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| Whole Chicken Whole chickens roasts beautifully in 3-4 hours. Stuff a whole lemon inside before you bake it. Chicken Veggie Casserole Assemble pre-cooked rice, chicken or turkey, cream of anything soup and available veggies. Cheese on top and Bake in solar over for a couple of hours Freeze ahead for an easy Saturday meal. Basmati Rice 2 cups cooked Basmati rice 1 bag of mixed frozen vegetables (I used the stir-fry kind) 2 cans cream of anything soup 1 can of chicken broth, milk or whatever you have around. Loosely pack this mix into an oven dish and cover with mozzarella cheese. Cover and bake until the cheese is bubbly. Rice, Veggie and Sausage Supper 2 Cups cooked rice 1 Cup cubed or shredded cheese 1 Can Cream of anything soup 1 Small onion, chopped 1 Cup Frozen mixed vegetables 3--6" pieces Cheddar-wurst or other Bratwurst or Polish Sausage (About 1 lb)sliced into 1 inch bite-sized pieces. Seasonings of choice. I used garlic, Mrs Paul's and lots of pepper. I had pre-cooked my rice in chicken broth. Gently mix all ingredients together. Spread in Baking dish. I started with cold ingredients and frozen sausage and vegetables. My oven stayed at 325° and I let my casserole stay in the oven for two hours. It was probably finished in -1/2 hours but I was busy and let it sit. Serves Four, or two hungry guys. Warm Fruit Salad Remove the skin from one pear. Split in half lengthwise and remove the seeded area and stem. Place face-up in a baking dish. Sprinkle with: 2 Tbsp. organic raisins 2 tsp. Brown sugar 2 tsp Butter and a sprinkle of vanilla or rum extract. Bake in oven for up to an hour. This is absolutely delicious warm, with cream or cold or with cake or ice cream. Banana Bread 1/2 Cup shortening (or combo of butter or margarine) 1 Cup brown sugar 2 eggs 2 mashed bananas 1/2 cup nuts 2 cups sifted flour 1 tsp. soda 1/2 tsp. salt. Mom's recipe says mix all above together and bake at 300 degrees for an hour and 15 min. in a greased pan. I did things a little differently with wonderful results: I DOUBLED the recipe, (freezing 1/2) Then... I used left over flours I had laying around.. So I used 2 cups whole wheat pastry flour, and I cup regular wheat flour and 1 cup white cake flour. I also used 1 stick butter and 1 stick margarine since I was out of shortening. I used 5 regular large eggs instead of four. And I sprinkled the nuts and 1/2 cup raisins on top, thinking they would sink, but the batter was so thick they stayed on top. Next time I might add some brown sugar to the nuts and raisins and leave them on top for chewy wonderfulness. Girl Scout Camp Supper When I was a Girl Scout, we made this in tinfoil packets with sliced potatoes and threw them in the campfire. This solar version retains all the wonderful taste. SERVES ONE Can Be Doubled or Quadrupled and baked in an 8 inch square pan. 1 (frozen) hamburger patty per serving, or two--you choose 1 Cup Frozen Hashed Brown Potatoes per serving, or one thinly sliced potato 1/2 cup Frozen Corn per serving 3 pats of Butter or more to taste and quantity Salt and pepper to taste. Arrange in layers in covered baking dish. The corn is on the bottom, then potatoes, butter and seasonings, the frozen burger on top to brown. Cover and bake in SUN OVEN® for two hours. Again, it was probably finished in less time but I forget sometimes that I am cooking. Food doesn't burn in a solar oven so it always works out! This meal really brought me back to the wonderful flavors retained when cooking in tin foil packets, outdoors, without the mess! Pot Roast Freezer to table in three to four hours. Guess what? I bought a roast and stuck it in the freezer. I took it out of the freezer one day, gave it a shot of tamari and a couple cloves of garlic and into the oven for 3.5 hours. Who says you can't brown meat in a solar oven? Pot Roast with Rice or Noodles 2-4 lb. boneless chuck roast (rub in whatever spices, I use salt & coarse ground pepper.) Spread over the roast a full can of Cream of Mushroom soup. Cook COVERED approx. 4 hrs. at 300 degrees. Lift roast from pan (will fall apart) stir cooked rice or noodles in the juices and soup left in the bottom of the pan. Serve with salad. Lasagna 1 jar (32 ounces) spaghetti sauce 1 package (8 ounces) lasagna noodles Olive oil 1 pound ricotta cheese 1 pound mozzarella cheese, shredded 1/2 cup grated Parmesan cheese Spread 1 1/2 cups of sauce over bottom of a dark roasting pan. Coat uncooked noodles with olive oil. Layer half the noodles and half the ricotta cheese over the sauce. Add half of the mozzarella cheese. Repeat layers of sauce, noodles and cheese. Top with remaining sauce. Sprinkle Parmesan cheese over top. Cover and bake in the solar oven for 3 to 4 hours. Makes 6 servings. Barbecued Chicken 1 cut-up chicken (about 3 pounds) 1/2 cup vinegar 