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Recipes for the SOS Sport Solar Oven

Tips on the SOS Sport

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  • The SOS Sport is a very easy to use, very effective solar oven, designed with succulent and moist slow cooking in mind as well as roasting and baking.
  • The Sport will usually register slightly lower temperatures than its main competitor, the Global Sun Oven, but when it comes to cooking results, most of the time the results are almost indistinguishable.
  • For example; when baking two bread loaves at a time, white or wheat, the Sport is not too far behind the Sun Oven which will bake two loaves in about an hour, and the Sport is usually about fifteen to twenty minutes longer.
  • The Sport is a wider oven and therefore can fit standard size cake pans and cookie sheets, as well as the two roasting pots that come with the oven.
  • Of course when there is more mass (food) inside of the oven, one must allow more time to cook no matter which kind of solar cooker one uses.
  • Cakes, pies, casseroles, meats, soups, stews, chili, pasta, sauces etc. etc. are all effectively cooked using the Sport Solar Oven.
  • When baking with the Sport, best results are obtained when you can preheat the oven to the highest temperature possible, nevertheless cakes, breads and cookies finish well within the time and ranges of other major solar ovens even if the temperatures do not always reach 300 F plus in the Sport.
  • In the fall through winter and early spring you can use the Sport in its "winter angle" by setting it on its (narrower)side and with the reflector panels attached, thus achieving a more direct sun angle. (* The interior oven space for regular sized pots is reduced when using this angle, thus requiring smaller cooking vessels.)
  • If you want to use the Sport in the winter, in its regular standard cooking mode for larger pot capacity, you can increase the angle of the oven and panels for more direct sunlight by placing supports (blocks, stones) underneath the solar oven, thus creating a greater more effective cooking angle.
  • When using the Sport in mid summer it is not necessary to always use the reflector panels after the food within your oven has reached its maximum sustained cooking temperature. By taking off the panels in mid summer you will reduce the risk of overheating the oven frame (box) and possible warping of the box.
  • Do not clean the inside or outside of the lexan lid, (cover) with glass cleaner. Damage to the lexan will result. Use warm water with a drop of dish detergent to clean the lid as well as the interior of the oven when needed.
  • Clean the interior of your oven periodically with hot, soapy water to eliminate the buildup of food smells and residue from the food condensation. Do this even if you do not spill anything in your oven interior.
  • At times, it can help to add (using clips) small "booster" reflective panels to your Sport to increase the temperature more quickly or to help it to maintain a higher overall cooking temperature. You can do this by using cut to size sections of lightweight Reflectix brand reflective insulation, acquired at your home improvement/hardware store, thus increasing the reflector's capacity to "grab" more of the sun's rays.
  • Do not overload the Sport with large amounts of food if you are in a hurry to fix a meal or are limited in your cooking time, since the larger the "mass" the longer it takes to heat and to eventually fully cook. If you have good conditions and all day long then it usually is not a problem for the Sport.
  • To better seal the lid of a Sport to prevent extra heat loss, it can be helpful to add a couple of large size "clamp style" paper clips or holders onto the sides of your Sport oven where the lid meets the box frame. Even though the Sport has a good and secure clip system to hold the lid firmly in place, sometimes the left and right sides will form slight gaps that will release small amounts of heat.
  • Do not leave an empty Sport heating in the sun for long periods of time without any food inside.
  • You can use your Sport to also sterilize medical instruments, pasteurize and sterilize unclean water for drinking, boil water for cleaning and bathing, sterilizing grains that may be infested.
  • You can't fry foods in a solar oven, but you can come pretty close when frying bacon or "frying" and egg. Lay out your bacon in strips and let them cook to the desired state, crunchy or soft, however you desire. The more you have the longer you should allow for cook time. You can also preheat oil or butter in a shallow, dark pan until it is as hot as the oven can reach, whereupon you crack an egg or two into the oil and then close the oven quickly to avoid heat loss, and within 3-6 minutes you will have a nicely "fried" egg.

Baked Acorn Squash

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  • 1 acorn squash cut into 2 halves and seeded, per cooking pot
  • 1/2 tsp. fresh ground black pepper, or to taste
  • 1/2 tsp. kosher salt, or to taste
  • 1/2 tsp. ground cumin
  • 2 tbs. butter
  1. Place the 2 squash halves in one Sport cooking pot. If they will not lay flat, this is not a problem.
  2. Divide the other ingredients evenly between the two squash halves.
  3. Put lids on the black cooking pot(s) and place them in the Sport. Clip the clear lid to the oven. Face the oven into the sun and then rotate it clockwise 30 degrees.
  4. Relax and do other things. The squash can be left unopened the entire cooking time. You may check doneness in 4 hours. If the squash are not done, face the oven toward the sun plus 30 degrees clockwise and continue cooking.

Cooking time: 4 – 6 hours

Serves 2 – 4

Baked Fish

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  • 1 - 2 lbs. of your favorite fish fillets
  • Your favorite salsa
  1. Wash fish fillets and dry with paper towel. Place fillets over the bottom of the solar oven pot.
  2. Place in solar oven and bake for 1 -11/4 hours.
  3. Pour water off of the fish.
  4. Spread a layer of salsa over the fish fillets and return to the solar oven for additional 30 – 45 minutes.

