Preheat electric roaster oven to 400.
Lightly wipe
t of the roaster and pre-heat the roaster to its highest
overed clay pot in COLD oven and turn the heat on
Remove and discard giblets from roaster.
Rub skin and cavity with oil and season with chili powder and salt and pepper to taste.
If using gas grill, open all vents and prepare coals at least 30 minutes before grilling.
When coals are medium and covered with grey ash, place drip pan at center in bottom of grill.
Arrange 25 to 30 hot coals at either end of pan.
Place roaster on grill over drip pan, breast side up.
Cover grill and smoke bird about two hours.
Begin checking after 1 1/2 hours.
Preheat roaster to 450 degrees.
In
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
Rub inside and outside of roaster with minimum amount of salt. Put breast side down in covered microwave container with 1 1/2 cups water.
Microwave on High for 20 minutes.
Turn breast side up and cook on bake (60%) for 10 minutes.
Check pop up indicator.
Do in 10 minute increments until pop up shows.
Once indicator is up, cook 5 more minutes on bake to insure doneness at bone.
Preheat oven to 350\u00b0.
Shake
alf or thirds.
Preheat oven to 325* F. degrees f
nto bowl and heat in oven for 10 minutes, 180 degrees
Preheat oven to 350\u00b0F.
In
Preheat oven to 425 degrees.
Meanwhile,
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Blend syrup ingredients (except soda) and boil slowly for 5 minutes.
Take off heat.
Add soda.
Stir until blended.
Pour over popped corn and mix.
Bake in same pan.
Stir until kernels are coated.
Place in 200\u00b0 to 225\u00b0 oven for 1 hour.
After baked, pour on counter to cool.
Kernels will be separate.
Put brisket (any size) in pan.
Pour 1/2 bottle of Woods Cook-In sauce.
Bake, uncovered, at 275\u00b0
for 3 hours.
Turn brisket over.
Pour on other 1/2 bottle of Cook-In sauce.
Cover with foil.
Cook 3 more hours at 275\u00b0.
Cool.
Lift from liquid. Wrap in foil.
Refrigerate 24 hours or more.
Heat in oven.
Slice and serve.
he recipe also says you can also grill in the oven, but
irections for sauce:
This recipe makes enough sauce for about
Heat oven to 375 degrees.
Plump
Mix, by hand, all ingredients as listed.
Pour into unbaked 10-inch pie shell.
Start in 375\u00b0 oven and bake for 15 minutes. Turn oven down to 300\u00b0 and bake for 45 minutes.
The pie should be firm in the middle when it is done.
Preheat oven to 450\u00b0.
Cut potatoes into large chunks.
In large bowl, add ingredients.
Mix well until potatoes are evenly coated.
Bake in a 9 x 13-inch baking dish or roasting pan, stirring occasionally.
Cook about 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
Makes about 8 servings.