Pampered

Chef
Covered Roaster
Recipes

Compliments of your Pampered Chef Consultant

Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

APPETIZERS
Reuben Dip
1 jar or bag (32 oz.) sauerkraut, drained
2 cups shredded Swiss cheese
3 packages (2 oz. ea) corn beef, shredded
cup butter, melted
1 egg, beaten
Rye cocktail bread or crackers
Combine all ingredients except the rye bread into the covered roaster. Cover,
bake at 350F for about 30 mins. Serve with rye cocktail bread or crackers.
Makes 12 servings
Pizza Fondue
pound bulk Italian sausage
1 cup chopped onion
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

2 jars (26 oz.) meatless pasta sauce

4 oz. thinly sliced ham, finely chopped
1 package (3 oz.) sliced pepperoni, finely chopped
teaspoon red pepper flakes
1 lb. mozzarella cheese, cut into inch cubes
1 loaf Italian or French bread, cut into 1 cubes
In your covered roaster cook sausage and onion over medium-high heat until
sausage is browned, crumble with the mix and chop. Drain fat. Stir in pasta
sauce, ham, pepperoni and pepper flakes. Cover and bake at 350 F for
about 30 mins. Serve fondue with cheese and bread cubes. Makes 20 to 25
servings
Sweet and Spicy Sausage Rounds
2 lb. kielbasa sausage, cut into inch thick rounds
1 cup blackberry jam
cup steak sauce
2 Tbsp prepared yellow mustard
1 tsp. Ground allspice
Place all ingredients in covered roaster, toss to coat completely. Bake at
350F for 35 or 40 mins. Serve with cocktail picks.
Makes 6 cups

SIDE DISHES
Easy Dirty Rice
lb. bulk Italian sausage
2 cups water
1 cup uncooked long grain rice
1 large onion, finely chopped
1 large green bell pepper, finely chopped
cup finely chopped celery
1 tsp. Salt
tsp ground red pepper
In your covered roaster brown sausage for 6 to 8 minutes over medium-high
heat, use your mix n chop to break up meat. Drain fat. Stir in all remaining
ingredients. Cover; bake at 350F for about 30 mins. Makes 4 servings
Macaroni and Cheese
6 cups cooked elbow macaroni
2 Tbsp. Butter
4 cups evaporated milk
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

6 cups (24 oz.) Cheddar cheese, shredded

2 tsp. Salt
tsp. Black pepper
Lightly spritz covered roaster with natural oil. In a large mixing bowl, toss
macaroni with butter. Stir in evaporated milk, cheese, salt and pepper. Pour
into greased roaster. Cover; bake at 350F for 40 to 45 mins. Makes 6 to 8
servings
New England Baked Beans
4 slices uncooked bacon, chopped
3 cans (15 oz.) Great Northern
beans, rinsed and drained
cup water
1 small onion, chopped
cup canned diced tomatoes, well
drained

3 Tbsp. Packed light brown sugar

3 Tbsp. Maple syrup
3 Tbsp. Molasses
tea salt
tea dry mustard
1/8 tea black pepper

In your roaster, cook bacon on med. high, until almost cooked, but not crispy.
Drain on paper towel. Pour bacon fat out of roaster. Combine bacon and all
remaining ingredients in roaster. Cover and bake at 350 F 1 hour. Makes 4
to 6 servings

Herb Roasted Potatoes

Serves 5 to 7
Ingredients:
2 large sweet potatoes, peeled and cut into inch cubes
1 lb small red potatoes, quartered
3 Tbls extra virgin olive oil
1 yellow onion, chopped
1-2 Tbls Pampered Chef Herb & Fennel Rub
salt and pepper to taste
Directions:
1. Place sweet and red potatoes in a large pot and fill with water. Place pot
over high heat and bring to a boil.
2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm
and drain.
3. Place a large skillet over medium high heat. Add the oil and onions and
saut for 3 minutes.
4. Add potatoes to the skillet and continue to saut for an additional 7 to 10
minutes. Season with salt and pepper.
5. Stir in the Herb and Fennel Rub and saut for 5 minutes. Adjust seasonings.
6. Top with a sprinkle of fresh thyme and serve.
recipe by M. Bachman