Baked Fresh Fish Fillets

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This dish showcases how the SOS Sport solar oven infuses the flavors of the ingredients into the fish while maintaining a moist, flaky texture. It is easy to succeed on the first try and cooks quickly in 45 minutes to 75 minutes in good sun. The recipe is for one Sport cooking pot, assuming that another dish will be cooked along with the fish, like corn on the cob, potatoes or another side dish. Since fish cooks faster than most every other food, you will want to start your complimentary side dishes in a second pot in the solar oven before you start the fish.

The Fish
  • FRESH fish fillets - any shell fish, tuna, salmon or any white meat fish
  • 4 each
  • 1/2 pound
  • 1–11/2” thick
  • If there is any hint of “fishy smell”:

    1. Wash the seafood under cold running water.
    2. Soak the fish in acidulated water for 3 minutes. Acidulated water can be made by squeezing one-half lemon in one quart of cold water in a glass bowl.
    3. Wash the fish again under cold running water and dry it on paper towels.
The Sauce
  • 2 tbs. butter
  • 2 tbs. fresh lemon juice
  • 1 sprig of fresh, chopped, flat leafed parsley
  • salt & fresh ground pepper to taste
Make the Dish
  1. Place 4 fillets in a Sport Cook pot
  2. Split the sauce evenly between the 4 fillets
  3. Cover the pot(s) and place into the Sport solar oven. Clip the clear lid to the oven. Face the oven toward the sun with the shadow directly behind the oven and relax. Do not open the oven to check for doneness until 45 minutes have passed.

Cooking time: 45 – 75 minutes, depending on the sun.

Serve at once

Serves 4

Baked Potatoes

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This recipe is based on potatoes weighing 1 lb. each—the really choice bakers. For smaller individual potatoes approximately 1/4 lb. each, the cooking will be faster.
  • 2 lbs. baking potatoes per Sport cooking pot, 4 lbs total
  • 4 tbs. minced flat parsley
  • 4 tbs. minced fresh chives
  • fresh ground pepper and salt to taste
  • butter or olive oil to taste
  1. Wash and dry the potatoes. Prick each potato a few times.
  2. Place half of the dry potatoes in each Sport cooking pot. Do not add liquid.
  3. Put lids on the black cooking pots and place them in the Sport solar oven. Clip the clear lid to the oven. Face the oven into the sun and then rotate it clockwise 30 degrees.
  4. Relax and do other things. The potatoes can be left unopened the entire cooking time. Check in 4 hours. If the potatoes are not done, face the oven toward the sun plus 30 degrees clockwise and continue cooking.
  5. To serve, open the potatoes and sprinkle with the parsley and chives, add salt & pepper and butter to taste. Enjoy the moist, rich, potato and herb flavors.

Cooking Time - up to 6 hours.

Serves 4 – 6

Bar-B-Que Chicken

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  • 11/2 - 2 lbs. Chicken cut up into serving sizes.
    A whole chicken (3 - 4 lbs) will make two pots of chicken.
  • Garlic powder, onion powder, thyme, etc. to taste
  • Your favorite barbecue sauce.
  1. Place cut up chicken pieces on bottom of solar oven pot(s).
  2. Add preferred seasonings.
  3. Put pot(s) into solar oven.
  4. Cook for 1 1/4 - 2 hours in solar oven.
  5. Pour off the broth from the chicken (save it for soups or casserole if desired).
  6. Add barbecue sauce over top of chicken pieces.
  7. Continue to cook for another hour or more as required or desired.
  8. HINT: The longer the chicken cooks, the better the flavors blend and the meat is still tender.

Boneless, Skinless Chicken Breasts With Tomatoes, Olives and Capers

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This dish showcases how the SOS Sport solar oven strongly infuses the chicken with the flavors of the ingredients. It is easy to succeed on the first try and it cooks in 1 - 2 hours in good sun.
  • 4 each, boneless, skinless chicken breasts – about 2 lbs total
  • 2 tbs. olive oil
  • 1 sprig of fresh basil, chopped
  • 4 oz of pitted and sliced kalamata olives packed in oil
  • 2 oz capers, drained
  • 14 oz of fresh or petit diced canned tomatoes, minced
  • 8 tbs. olive oil
  • salt & fresh ground pepper to taste
Make the Dish
  1. Wash and dry the breasts on paper towels.
  2. Rub each piece on all sides with the olive oil.
  3. Place 2 tbs. of the olive oil in the bottoms of each of the 2 Sport cook pots and coat the entire bottoms.
  4. Add 2 breasts to each pot, divide the sauce ingredients between them and salt and pepper to taste.
  5. Pour 2 more tbs. of olive oil over the ingredients in each pot.
  6. Mix the contents of each pot well.
  7. Cover the pots and place into the Sport solar oven. Clip the clear lid to the oven. Face the oven toward the sun and relax.

