NESCO 6 Qt. Roaster makes Easter ham prep easy

Easter is a time of family and traditions. For some, they have been prepping for 40 days, culminated by a busy Easter weekend filled with activities and traditions started generations before. All of it wrapped up with family gathered for an Easter meal cooked in Grandma’s NESCO 6 Qt. Roaster.

Decorating Easter eggs and Easter egg hunts are traditions a lot of us grew up with. The Easter bunny and chocolate eggs took center stage on Easter morning. The highlight, however, was the afternoon meal at Grandma’s, planned around the traditional Easter ham, with the whole family gathered around the table sharing stories.

Easter is a time for family. There’s no reason to spend all your time in the kitchen though. So pull out Grandma’s roaster or get your own NESCO 6 Qt. Roaster to start your own tradition.

The NESCO 6 Qt. Roaster allows you to spend more time with those you love

NESCO’s 6 Qt. Roaster frees up your time so you can enjoy hunting for Easter eggs or laughing and talking with your family. It allows you to ‘set it and forget it,’ as well as freeing up your oven for other dishes and sides. It also has a removable cookwell making it easy to serve and to clean.

Ham is a staple at American Easter celebrations for many reasons. Traditionally, farmers turned to ham because it was seasonal and inexpensive compared to other holiday meats like lamb.

The Easter ham is usually fully cooked, and only needs to be reheated. They come whole, half, bone-in, semi-bone or boneless varieties. All varieties can be prepared in a NESCO 6 Qt. Roaster.

Providing families with the opportunity to gather around nutritious food has always been important to NESCO. Need a good recipe for an Easter ham? NESCO’s honey-glazed ham recipe features a delicious homemade glaze, but there are also a few things you should know before diving in.

1. Make sure you get a fully-cooked ham.
2. Your ham should be big enough to serve 1/3 lb to each person.
3. Don’t apply the glaze until the ham is approximately 3/4 of the way done.
4. Use a quality meat thermometer to make sure your ham is heated thoroughly.

This Easter start your own family tradition or continue the ones you already have. Invite the family over, get an Easter ham and let NESCO take care of the rest.

NESCO: Your Key Ingredient

At NESCO, we believe life is an occasion worth celebrating. We’re dedicated to being Your Key Ingredient in those celebrations by making cooking enjoyable again with our complete line of innovative small kitchen appliances and accessories. NESCO began as the National Enameling and Stamping Company and created the first Roaster Oven in 1931. NESCO is currently headquartered in Two Rivers, Wisconsin.

To purchase a NESCO 6 Qt. Roaster or other products visit https://nesco.com or for more information call 1-800-288-4545.

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3 cups cooked turkey, chopped (no bones)
3 carrots, peeled and chopped
3 stalks, peeled and chopped
3 stalks celery, chopped
4 medium white potatoes, chopped
1 large white onion, chopped
6 cups broth
2 cloves garlic, minced
1 teaspoon thyme
12 ounces egg noodles

1. Add all ingredients except noodles to NESCO® Slow Cooker. Cook on High for 4 hours, or Low for 8 hours.
2. Add noodles in the last half hour of cooking.
3. For extra flavor, top with leftover stuffing when serving.

1. Blend sugars, cream cheese, and maple syrup in bowl until smooth. Add eggs one-by-one, beating on low just until blended (do not overmix). Gently whisk in the pumpkin, cornstarch, vanilla, and pumpkin pie spice.
2. Pour mixture over the crust. Add water and rack to Pressure Cooker. Tear off a 20″ piece of aluminum foil and fold into thirds, lengthwise to make a sling for your pan. This helps to remove pan after cooking is complete.
3. Place springform pan on foil and lower into cooking rack. Cover and lock lid in place. Turn regulator knob to PRESSURE. Program for HIGH pressure and cook for 20 minutes. After cooking time, release pressure using the quick-release method. Unlock and open lid. Remove cheesecake from Pressure Cooker by lifting up the end of the foil sling. Let cool to room temperature. Refrigerate at least 3 hours, but preferably overnight.

