SUN OVEN SAMPLE RECIPES (source, Sun Ovens International)

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 (roast will fall apart) stir cooked rice or noodles in the juices and soup left in the bottom of the pan.

Serve with salad.

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.

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).

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).

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.

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.

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.)

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!

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.

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.

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.