This dish will be done in 1 - 2 hours, depending on the sun.

Serve at once.

Serves 4.


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Makes one solar oven pot.
  • 1 lb. broccoli florets, including stems
  • 1/3 clove garlic minced
  • 1/2 tsp. salt, or to taste
  • 1/2 tsp. fresh ground black pepper, or to taste
  • 2 tbs. butter or olive oil
  1. Wash the florets in cold water and transfer wet to the Sport cooking pot.
  2. Add garlic. Do not add salt, pepper, oil or butter, if desired, until cooking is finished.
  3. Cook in the Sport solar oven facing the sun for 45 minutes for al détente and longer for softer texture.
  4. The taste of broccoli cooked in the Sport is huge because of the reduced leaching from not using cooking water! You’ve never tasted broccoli like this!

Cooking Time: 45 – 75 minutes.

Serves 2 – 4

Campers Beef Stew

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Use two solar oven pots. The idea for this dish is to prepare and start it before leaving camp in the morning. It will be done enough to eat in 3 - 4 hours, but it takes 5 - 6 hours of cooking in good sun for the meat to break down and become “pot roast stringy”. Venison, elk, antelope or pork can be substituted.

The Meat
  • 1 lb. beef (chuck is the most tasty) stew meat cut into 1-inch cubes
  • 1 tsp. dried thyme
  • 1 tsp salt, or to taste
  • 1 tsp. fresh ground black pepper, or to taste
The Vegetables
  • 1 1/2 lb. baking potatoes peeled and cut into 1-inch cubes
  • 1 lb. carrots, peeled and cut into 1 inch pieces
  • 1 medium onion peeled and coarsely chopped
The Sauce
  • 1 can petit diced tomatoes, drained
Make the Dish
  1. No extra water is necessary and should not be added-the Sport oven retains the moisture of cooking ingredients.
  2. Add all the ingredients to the pots and mix well.
  3. Put the top on the pots, the pots in the oven.
  4. Clip the clear lid to the oven.
  5. The oven should be aimed at the sun, so that the sun shadow is straight behind the oven.
  6. Next rotate the oven clockwise 30 degrees.
  7. There is no danger of fire and the oven will not overcook this dish so it may be left unattended for as long as necessary.
  8. It would help, but is not mandatory, to re-point the oven at the sun and then do another 30 degree rotation at about 1:30 PM to optimize sun power.

Cooking Time: 3 – 6 hours

Serves 4

Solar Oven Chili

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  • 1 lb. lean or extra lean ground beef
  • 1 - 16 oz. can Red kidney beans, drained
  • 1 - 141/2 oz. can diced tomatoes, drained (Or three medium sized fresh tomatoes)
  • 1 medium onion, cut up
  • 1/2 cup chopped bell pepper (For more flavor add cayenne pepper or jalapeno pepper)
  • 1 garlic clove minced
  • 11/2 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. black pepper
  1. Combine all ingredients in a bowl.
  2. Mix well.
  3. Put ingredients in solar oven pot.
  4. Place pot in solar oven for cooking.

Corn-on-the-Cob (With Husks)

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The Sport solar oven is an ideal companion cooker on the patio to prepare delicious vegetables to accompany meat coming from the grill. Because of its unique design, the Sport solar oven cooks vegetables without the addition of extra water. This reduces leaching of flavors and nutrients resulting in tastier, more nutritious vegetables.
  • 3 – 4 ears of just-picked sweet corn, in the husks (in each Sport cooking pot)
  1. Peel off and discard 1/2 of the husks until you reach the clean, pale-green ones.
  2. Without separating from the ear, pull back the pale-green husks and carefully remove the silks.
  3. Replace the husks over the ear.
  4. From one of the discarded husks, tear off lengthwise a strip about 1/3 the width of the original and use this strip to tie the husk ends together.
  5. Put 3 – 4 ears in each of the Sport cooking pots.
  6. The flavor difference of Sport cooked corn is so sweet and “corny” that it may be best and healthier without additional butter, olive oil or salt and pepper.

Basil Butter

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  • 1/2 stick unsalted butter
  • 1 large sprig of basil
  • salt & fresh ground black pepper to taste
  1. Place all ingredients in small pitcher or jar to fit.
  2. Put the basil first, then salt & pepper and lastly, butter.
  3. Butter melts down over basil. Any basil essences released will infuse the butter.
  4. Use a black jar or place a clear jar in the Sport solar oven inside a cooking pot for 15 minutes or until the butter has melted and the basil essences are absorbed.

Fish Fillets (Amberjack, Halibut, Sea Bass, Grouper or Snapper Steaks) with Sweet Corn, Tomato and Cucumber Relish

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The SOS Sport solar oven strongly infuses the flavors of the ingredients into the fish. It is easy to succeed on the first try and it cooks quickly in 45 minutes to 75 minutes in good sun.