Topping

1. Toast pecans using BROWN/SAUTE function, add nuts to cooking pot and stir for 3-5 minutes or until lightly browned.
2. Next, combine whipping cream and maple syrup in cooking pot. Bring to a boil still using the BROWN/SAUTE function, stirring occasionally until sauce is slightly thickened about 10-15 minutes. Pour over well-chilled cheesecake and refrigerate until well-chilled.

6. Don’t Sweat the Small Stuff

Things will happen. Your best friend will show up with a new gluten-free, vegan diet, your decorative candle will get knocked over and scorch your table linens, or your cousin will bring a guest without any prior warning. For better or for worse, these are all a natural part of the entertaining process. If you laugh it off and move on, we promise your guests will too and be more focused on your overall awesomeness than any flubs. The one thing you won’t have to worry about is your food turning out great—we’ve got that part of it covered.

Cake

1 (16.5 oz) package yellow cake mix
1 cup water
3 eggs
½ cup melted butter (1 stick)
1 cup drained crushed pineapple from a 20 oz can (save juice and remaining pineapple for the glaze)
1 cup coconut
¼ cup chopped pecans

Glaze

1 ½ cups powdered sugar
Remaining juice and pineapple from the above can of crushed pineapple ( ¼ cup melted butter ½ cup coconut)
¼ cup chopped pecans

Instructions:

1. Add the cake ingredients into a large bowl and whisk until the batter just comes together. Do not over mix – some little lumps of cake mix are fine.
2. Spray the NESCO®  Slow Cooker with non-stick spray and pour in batter. Cover and cook on HIGH for 2 hours, keep the lid.
3. After 2 hours, turn off the Slow Cooker and make the glaze. Add the powdered sugar, remaining pineapple, melted butter, coconut, and chopped pecans. Whisk until a sauce forms.
4. Pour mixture over the warm cake. Let the cake sit for 5 minutes before serving.

Moving on your own for the first time can be tough. Not only do you have to figure out how to use a washing machine on your own, but you also have to fully stock the place with all the essentials a college student needs. When you’re trying to get ready for the big move and a new school year, it’s easy to forget things, so we’ve come up with a list to make it easier:

1. Pots and Pans: A staple of any kitchen, pots, and pans should be one of the first things you buy for your first kitchen. You don’t need anything too fancy or extensive, just a few sizes of each.

2. Can Opener: Living with your parents for the first 18+ years can lull you into a false sense of security that there will always be a can opener close by. It’s disappointing when you get home from your first trip to the grocery store and you can’t get into any of your canned goods without the proper equipment.

3. Slow Cooker: Class all day and studying all night can leave you with little time to cook. Don’t resort to eating fast food for every meal. A Slow Cooker will save you time and hassle and money (those burger runs add up). Just throw your ingredients in before classes, set your temperature, and come home to a prepared meal.

4. Measuring Cups: Cooking is a lot easier when you know how much of everything you’re putting in. Measuring cups don’t have to be fancy, in fact, you can usually get them at the dollar store.

5. Basic Cooking Utensils: Spatulas, mixing spoons, a set of knives, and a pasta spoon will do wonders to make your life in the kitchen easier. These also don’t have to be anything extravagant (just make sure that everything is heat-resistant).

6. Vacuum Sealer: College students are busy, meaning you may not have time to cook with all of the groceries you buy. Don’t let them (and the money you spent on them) go to waste by vacuum sealing everything. This will also help keep your refrigerator clean and free of moldy, spoiled food.

7. Mixing Bowls: Large bowls come in handy for more than just mixing food. They can also be used for serving, holding fruit, or soaking small dishes without blocking the sink. Metal or glass will last a lot longer for just a little more money.

8. Pizza Cutter: Don’t be caught without one. It can only lead to disappointment.

This Queso Blanco Dip has just enough kick to keep things interesting, but it’s mild enough for anyone. It’s perfect for parties, tailgating, or just hanging out on the weekend. The salsa verde adds texture and heat, while the cream cheese and sour cream create a smooth texture and a balance to the spice. This dip is full-flavor without the burn. If you’re a spice lover, adding diced jalapeños takes things up a notch.