Compliments of your Pampered Chef Consultant

Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

ENTREES
Tex-Mex Beef Wraps
1 Tbsp. Chili powder
2 tsp. Ground cumin
1 tea salt
tea ground red pepper
1 boneless beef chuck pot roast (2
to 3 lbs.) cut into 4 pieces
1 med. onion, chopped
3 cloves garlic, minced

1 cup salsa, divided

12 - 6 flour or corn tortillas,
warmed
1 cup shredded Cheddar or
Monterey Jack cheese
1 cup chopped tomato
cup chopped cilantro
1 ripe avocado, diced

Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice
mixture. Place onion and garlic in bottom of roaster; Spoon cup salsa over
meat. Cover and bake at 350 F for 1 hour.
Remove meat from roaster and place in glass lid. Use 2 forks to shred meat.
Skim off and discard fat from juices in roaster. Return meat to juices and mix
well. Place meat on warm tortillas; top with cheese, tomato, cilantro and
avocado. Roll up to enclose filling. Serve with remaining salsa. Makes 6
servings
Chicken and Stuffing
cup flour
tea seasoned salt
tea black pepper
1 to 1 lbs. skinless chicken breasts
cup butter
2 cans (10 oz.) condensed cream of mushroom soup, undiluted
1 package (12 oz.) seasoned stuffing mix, plus ingredients to prepare mix.
Combine flour, seasoned salt and pepper in large resealable food storage
bag. Add chicken; seal bag. Shake to coat with flour mixture. Melt butter in
roaster over medium-low heat. Brown chicken on both sides. Remove from
heat. Pour soup over chicken. Prepare stuffing according to package
directions, decreasing liquid by half. Arrange stuffing over chicken. Cover;
bake at 350 F for about 45 mins. Makes 4 to 6 servings.
Asian Beef Stew
2 onions, cut into inch slices

1 lbs. round steak, sliced thin

across the grain
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

2 ribs celery, sliced

2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
cup hoisin sauce

2 Tbsp. cornstarch
1 tsp. Chinese five-spice powder
or curry powder
1 cup frozen peas
Hot cooked rice

Place onions, beef, celery, carrots and mushrooms in roaster. Combine

orange juice, broth, hoisin sauce, cornstarch and five-spice powder in small
bowl. Pour over meat mixture. Cover; bake at 350 F for about 1 hour or
until beef is tender. Stir in peas. Bake for another 8 to 10 mins. longer or
until peas are tender. Serve with hot cooked rice. Makes 6 servings

Haddock Oven Chowder

1 lb. haddock fillets
4 potatoes, peeled and diced
2 stalks celery & leaves, chopped
1 tsp. Salt
1/8 tsp. Ground cloves
2 cloves of garlic, pressed
2 med. Onions, chopped

cup butter, melted

tsp. Dill weed
tsp. Pepper
cup dry white wine
2 cups boiling water
2 cups half and half

Preheat oven to 350. Put all ingredients except half & half into roaster.
Cover and bake for 1 hour. Heat half & half to scalding and add to chowder.
Stir to flake fish. Serves 6
Apple Cider Beef Stew
2 lbs. beef stew meat, cut into 1
tea pepper
inch cubes
3 med. potatoes, peeled and cubed
2 Tbsp canola oil
4 med. carrots, cut into inch
3 cups apple cider or juice
pieces
2 Tbsp cider vinegar
3 celery ribs, cut into inch pieces
2 tsp. Salt
2 med. onions, cut into wedges
to tsp. Dried thyme
cup flour
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

 cup water
In roaster, brown beef on all sides in oil over medium high heat; drain. Add
the cider, vinegar, salt, thyme, and pepper. Bring to a boil. Remove from
heat. Add potatoes, carrots, celery and onions. Place in oven at 350 F 45
min. to 1 hour or until veggies are tender. Combine flour and water until
smooth. Take roaster and place on stove top, on med. high bring to a boil,
stir flour/water mixture into stew and stir for 1 or 2 mins. or until it thickens.
Serves 8