The Fish

Most any mild, white meat fish would - Amberjack is better because it is leaner, firmer and tastier but may not be available outside the Gulf of Mexico region, however.
  • 4 each
  • 1/4 pound
  • fresh
  • 1–11/2” thick (recipe for one Sport cooking pot)
  • If there is any hint of “fishy smell”:

    1. Wash the seafood under cold running water.
    2. Soak the fish in acidulated water for 3 minutes. Acidulated water can be made by squeezing one-half lemon in one quart of cold water in a glass bowl.
    3. Was h the fish again under cold running water and dry it on paper towels.
  1. Season the 4 fillets on one side by dividing 1/2 tsp of the dry rub (see recipe below) between the 4 fillets.
  2. Season the other side of each fillet with salt and fresh ground black pepper to taste.
The Relish
  • 1 large ear of solar cooked corn, the kernels cut from the cob (recipe from Corn-On-The-Cob)
  • 1/3 cup finely sliced green onion, tops only
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 large, vine ripe (beefsteak if possible - meaty) tomato, seeded and cut into 1/2 cubes
  • 2 tbs extra virgin olive oil
  • 1 small cucumber, peeled, seeded and cut into 1/2 inch cubes

In glass bowl, mix all these ingredients together.

Creole Seasoning, Dry Rub
  • 2 tbs. + 1 1/2 tsp paprika
  • 1 tbs. cayenne
  • 2 tbs. salt
  • 1 tbs. dried oregano
  • 2 tbs. garlic powder
  • 1 tbs. onion powder
  • 1 tbs. fresh ground black pepper
  • 1 tbs. dried thyme
  1. Mix all ingredients. (Store in an airtight container for up to 3 months.)
  2. Rub Creole Seasoning on one side of each fish fillet.
Make the Dish
  1. Add pieces of fish to each pot, dry rub side down.
  2. Cover the pots and place into the Sport solar oven. Clip the clear lid to the oven. Face the oven toward the sun with the shadow directly behind it and relax. Do not open the oven until 45 minutes have passed. When the fish is opaque and flaky it is done.
  3. Place a cup of the relish on the plate and then place a fish fillet on top of the relish.
  4. Serve at once.
  5. This dish was designed to go with a crisp California Sauvignon Blanc wine. And, since the relish calls for one ear of solar cooked corn, we suggest cooking one ear of corn along with a pound of new potatoes (see recipe) in the second Sport cooking pot.

Cooking time: 45 – 75 minutes

Serves 4.

Greendoor Woodduck (Mallard or Teal)

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  • 4 Wood Ducks, 4 Mallards or 6 Teal, whole
  • Onion Powder
  • Garlic Powder
  • Salt

“The ducks can either be skinned or plucked, but skinned is better, especially with the SPORT solar oven because the food stays so oist. Divide the ducks between the Sport pots breast side up. Season to taste. I prefer very light seasoning due to the taste of the duck that is produced by the slow cooking. Cook for approximately 5-6 hours (without reflectors). Time varies due to size of ducks and time of year.

The Sport can perform this same cooking magic on almost all types of game, fish, domestic meats, vegetables, grains, beans, breads etc.

Mango Banana Bread

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Makes two solar oven pots.
  • 60 ml or 1/2 cup butter or Crisco
  • 60 ml or 1/2 cup sugar
  • 1 egg
  • 2.5 ml or 1 tsp vanilla extract
  • 1-1/2 large ripe bananas (or 2 small bananas)
  • 1 ripe mango
  • 250 ml or 2 cups flour
  • 7.5 ml or 1 Tbs baking powder
  • 1-1/4 tsp salt
  • 1.25 ml or 1/2 tsp cinnamon
  1. In small bowl: combine flour, baking powder, salt and cinnamon. Mix well.
  2. In second bowl: puree (or mash until like pudding) the bananas and mangos.
  3. In large bowl, cream butter or Crisco with sugar. Add egg, mix well. Add vanilla, mix well. Add fruit and mix well.
  4. Add 1/3 dry ingredients to wet ingredients, 1/3 at a time. Mix well after each addition.
  5. Divide dough into two parts and pour into greased and floured solar oven pots. Spread dough across entire bottom until batter touches sides. Put lids on pots.
  6. Put pots in solar oven to bake. Bread is baked when dough comes away from sides of pot.

Solar Roast Pork with Apples, Pear, Cabbage and Caraway

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Use two solar oven pots.

The Sport solar oven bakes pork that stays moist and absorbs the rich flavors of the condiments while it breaks down to that delightful fork tender, stringy-meat expected from great pot roasts.

The Meat
  • 2 lbs. pork chops (thick cut preferred)
  • 1 garlic clove, peeled & crushed
  • 1/2 tsp. salt, or to taste
  • 1/2 tsp. black pepper, or to taste
  • 1 tbs. olive oil
  • 1/2 tbs. caraway seeds
The Sauce
  • 1 small onion diced
  • 2 apples (any kind) peeled, cored, cut into 1-inch cubes
  • 1 pear peeled cored and cut into 1 inch cubes
  • 1/2 small head of cabbage coarsely chopped
  • 2 Turkish bay leaves
  • 1/2 tsp. salt, or to taste
Make the Dish
  1. Rub the garlic all over the meat.
  2. Place one pound of meat in each Sport cooking pot and toss it with the olive oil, caraway seeds and salt & pepper.
  3. In a bowl, mix the onion, apple, pear, cabbage, bay and salt. Then add the mixture to the meat in the cooking pot.
  4. Put the tops on the pots and the pots in the oven. Clip the clear lid to the oven. Point the oven toward the sun so the sun shadow is straight behind the oven. Then rotate the oven clockwise 30 degrees and leave it undisturbed for 4 hours. About 1:30 PM, to optimize sun power, check for doneness and stir the mixture well. Close the oven and then re-point it directly at the sun and then rotate it 30 degrees clockwise.