Your Key Ingredient:

NESCO 1.5 Qt. Slow Cooker

Grocery Ingredients:

16 oz cream cheese
32 oz salsa verde (medium)
7 cloves minced garlic
3 cups sour cream
16 oz package shredded cheddar jack cheese
Chopped green onions for garnish
Tortilla chips or veggies for dipping

Instructions:

1. Combine all ingredients in NESCO® Slow Cooker. Cook on low heat for 3 hours, stirring every half hour.
2. Dip is ready when all ingredients are heated through and well blended. Garnish and serve immediately.

You work hard in your garden all summer to grow your fruit, veggies, and herbs – don’t let them go to waste by not taking care of the finished product. We’ve come up with six ways to get the most out of the fruit of your labor.

1. Harvest at the right time.

Tomatoes: Do not refrigerate. Rather, leave them on the kitchen counter in the open air to breathe.

Potatoes: Leave potatoes in the sun to dry, then brush off all of the dirt and soil to prevent molding. Store in a cool, dark, and dry place like a cupboard or dry basement until ready to use.

Carrots: Carrots are similar to potatoes. You should also store them in a cool, dark, and dry area after being dried out. Just don’t leave them out in the sun after uprooting because they have thinner skin than potatoes.

Garlic & Onions: Store in a cool, dark, and airy place like a cupboard. Make sure they are thoroughly dried
and the stems are cut off before storing.

Zucchini and Cucumbers: Both zucchini and cucumbers store better in the refrigerator than at room
temperature. Just be sure to dry their skin thoroughly because moisture can cause quick decay.

Pumpkins & Squashes: Pumpkins and squash vary greatly by species, but they can generally last up to several months if properly stored in a dark and dry environment. Before storing, make sure that all moisture is
removed from the skin and wipe away any dirt that could contain additional moisture.

Berries: Strawberries, raspberries, and blueberries should all be sealed in an airtight container and left in the
refrigerator. Berries keep better in shallow containers with fewer layers to avoid crushing the delicate fruits.           Place a paper towel in the bottom of the container to absorb any moisture that may drip.

Leafy Greens: Spinach, lettuce, and kale should be harvested as needed. They only keep for a few days before
wilting. When harvested, keep them in a humid veggie drawer in the refrigerator.

Herbs: Herbs can be stored for up to 10 days. Simply put the stems in a glass of water like a bouquet of
flowers, and wrap the exposed leaves in plastic wrap. While most herbs should be placed in the refrigerator for maximum longevity, cold-sensitive herbs like basil should be left at room temperature.

4. Seal in the freshness.

Vacuum sealing can keep almost anything fresh for longer. It slows decomposition and bacteria growth by eliminating oxygen flow to food. Just ensure that everything is dry before sealing to reduce bacteria that thrive in moisture. Vacuum sealing can also eliminate freezer burn if you’re freezing fresh crops.

5. Know when your crops are no longer safe. 

While it’s tempting to save your crops for as long as possible, take care to know when they have run their course. Produce can grow and harbor bacteria that reduce quality and even make you sick. Sliminess, mold, discoloration, and rot can all indicate that your produce should be tossed in the garbage or compost.

6. Prepare harvest carefully.

You’ve worked hard to grow and care for your crops, so see the process through. Wash them thoroughly before placing them on your Dehdyrator. Homemade dehydrated goods are more nutritious and flavorful than store-bought and make for a great snack. Use a combination of dehydrating and vacuum sealing to help your hard work last all through the winter months. 

NESCO’s line of cookware may have grown since Grandma Bee’s Roaster was made in 1934, but our commitment to bringing people together around a quality meal certainly hasn’t changed. Nothing makes us happier than knowing that we help make your Thanksgiving turkey and Easter ham perfect. Today, schedules are busier than ever, making it harder and rarer to get everything together. Let us help you make it easier to enjoy quality time and focus on family. Rely on our expansive selection of Pressure Cookers, Slow Cookers, Dehydrators, and more NESCO at your next gathering, just like Mary.

