Oster 22-Quart Roaster Oven Instruction Manual - Page 10

SPAGHETTI SAUCE 1 can (28 oz) petit diced tomatoes 2 tbsp tomato paste ½ cup chopped Italian parsley 2 tbsp dried basil 1 ½ tsp salt 2 lbs hot cooked pasta 1 can (28 oz) tomato sauce 1 large onion, finely chopped 4 large cloves garlic, minced 3 tsp dried oregano ¼ tsp pepper Shredded Parmesan cheese Add all ingredients to removable roaster pan. Cook at 350⁰ F for 1hour. Add meatballs and cook 1 hour longer. Serve over hot cooked pasta. Add shredded Parmesan cheese, if desired. Makes about 18 servings BAKED BEANS 2 cans (7-lbs. each) pork and beans 1⁄2 cup Worcestershire sauce 1 ½ cup molasses 2 tablespoons dry mustard 1 ¼ cup ketchup powder 1 pound bacon, cooked ¾ cup prepared barbecue sauce until just crisp and cut up Combine all ingredients in an oven safe dish and place in roaster pan. Cover and cook at 300° F for 2 hours or until heated through. Stir occasionally. BARBECUE BEANS 8 cans (16 oz, ea) baked beans 1 large green pepper, chopped 1 large onion, chopped 2 cups ketchup 2 cups barbecue sauce ½ cup molasses ¼ cup mustard ¼ cup Worcestershire sauce ½ lb bacon, cooked and cut into 1-inch pieces Add all ingredients to removable roaster pan. Cover and cook at 300⁰ F for 1 ½ hours or until heated through. Makes about 24 servings 18 www.oster.com LEMON CHESECAKE Crust: 2 cups finely ground animal crackers (about 8 oz) 2 tbsp granulated sugar ¼ cup unsalted butter, melted Filling: 4 pkgs (8 oz, ea.) cream cheese, softened 4 large eggs, at room temperature 1 cup sour cream ½ cup heavy whipping cream 1 ¼ cups granulated sugar 2 tbsp fresh lemon juice 1 ½ tbsp grated lemon peel Place rack in roaster oven with handles up and curved bars down. Preheat roaster at 400⁰ F for 15 minutes. Generously butter 10-inch spring form pan. In medium bowl, combine all crust ingredients. Using a fork, toss to thoroughly blend. Press against bottom and about ¾-inch up sides of pan. {Place on rack in roaster oven pan; cover and bake for 10 minutes until crust is set. Remove to wire rack. Reduce roaster oven temperature to 350⁰ F. In large bowl of electric mixer beat cream cheese until light and fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining ingredients until fully blended. Spoon filling into prepared crust. Place pan on to rack in roasting pan. Bake until filling is set and golden brown on top, about 50 to 55 minutes. (Cooking thermometer should register 155⁰F when inserted into center of cheesecake. Remove pan from oven and cool on wire rack. Cheesecake will rise slightly above the top of the pan and will fall slightly as it cools. When fully cooled, cover and refrigerate overnight before serving. Cheesecake may be refrigerated up to 4 days or frozen up to 1 month. If frozen, refrigerate overnight to thaw. To serve, garnish with lemon slices. Makes 10 to 12 servings www.oster.com 19 General Roaster Ovens IB_Oster_15ESM1.indd 18-19 5/4/15 3:43 PM