Cooking Time 5 – 6 hours

Serves 4 - 6.

Start by 10 a.m, finish cooking by 3-4 p.m.

Food will keep warm in oven until dinnertime.


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Makes one solar oven pot.
  • 1/4 cup butter or margarine (softened)
  • 2 Cups sliced Strawberries (or other fruit - fresh or frozen)
  • 1/2 cup sugar
  • 1 or 2 eggs beaten
  • 1/2 cup buttermilk (Or, 1/2 cup water with 2 Tbs powdered buttermilk)
  • 1 cup flour
  • 1 tsp. baking soda
  • vanilla ice cream or whipped cream
  1. Cream butter and sugar together.
  2. Add beaten egg(s) slowly to butter and sugar mixture. Mix well.
  3. Cook with lid off of pot.
  4. Serve with fresh strawberry slices (or other fruit), juiced with 2 tsp sugar, whipping cream or ice cream.
  5. Add buttermilk slowly to butter, sugar and egg mixture. Mix well.
  6. Sift together the flour and baking soda.
  7. Add dry ingredients to liquid ingredients. Stir until well blended.
  8. Pour mixture into floured and greased solar oven pot.
  9. Put pot, with lid on, in solar oven for baking. Baking time is approximately 11/2 - 2 hours.
  10. Allow shortcake to cool

Sirloin Tips With Mushroom and Onion

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  • 11/2 lbs. Sirloin Tips (or Sirloin Steak cut up into 1” chunks)
  • 1 lb. Fresh Mushrooms (or 2 small cans of mushrooms)
  • 1 Medium size Onion
  • 1 Garlic Clove minced (or 1/4 to 1/2 tsp. garlic powder)
  1. Cut onion in half (side to side). Cut 1/2” wedges from both halves of the onion.
  2. Slice fresh mushrooms.
  3. Cover the bottom of the solar oven pot with sirloin tips (no oil added).
  4. Sprinkle diced garlic or garlic powder over the sirloin tips.
  5. Add sliced onion and mushroom on top of sirloin tips.
  6. Put pot in solar oven to cook.

Steamed New Potatoes

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  • 1 lb. new red, or Yukon gold potatoes
  • 1 tbs. minced, flat leaf parsley
  • 1 tbs. minced chives
  • 1 tbs. butter
  • salt and fresh ground pepper to taste
  1. Trim the potatoes.
  2. Place whole or cut up in one Sport cooking pot with no water.
  3. Place top on pot, place pot in oven and clip the clear lid to the oven. Point the oven directly at the sun with the shadow straight behind it. Then rotate the oven 30 degrees and leave it for two hours when the potatoes should be checked for doneness.
  4. To serve, divide the potatoes between 4 plates. Crush the potatoes with a fork and then sprinkle parsley and chives over the potatoes. Finally, add the butter and salt and pepper.

Cooking time: 2 – 3 hours

Serves 4

Swede Prairie Baked Venison

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  • 1 1/2 - 2 lbs venison 1/2 inch thick (Chops or Steaks) per SPORT pot
  • 16 oz bottle Rosco’s barbecue sauce (famous in southern Minnesota) or your own favorite barbecue sauce

  1. Following the morning duck hunt, approximately 9 AM, stack the venison in one pan not on top of each other but staggered so that about 1/2 of each piece is exposed. This facilitates cooking and absorption of the sauce. Liberally apply the barbecue sauce over the top layer ( 1/2 - 3/4 bottle).
  2. Seal pots(s) and the oven lid. Place the oven in the sun facing south (without reflectors). Load shotguns and every one, cook included set out for a delightful afternoon hunting. After 5 1/2 - 6 hours, feast on the most flavorful and tender venison you’ve ever eaten.

Wild Rice

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Makes one solar oven pot.

This recipe is based on the cultivated wild rice widely available in supermarkets. Real, Native American wild rice would cook in much less time.
  • 1 cub wild rice
  • 4 cups chicken stock (or water)
  • 1 tsp salt
  • 1/2 cup minced white onion
  • 1/2 cup minced carrots
  • Mix all ingredients and stir well.
  1. Put lid on the black cooking pot and place in the Sport solar oven.
  2. Clip the clear lid to the oven. Face into the sun and then rotate clockwise 30 degrees. Relax and do other things.
  3. This rice can be left unopened the entire cooking time.
  4. The rice will be done when the black grains have burst open exposing the whitish-gray interior part of the seed and also will have curled into ringlets.
  5. Once done, the rice and be left in the oven to stay warm until time to serve or it can be taken out and reheated later in the oven.