Grandma Bee and her husband, before she was “Grandma Bee”

Grandma Bee celebrating Valentine’s Day in 2010

 

1. Place rack in NESCO® Pressure Cooker. Layer ribs and barbecue sauce in Pressure Cooker, using about ¼ cup of sauce in between each layer. Add ginger ale and bay leaf.
2. Set Pressure Cooker to HIGH and timer to 30 minutes for tender ribs, or 45 minutes for fall-off-the-bone.
3. When timer is done, release pressure and carefully remove ribs from Pressure Cooker. Brush ribs with remaining barbecue sauce and serve.

Coleslaw

1. Slowly feed cabbages and carrots into a food processor until all are shredded.
2. Transfer to a large mixing bowl and add coleslaw dressing. Mix well.

Instructions:

1. On medium heat brown the sausage and potatoes and set aside.
2. In a separate bowl, whisk eggs and milk together. Add all ingredients to NESCO® 12 Inch Electric Skillet and stir just until everything is mixed well.
3. Set temperature to medium heat and cook for 5-7 minutes, or until center is firm. Remove from Skillet, cut, and serve fresh.

1. Add water to NESCO® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached.
2. Ensure that internal temperature of chicken reaches 180°F for doneness. When finished, release the pressure but leave chicken in cooker to keep warm.

1. In NESCO® 8 Inch Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned about 10 to 12 minutes.
2. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir.
3. Mix in tomatoes, cocoa powder, peanut butter, and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.

Mexican Rice

1. Preheat skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes.
2. Stir in garlic, cumin, salt, tomato paste, and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender.
3. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve.

1. Place nuts in a 9-inch square pan. Combine remaining ingredients and pour over nuts. Let sit at room temperature overnight.
2. Drain liquid from nuts and place on NESCO® Dehydrator tray.
3. Dry at 145º F for 3 to 5 hours or until nuts are crunchy. Store in an air-tight container.

1. Pour all ingredients in the order listed into the cooking pot of your NESCO® Pressure Cooker.
2. Lock lid into place and set the pressure regulator knob to SEAL. Cook on High for 10 minutes. Makes 4-6 servings.

1. Place 1 cup water in water reservoir (base of unit) of NESCO® 5 Qt. Food Steamer. Place broccoli, butter, and cauliflower in lower steamer basket. Cover and steam for 20-25 minutes.
2. Mix together cheese spread, white sauce and pepper and pour into rice bowl. Place in upper steamer basket approximately 10 minutes before end of steam cycle to soften.
3. To serve, pour cheese sauce over vegetables. Serves 6.

• Chocolate syrup
• Whipped cream
• Cinnamon sugar or sticks
• Dark or light rum
• Almond or coconut milk
• Ice cream
• Cocoa powder

1. Set NESCO® Slow Cooker to HIGH. Lightly wipe cook pot with cooking oil.
2. In mixing bowl, combine all ingredients; stir until well blended.
3. Spoon into preheated cook pot. Cover; bake 30 to 40 minutes or until center is set and edges are puffed.
4. When heated, set control to AUTO.
5. Serve warm with crackers, cocktail rye bread, or your choice of cut fresh vegetables. Serves 8 to 10.

• Crispy Egg Rolls
• Pizza Rolls
• Breaded Cheese Curds
• Mozzarella Sticks
• Breaded Mushrooms
• Baked Pretzels
• Onion Rings
• Stuffed Potato Skins
• Cream Cheese Wontons
• Corn Dogs
• Stuffed Taquitos
• Mini Pizza Bites

1. Preheat NESCO® Roaster Oven to 300º F. Place cereal in cookwell. Stir butter and Worcestershire® sauce together and pour over cereal.
2. Cover and bake at 300º F for 45 to 60 minutes. Stir occasionally during baking. Add nuts and pretzels. Cool before serving or storing in airtight container. Serves 50.