Two Hour Chili

2 lb. ground beef
4 Tbsp water
1 Tbsp vegeTbsp oil
2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar
1/2 Tbsp Tabasco sauce
1 large onion
1-1/2 Tbsp chili powder
3 cup canned diced tomatoes
2 cans kidney beans
Instructions:
Preheat oven to 325 F.
On stove top: Heat oil. Brown ground beef. Add onion and cook until it turns
clear.
Add all ingredients except kidney beans and stir.
Put in oven........ Simmer 1 hour covered. Add kidney beans.
Cook 1 more hour uncovered.
Serves about 6
Kielbasa
2
2
3
1
2

lb Kielbasa or smoked sausage

onions
bell peppers
medium can pineapple chunks
Tbsp cooking oil
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

Directions:
Place covered roaster on top of stove.
Cut sausage in 1-inch chunks.
Cut onions and peppers into 3/4-inch strips.
Pour oil into roaster and heat on stove top. Add oil to roaster.
Saute onions and peppers until onions are clear.
Add sausage to saute.
Pour in pineapple, including juice.
Cook for 35 min at 350 F.

BREAKFAST EGGS
1/4 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour
Put butter in roaster. Place in preheated oven, 425 F. Mix eggs in blender at
high speed 1 minute. With blender running slowly pour in milk, add flour.
Blend for 30 seconds. Remove roaster from oven, pour batter over melted
butter. Bake at 425 F for 15-20 minutes. Serve immediately from pan with
maple syrup.

DESSERTS
Apple Crisp
6 apples
2 tsp cinnamon
2 tsp nutmeg
3 cup quick oats
1 cup flour
2 cup brown sugar
1 tsp baking powder
1 tsp salt
1 cup butter
Directions:
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

Slice apples.
Mix apple slices, cinnamon, and nutmeg in a bowl.
Mix oats, flour, sugar, baking powder, salt, and butter to make crust.
Press half the crust mix into the bottom and sides of the dutch oven.
Pour the apples onto the crust.
Cover apples with the rest of the crust mix.
Bake covered about 45 minutes at 350 F, until top crust is light brown and
apples are tender. Serves about 8

Good Bars
1 stick of butter
1 package of graham crackers, crushed
1 can sweetened condensed milk
2 cups chocolate chips
1 cup peanut butter chips
Directions:
Preheat the roaster to 350F. Put butter in roaster and melt. Pour graham
crackers in, mix, and press into a crust. Pour condensed milk over crust. Pour
in chocolate and peanut butter chips. Bake for 20 minutes until golden.
Serves 8 people.
CHERRY UPSIDE DOWN SURPRISE CAKE
Cooking time and preparation: 1 to 2 hours.
1/2 c. buttermilk
1/2 c. milk
1/4 c. shortening (not oil)
1/2 c. sugar (brown or white)
1/2 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/4 tsp. salt
1 c. flour
1/2 pkg. marshmallows
1 can cherry pie filling
Directions:
Compliments of your Pampered Chef Consultant
Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

Combine buttermilk and milk in a large measure cup. Combine shortening,

sugar, vanilla, spices, baking powder, soda in a mixing bowl. Use fork to mix.
Beat in egg, combine with milk mix. Mix for at least 2 minutes. Add salt and
flour and mix until batter is smooth. Cover bottom of roaster with
marshmallows and pour cake mix over the top. Spread pie filling on the top
and bake about 45 minutes at 350 F. Cool a bit before cutting and serving.
Invert out of roaster if you like

Compliments of your Pampered Chef Consultant

Kate Prolman
603-880-3623 home 494-1174 cell
www.pamperedchef.biz/nhkateskitchen
Kates Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064