Cooking time – up to 6 hours.

Serves 6 – 8

Easy Beef or Pork Stew

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  • 5 Large Potatoes
  • 2 Carrots
  • 1 small Onion
  • 1 lb Beef or Pork boneless ribs
  • 1 Package Brown Gravy Mix
  • 1 Tablespoon of oil
  • 2 Cups of water
  • 1 Table spoon of Salt (more or less if desired)
  • 1 Dash of black pepper (more or less if desired)
  • 2 Beef Bouillon cubes
  • 1 Tablespoon Corn Starch
  • Dash of Oregano
  • Set out your solar pot to preheat with 1 Table spoon of Oil.
  • Cut meat into cubes, size according to preference.
  • After about fifteen to thirty minutes add your beef cubes and 1/2 tablespoon of salt into solar pot, stir to coat in oil, cover and let cook for about 30 min.
In the meantime
  • Peel and Dice Potatoes and carrots into cubes
  • Dice small onion (some like them cut larger)
  • Place all together into a bowl
  • Pour salt, pepper and Oregano on top of dice veggies.
  • In 1 cup of cold water mix your brown gravy mix thoroughly and let sit.
  • In the other 1 cup of water dissolve two beef bullion cubes and
  • then stir in 1 tablespoon of corn starch.
  • After meat has cooked half an hour add the bowl of diced ingredients all at once with the gravy mix to the solar pot, stir and mix well all of the ingredients together. Cover and let cook for an hour. Then add the bullion and starch mixture, stirring all ingredients again.
  • Cover and let cook for 3 to 4 hours (or longer if desired)
  • Stir only once or twice at the most during simmering process so as not to let out heat too often.
  • Adjust your solar cooker to the sun every 1.5 to 2 hours
Potatoes and carrots should be tender, serve hot. Tastes like Dutch oven potatoes.

Easy Baked Beans

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  • 3-4 cans of **Pork and Beans (or two large), (some brands are better than others.)
  • 1/2 of large bell pepper
  • 1 Small Onion
  • 1/2 lb. of Bacon
  • 3/4 cup of Ketchup
  • 1/3 of cup of Brown Sugar
  • 2 Tbs. of Worcestershire sauce
  • 1/2 teaspoon of dry mustard (if available)
  • 1 teaspoon of salt
  • Place Solar Cooker to preheat about 15 minutes
  • Place bacon in solar pot (all pieces individually separated) allow to cook for 1 hour

  • Dice Green pepper to desired size.
  • Dice Onion to desired size.
  • In a large bowl, pour in cans of beans and mix in Ketchup, Brown Sugar, Worcestershire sauce, dry mustard, salt and onions and peppers.
  • Bring solar pot with bacon in and pour out grease and chop up bacon on a cutting board. (Bacon does not need to be crisp since it will simmer in beans)
  • Combine bacon and all other ingredients into solar pot and return the pot to the reflector panels.
  • Stir beans every 1.5 to 2 hours and adjust to sun as needed.
  • Cook all day long, 4-6 hours
Results: Baked beans should thicken in consistency and darken the longer they cook.

*Richer taste: Most of the time cook the beans for about 3 hours then refrigerate them and set them out to cook the next day for about 3-4 hours more. Allowing them to steep in their own flavor and juices for a day makes a more flavorful dish in my opinion.

**Dry beans of different varieties can be used in place of pork and beans from a can; they only need be pre-cooked prior to adding them to the recipe

Additional note:
Cooking Dry Beans
It has been found that it is more efficient to solar cook all of the different varieties of beans that that will be used throughout the week and month for various dishes, all at one time.In other words cook them up and then freeze them in order to have them on hand and ready for cooking at any time. Cook up separate solar pots of red, kidney, pinto, black, white and anasazi beans and then freeze them in separate freezer bags. Depending on the style and the quality of the beans and where they came from, the time required to cook them can vary from three to five hours in a solar cooker.

*Just as one would do using traditional cooking methods, pre-soaking your beans overnight can greatly reduce the cooking time required.