2 tablespoons Worcestershire sauce 1 teaspoon paprika 1 tablespoon sugar 1/2 cup ketchup 1/2 teaspoon pepper 1 clove garlic, minced Place chicken pieces in a dark pan. Combine remaining ingredients and pour over the chicken pieces. Cover and bake in solar oven for 2 to 3 hours. Makes 4 servings. Baked-Potato Salad 4 medium potatoes 1/4 cup finely chopped celery 1/4 cup finely chopped green, red or yellow bell pepper 1/2 cup finely chopped red onion 1/2 teaspoon Dijon mustard 1 teaspoon dried dill weed 1/2 cup safflower mayonnaise (or other mayonnaise) Bake potatoes in the solar oven for 1 1/2 hours. Let cool slightly. Remove potato pulp from skins and lightly mash. Combine with remaining ingredients. Chill. Makes 6 servings. SUN OVEN® RECIPES AND USES By Charles and Pam Dawsey We find the SUN OVEN® to be very forgiving. You will find you can cook at a higher temperature with less time or a lower temperature with more time. The meat cooked is more moist and flavorful than with a conventional oven.* For dry camping in our motor home, this oven is a must. When we are not using the oven for other things, but wish to keep it available, we place a black tea kettle of water inside which also provides us with extra hot water. All dishes should be dark, so the sun’s rays will be better absorbed, and should be used with the cover on unless otherwise stated. * Mfr.’s note: meats must be cooked at temperatures above 250º to prevent bacterial overgrowth. MORE RECIPES: PORK SPARERIBS (Baby-back ribs) 1 rack ribs Barbecue sauce (Ingredients Below) 1 onion, chopped 1 cup ketchup ½ cup molasses ¼ cup brown sugar ¼ cup cider vinegar 3 tablespoons prepared mustard ½ teaspoon liquid smoke Salt and pepper to taste Sauté onion in small amount of oil. Add remaining ingredients and simmer for 30 minutes. Boil ribs in water for 15 minutes. Place ribs in a dark baking pan and cover with half the sauce. Use balance of sauce to brush on during cooking. Cook in preheated 325º oven for 2 hours. BEAN SOUP 2 cups mixed beans 1 large onion, chopped and sautéed 4 cloves garlic, chopped and sautéed 3 tablespoons dried parsley Dash oregano 2 tomatoes, chopped (or canned) Red pepper (optional) ½ green pepper, chopped 1 ham hock or 4 strips of bacon (smoked) Preheat SUN OVEN®. Place ingredients in pot and cover to within 1 inch of top with soup stock or 3 cubes of beef bouillon in water. When done, add ½ lemon or 2 tablespoons vinegar. Cook at 300º for 4 hours. ASIAN MEATBALLS with HOT RICE This dish is as colorful as it is tasty. It can be prepared ahead of time and reheated before serving. Although it looks complicated, the three stages are easily accomplished and well worth the effort. MEATBALLS: 1 pound ground beef 1 cup bread crumbs ½ cup chopped onion ¼ teaspoon dry mustard 1 teaspoon salt 1/8 teaspoon pepper 1 beaten egg Mix ingredients by hand or with your Cuisinart. Form into small balls. Spray pan with Pam and arrange meatballs. Cook in preheated SUN OVEN® at 325º for 50 minutes or until done. SAUCE: 1 cup juice from a 17-oz. can of chunk pineapple (reserve fruit) ½ cup brown sugar 1 teaspoon ground ginger ½ teaspoon salt 2 tablespoons cornstarch ¾ cup cider vinegar 2 tablespoons soy sauce Cook, stirring constantly, until thickened. Set aside. Arrange the following over meatballs: 1 green pepper, cut in one-inch pieces, slightly blanched. Drained pineapple from can (above) 1 large or 2 small tomatoes, cut in 8 pieces. Pour sauce over all and pop into your SUN OVEN® to reheat for about one hour before serving. Serve over hot rice. (Turn lid upside down and cook a small pot of rice on top of the dinner. Rice should be done in one hour when dinner is ready to serve.) MEAT LOAF 1½ pounds ground beef 1 cup tomato juice 1 egg ¼ cup chopped onion ½ teaspoon salt ¼ teaspoon pepper ¾ cup rolled oats or breadcrumbs Preheat SUN OVEN®. Combine ingredients. Bake in loaf pan at 325º for 1½ hours. PORK LOIN ROAST 2 pound pork loin roast Salt and pepper Rub meat with salt and pepper. Brown on all sides in an iron pot on top of stove. Place in preheated SUN OVEN® and cook at 325-340º until thermometer shows 170-180º internal temperature (about 2½ hours). ROAST CHICKEN Roasting chicken Margarine Salt and pepper Rub chicken with margarine, salt and pepper. Cook in covered baking dish, using basting syringe to baste occasionally with pan drippings. When meat thermometer reads 180º chicken is done (about 4 hours). BEST EVER PORK AND BEANS We usually double this recipe. 