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www.oster.com
www.oster.com
13
SPAGHETTI SAUCE
1 can (48-oz.) tomato juice ⁄ cup basil leaves
4 cans (28-oz.) diced tomatoes ¼ cup oregano leaves
2 cans (12-oz.) tomato paste 1 ½ tablespoons parsley
2 tablespoons Worcestershire sauce 1 tablespoon thyme
6 cups water 1 tablespoon salt
5 cloves garlic, minced 1 teaspoon pepper
Turn roaster to 350° F. Add all ingredients to an oven safe dish,
stirring well to combine. Cover, cook 3 to 4 hours until thick,
adding meatballs during last 1 to 1 ½ hours. Stir occasionally.
SPICY BEEF ROAST
2 (2 ½ to 3-lb.) beef tip or rump roast ¼ cup soy sauce
2 - 3 tablespoons cracked 2 tablespoons Worcestershire
black peppercorns sauce
4 cloves garlic, minced 1 ½ teaspoons dry mustard
3 tablespoons balsamic vinegar ½ teaspoon salt
Preheat roaster to 350° F. Make several slits in top of roasts. Place
roasts on rack. Set rack in roaster. Combine vinegar, soy sauce,
Worcestershire sauce and mustard. Brush marinade over roasts.
Combine cracked pepper and garlic. Rub over meat. Sprinkle
with salt. Cover; roast 20 to 25 minutes per pound or until roast
reaches desired doneness.
CHILI FOR A CROWD
3 pounds dry pinto beans, 5 cloves garlic, minced
soaked and drained 1 can (28-oz. ) diced tomatoes
2 jalapeno peppers, finely chopped 3 tablespoons cumin
10 pounds ground chuck, ¾ cup chili powder
browned and drained 3 cups tomato juice
12 cups water 2 onions, chopped
2 green peppers, chopped 3 cans (10 ½ oz. each)
tomatoes and chilies
Preheat roaster to 350° F. Combine first 8 ingredients in roaster. Cover,
cook for 2 1⁄2 hours. Add remaining ingredients. Cover and cook an
additional 30 minutes to 1 hour.
MEATBALLS
5 pounds ground beef 1 ½ teaspoons salt
1 cup Italian seasoned fine, ½ teaspoon pepper
dry bread crumbs 5 eggs
Preheat roaster with pan in place to 425° F. Combine all
ingredients. Form into 1- inch balls. Place meatballs in pan.
Cover; Bake 30 to 45 minutes or until done. Stir occasionally
to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
6 - 9 pounds beef short ribs 15 cloves garlic, minced
¼ cup freshly cracked black pepper 5 (14 ½-oz.) cans beef broth
2 teaspoons salt 1 cup red wine, optional
Preheat roaster to 450° F. Rub ribs on all sides with pepper and
garlic. Sprinkle with salt. Place ribs in cooking pan and cover.
Cook 15-30 minutes, turning to brown on all sides. Pour broth
over ribs. Cover, reduce heat to 300° F and cook until tender,
2 to 2 ½ hours.
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