Spaghetti and Pasta

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  • 1 lb ground beef
  • 1- small onion
  • 2-3 Garlic cloves, minced
  • 1/2 of Bell pepper
  • 1-tsp. of oregano (dry)
  • 1- tsp of basil (dry)
  • 1-tbsp. of Salt
  • 1-tsp black pepper
  • 1/2 teaspoon of rosemary and thyme (optional, gives it a stronger flavor if so desired)
  • 2-cans of diced or crushed tomatoes
  • 1/2 cup of fresh mushrooms (optional) or canned
  • 1-6 oz. can tomato sauce
  • 11/2 tbsp. of corn starch
  • 3/4 cup of cold water
  1. Set the Solar cooker with reflectors out to preheat (with cooking pan) for 15 min.
  2. Also set out second pot in solar cooker with six cups water to boil.
  3. Put thawed ground beef in one pot (pan) to brown, broken down into small bits
  4. Cover pot and let cook for about 45 minutes.
  • Chop or dice onion and garlic cloves together in chopper.
  • Chop bell pepper into small pieces
  • Cut fresh mushrooms to desired size (optionall)
  • Drain excess fat (leaving just a small amount) from the cooked ground beef and crumble into small bits.
  • Mix in onion, garlic, and peppers
  • Add oregano, basil, salt and black pepper (rosemary and thyme)
  • Mix well and re-cover the pot and let the meat and spices brown for about 15 minutes with solar reflectors.
  • Stir in diced or crushed tomatoes and tomato sauce and mushrooms.
  • Cover and let simmer for an hour
  • Mix 11/2 tbsp. of corn starch in 3/4 cup cold water, stir to dissolve
  • Add to spaghetti sauce mixture while stirring. (this will lighten color of sauce)
  • Re-cover pot and let simmer for at least two hours more, this allows the ingredients to stew which enhances the flavor.
  • A half an hour before eating add your pasta to the other pot of water (boiling) and allow to cook for 20 minutes, sometimes 25 minutes depending on pasta and the sun. (Angel hair past cooks much quicker)
Results: Sauce should be very well simmered and thick, serve over pasta with preferred cheese topping.

Fruits, Vegetables and More

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There are many foods that do not require much effort in the way of preparing of ingredients other than the cleaning. A number of food items can pretty much be lumped together in to a "simple" category.

Corn on the Cob
If you don't mind the distinct flavor of un-shucked corn, you can leave them covered in the husk and cook them without water. The husks give off more moisture naturally while cooking. Hints: Do not try to cook too many ears of corn at once as it will increase the cooking time. When cooking large amounts of food it is helpful to have more than one solar cooker in order to cook the food properly and in a shorter period of time. In general, the more the better, which allows more flexibility and capacity.
  1. Set out solar pot with enough water to cover the intended amount of corn on the cob and allow it to come to a boil.
  2. Shuck and clean corn.
  3. When water is boiling place the corn into pot and cover quickly.
  4. Allow corn to cook for no less than 45 minutes, more if the amount of corn is large.
Hard Boiled Eggs
  • It is not necessary to use water in order to hard boil eggs.
  • Use SOME water though to avoid the darkening or burning of the part of the shell that comes in contact with the metal pot.
  • The Egg though, is not harmed in any way when it does darken.
  • As with all foods when solar cooking, do not put too much in your pot, whereas this can cause inconsistent cooking results and longer cooking times.
  • When cooking eggs it is not necessary to preheat your solar oven or pot.
  • A small number of eggs can usually cook in an hour, sometimes less.
  • Seasons of the year can affect your cook times.

Fried Eggs
Set your solar pot to preheat with 1 tablespoon of butter, oil or bacon grease. When the temperature in your solar cooker shows about 300°F add your egg to the oil with salt, pepper or favorite seasoning. Cover, and allow it to cook for about three to five minutes.
  • Set your solar oven or pot in the sun to pre-heat, most preferably with the reflector panels attached.Use a dark colored cookie sheet or cake pan, preferably longer than wide.
  • This will depend on the size of your solar oven though.
  • Lay your thawed bacon out in flat, even strips, putting as many as you can tightly fit on the tray. (The bacon will shrink greatly.)
  • When the oven shows at least 250°F or more then quickly place your bacon inside and re-cover the cooker.
  • The bacon should take about two hour to cook, sometimes less.
  • Check on it in about an hour and determine whether you want it more or less done.
  • Remember though that pork as well as poultry should be thoroughly cooked so as not to risk sickness.

Baked Potatoes
Idea: If you bake your potatoes with a little added water and allow them to cook a bit longer than you would for baked, you can peel most of the skin and mash them up with a little milk or sour cream, butter and your favorite condiment and have mashed potatoes.
  • With potatoes all you need to do is clean the skins well and then lay them in the pot or pan.
  • If you have a transparent lid on your solar pot or cooker the suns energy will cook the potatoes even better due to the dark color of the potato skins.
  • Never cook more than five large potatoes at a time in a pot due to the time constraint.
  • If you can fit a large dark cookie tray into your solar oven then you can lay the potatoes evenly on the tray and by covering them with an oven bag cook them even quicker.
  • Potatoes can be cooked almost as quickly in a solar oven as in a conventional oven on an ideal day and with the ideal amount of potatoes.

Broccoli, when cooked in a transparent covered cooker can change from a bright intense green to an olive drab looking color. It really does taste better than it looks.
  • Vegetables can be cooked canned, fresh, or frozen.
  • Asparagus, broccoli, cauliflower, green beans, peas, cut corn, spinach, onions and many others can be cooked in small darkened (enamel, cast iron, painted steel) pots and pans.
  • This can be done covered or uncovered with the results varying slightly between methods.
  • Broccoli, cauliflower, beans, asparagus, peas in pod etc. can be cooked without water yet still cook similar to steam cooked vegetables.
  • To augment the steam buildup, add a small amount of water .