1 can Campbell’s pork and beans 2 tablespoons ketchup 1 teaspoon dried onion 1 teaspoon dried mustard ¼ cup maple flavored syrup 1 slice bacon, cut into pieces and placed on top Bake in preheated SUN OVEN® at 325-340º for about one hour. Leave in oven at 200º until dinner is served. These are really delicious and go well with any of the meat dishes. CHEESY POTATO CASSEROLE ¼ cup butter 1 cup chopped onions 1 can cream of chicken soup 1 16-ounce sour cream 1 20-ounce bag frozen hash brown cubed potatoes, thawed 8 ounces grated sharp cheddar cheese Crushed potato chips for the topping Melt butter in small pan. Sauté onion until translucent. In a bowl, stir together sour cream, chicken soup and onions. Mix well. Add potatoes, salt, pepper and cheese. Stir until all ingredients are well blended. Pour into ungreased dark-colored casserole dish. Sprinkle potato chips on top. Cook for 2 hours in preheated 300-325º oven. FLANK STEAK Place flank steak in marinade: ¼ cup soy sauce 3 tablespoons honey 2 tablespoons cider vinegar ½ teaspoon ground ginger ½ teaspoon garlic powder ¾ cup salad oil 1 green onion, finely chopped Marinate steak in refrigerator for three hours. Roll flank steak and skewer or tie with string. Insert thermometer in meat and cook in preheated 325º SUN OVEN® until desired temperature is reached. (We cook this to the rare stage on the thermometer.) RUMP ROAST 3 pound rump roast Flour Salt and pepper 3 cloves of garlic Onions Potatoes Carrots Turnip 2 cups beef bouillon Sear meat on all sides on top of stove. Insert cloves of garlic in cuts made in the roast. Cook in preheated 325º Sun Oven until desired temperature is reached on meat thermometer (about 3 hours). Add onions, potatoes, carrots and turnip. Add beef bouillon for gravy. Cook another 3 hours at about 250º until carrots are done. Thicken the juices with a little cornstarch dissolved in cold water. Dinner should be ready to serve! HOME BAKED BREAD 3 cups bread flour ¼ cup corn meal or whole wheat flour 1 teaspoon salt 1 tablespoon olive oil 1¼ cups water 2 teaspoons yeast 1 tablespoon gluten (optional) We use a bread machine to do all the work. Just before it starts to bake, remove the dough to a greased loaf pan and place in the microwave oven with 2 cups of hot water. Dough should double in size in about 35 minutes. Remove to your 325º SUN OVEN® and bake for approx. 45 minutes. For a better crust, brush loaf top with salt water 5 minutes before done. Test for doneness by tapping the loaf; if it sounds hollow, the bread is done. CORN BREAD 1 package Jiffy Corn Bread Mix 1 chopped green onion 1 egg Buttermilk Mix first three ingredients with enough buttermilk to get the right consistency. Bake in preheated SUN OVEN® at 325º for approx. 70 minutes or until done. CHILI CON CARNE 5 slices bacon 1 medium onion, chopped 1 pound lean ground beef 2½ cups kidney beans 3½ cups canned tomatoes Salt 1-2 tablespoons chili powder ¼ teaspoon crushed red pepper flakes (optional) For this recipe, we use our 4-quart cast iron pot. Place bacon slices in pot and cook at 325º. When bacon is done, remove and sauté onions in bacon drippings until tender. Add meat, stir and cook until gray in color. Chop bacon into small pieces and return to mixture; add remaining ingredients. Simmer about 40 minutes until flavors are well blended. PORK CHOPS 2 fairly thick pork chops Flour Salt and pepper Coat chops with flour, salt and pepper. Sear on both sides. Place in a dark pan, uncovered, and bake in preheated 360º SUN OVEN®. The temperature may drop to 325-350º. Remove from oven and cover with gravy; return to oven for about 45 minutes. Best pork chops ever! Great served with rice (see below). RICE 1 cup brown rice 1 teaspoon salt 2 cups water Place ingredients in 1-quart dark pot with lid in 250-275º SUN OVEN® for 1 hour. SUN DRIED TOMATOES Slice tomatoes as thin as possible. Place in wax-paper lined pan in SUN OVEN® with door open. We use the roma tomato because the color is better when dried and it tastes better. Turn tomatoes over a few times to keep them from sticking. On a clear, sunny day, it will take 5-6 hours for them to be completely dried. Our first try was very successful! If you have ever purchased sun dried tomatoes, you will really appreciate this use of your SUN OVEN®. You can use a wire rack to do two batches at a time, one on top of the other. We remove the insert when drying. General Tips EXAMPLES OF COOKING TIMES & TEMPERATURES Bowl of soup: 45 minutes @ 320º Macaroni and cheese: 2 hours @ 300º 2 country style ribs: 1 hour @ 340º, turn & cook for another hour Gingerbread (Dromedary mix): Bake in a dark pan @ 300-325º until done All cooking times are approximate! Clouds: We don’t worry too much about clouds; if we have to, we move indoors and finish the meal. The exception is baked goods such as bread. We wait until we are sure of enough time to complete the baking before using the SUN OVEN®. When you become comfortable with your SUN OVEN®, you will have as much fun as we did. We are purists, and did all the cooking in the SUN OVEN®. You can shorten preparation time by sautéing the onions and frying the bacon on your stove, but who wants to do that? Charlie doesn’t! |