Oster CKSTROSMK18 Guia Del Usuario página 14

6. Cool, wrap tightly and refrigerate.
7. As a variation, Bluefish Pate can be made with equal parts
smoked bluefish and Boursin cheese blended in a mini
chopper for a special hors d'oeuvre.
SMOKED SWEET AND SPICY HAM
RUB:
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons dry mustard
½ teaspoon cayenne
½ teaspoon ground cloves
Kosher salt and freshly cracked pepper
1 6-pound ham, precooked
1 cup pineapple juice
¾ cup chicken stock
½ cup honey
1½ tablespoons olive oil
1. In a small bowl, mix together the rub ingredients. Rub
mixture over the ham, and place in refrigerator overnight.
2. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Set ham on rack.
3. Turn temperature dial to 225 °F.
4. Meanwhile, mix together the chicken stock, ¾ cups of
pineapple juice, vegetable oil, ½ teaspoon dry mustard, and
cloves. Warm over medium heat until completely mixed.
5. Baste with sauce once every hour. Brush generously with
glaze a couple of times during the last hour of smoking.
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LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken
3 cloves garlic, minced
1 teaspoon salt
Rinse chicken in cold water. Combine remaining ingredients
and rub over skin and between skin and meat of chicken. Place
roasting rack in cooking pan. Place chicken on roasting rack and
cover. Bake at 350°F for 1½ hours or until chicken is done.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan.
Stack potatoes on roasting rack, making sure that they don't
touch the sides of cooking pan. Cover and bake at 400°F for
50-60 minutes.
POT LUCK BEEF STEW
8 -lbs. beef stew meat
2 cups dry bread crumbs
2 teaspoons salt
½ teaspoon pepper
4 large onions, cut into eighths
½
15 cans (10 -oz. each)
condensed tomato soup
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place
beef in pan and add remaining ingredients; stir well. Cover
and roast at 250° F. for 4 to 5 hours or until meat and vegetables
are tender.
CHILI FOR A CROWD
3 pounds dry pinto beans,
soaked and drained
2 jalapeno peppers, finely chopped
10 pounds ground chuck,
browned and drained
12 cups water
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2 tablespoons lemon juice
½ teaspoon ground black pepper
¼cup butter, softened
15 medium sized russet potatoes, |
peeled and cubed
2 tablespoons basil
2 cups quick-cooking tapioca
8 cans (4 ounces) sliced
mushrooms, undrained
8 cups beef broth
7 stalks celery
5 cloves garlic, minced
1 can (28-oz. ) diced tomatoes
3 tablespoons cumin
¾ cup chili powder
3 cups tomato juice
2 onions, chopped
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