
Substitution:
Try using orange juice combinations such as Tangerine-Orange or
Pineapple-Orange juice instead of regular orange juice.

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Roaster Oven - Beef Tenderloin

1 whole beef tenderloin, 7 to 9 pounds
2 teaspoons oregano
2 teaspoons basil
2 teaspoons thyme
2 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon onion powder

1. Remove rack from the insert pan. Pour 1 cup water into the insert pan and
preheat roaster to 400°F.<br>2. Trim off most of the fat covering the tenderloin. Fold thin, flat end of
the tenderloin back toward middle and tie with kitchen twine. This is so the
roast will cook more evenly.
3. Combine all seasonings and rub over roast. Insert meat thermometer. Place
roast on rack and place rack in roaster and replace cover.
4. Roast for 30 minutes before removing cover to check meat thermometer.
Cook to a minimum internal temperature of 140°F for rare. It will take about
10 minutes per pound to reach this temperature. (Other degrees of doneness
available here.)
Yield: 14-20 servings
Note: Be sure to use cotton twine in cooking. Twine that is coated or
nylon-based will melt at oven temperatures and affect the taste and safety
of the meat.
Substitution:
Use garlic powder in place of the onion powder. Or use 1/2 teaspoon of each
instead of 1 teaspoon of onion powder.

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Roaster Oven - Baked Potatoes

3 to 4 pounds baking potatoes (about 5 to 8 potatoes)

1. Scrub potatoes and pierce with a fork.
2. Stack rows of potatoes on top of each other, ensuring the potatoes don't
touch the sides of the roaster oven.
3. Place cover on roaster and bake at 400°F for 1 hour and 15 minutes or
until tender when pierced with a fork.
Yield: 5 to 8 servings.

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Roaster Oven - Cheddar Baked Hash Browns

3 tablespoons butter, melted
1 bag (2 lbs.) frozen hash browns, totally thawed
8 oz. grated cheddar cheese (2 cups)
1 cup sour cream
1 cup plain yogurt
1 can (10&3/4 oz.) cream of mushroom soup
1 small onion, chopped

1. Pour melted butter into 2-quart casserole dish. Tilt dish to coat bottom
and sides.
2. Combine remaining ingredients and pour into casserole dish. Bake at 350°F<br>for 45 minutes.
Yield: 8-10 servings.
Note: Thaw frozen hash browns in the bag in the refrigerator for 5-6 hours
or overnight. If pressed for time, thaw potatoes in the bag at room
temperature for 1-2 hours, lightly squeezing bag occasionally to break up
frozen areas.
Substitution:
Instead of mushroom soup, the same size can of cream of potato soup may be
used.