Besides the solar cooker, there is of course the traditional and time tested method of preserving fruits and vegetables by drying them. This does not require a solar cooker but rather an open ventilated surface (screen or mesh) - the sun does all the rest and within a day or two you will have a tasty solar treat direct from Mother Nature. How much more natural can you get? Many of the more basic foods can be experimented with in regards to method, cook time, and results. Just as you would do in your own kitchen you can try any thing that sounds appealing to you.
  • Any fruits that you may typically cook for use in desserts or other dishes can also be cooked in a solar cooker.
  • A Favorite way to do apples is by slicing them (three apples) into small pieces, adding about a half cup of water, some sugar (to taste) and cinnamon and placing them in a covered dark pot and allowing them to cook for about two hours OR MORE.
  • Add a scoop of ice cream and you have pie without the crust.
  • Peaches can be done in the same way for a peach cobbler.
  • You can do the crust for the peach cobbler separately in order to have a crisper, more firm crust and then add the peaches on top after they have cooked in the same manner as the apples illustrated above.
  • Or you can combine them from the beginning and have a moister, doughy crust.

Mild Butter Herb Rice

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  • 2 cups of white rice
  • 4 cups of water
  • 1/2 of fresh bell pepper
  • 1/2 of small onion
  • 2 large cloves of garlic
  • 1 small carrot
  • 1/2 teaspoon of dry oregano
  • 1/2 teaspoon of dry basil
  • 1 teaspoon of paprika
  • 3/4 of square of butter
  • 1 tbsp of salt
  • 1/2 tsp of black pepper
Do not cook rice longer than 40 minutes - it will possibly turn out over blown or mushy.
  1. Set you solar pot in sun to preheat with 3/4 stick of butter
  2. Chop onion, garlic and bell pepper into fine portions
  3. Grate the carrot into fine portions
  4. After the butter is melted add all fine chopped ingredients into solar pot and all remaining dry ingredients and seasoning.
  5. Mix together well and then re-cover pot and allow ingredients to brown (about 15 minutes)
  6. Add the four cups of water and cover. Let water heat for about 20 to 30 minutes.
  7. Add the two cups of rice, mixing all ingredients thoroughly.
  8. Cover pot and allow the rice to cook for about 30 minutes.
  9. You can quickly check your rice for doneness and allow an added five to ten minutes of cooking if necessary.
Results: Rice should be fluffy, even though it may be a bit moister than when cooked over a burner.

Wheat Bread

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  • 4 cups of warm water
  • 2 Tbsp of yeast
  • 1/2tbsp of sugar
  • 1 tbsp Salt
  • 1/3 cup of olive oil or canola oil
  • 1/3 cup of honey
  • 11/2 tbsp of dough enhancer
  • 1/2 cup of wheat gluten
  • 9 cups of wheat flour
  • 2 cups of white flour
  1. Place solar oven outside to pre-heat. Note: Oven needs to have sufficient height for bread loaves.
  2. Grease or spray three dark (blackened) bread pans
  3. In a large mixing bowl add warm water, sugar and yeast. (You can use a mixer or you can mix and knead by hand)
  4. Add all the rest of the ingredients, except white flour, to the water-yeast mix.
  5. Mix well on medium speed for about 5 minutes or knead by hand for about 12 minutes to allow the wheat gluten to set in.
  6. As you mix the wheat flour mixture add the white flour as you mix or knead until the dough ceases to be wet or sticky. (The white flour is used to lighten the weight and density of the bread loaf, but if you prefer all wheat flour, you can do so.)
  7. Form the dough into three loaves and place inside greased pans and cover with towel to prevent drying of dough and to help retain warmth of dough.
  8. Place in a warm location to help the dough rise more quickly. (Maybe a sunny window)
  9. Make sure that your solar oven temperature is at least 260°F, preferably 325-350°F(The temperature will drop initially after placing dough inside of oven, but will rise again and finish near its highest level)
  10. When the dough is raised; quickly place all three pans in solar cooker if permissible.
  11. If you do not have a solar cooker that is large enough, then place two in and leave the third one in the refrigerator in the meantime to retard the expansion of the yeast and dough.
  12. Adjust solar oven towards sun.
  13. Set timer at 60-75 minutes for one loaf and 75-80 minutes for two loaves.
Results: Bread should be light golden brown

Easy Chili with Beans

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  • 2 (regular size) cans of tomatoes, (whole, crushed, diced, pureed whichever you prefer.)
  • 2 packets of chili seasoning (McCormick or store brand)
  • 1 lb ground beef
  • 3-4 tbsp of dried chopped onions
  • 11/2 tbsp of Salt
  • 2 beef bullion cubes
  • 4-5 cups of pre cooked beans (pinto or whatever mix you may like.)
  • 1 tablespoon of pepper flakes (if so desired)

Uncover pot as little as possible in order to retain higher heat levels for better cooking results.
  1. Pre heat Solar Cooker or Oven - If you want to cook faster consider using two solar cookers
  2. After 15 minutes of pre heating put your ground meat and 1/2 tbsp salt into one of the solar cookers and position towards sun. Time for twenty minutes
  3. In a bowl empty the two cans of tomatoes (if using whole tomatoes chop or blend to create small chunks)
  4. Add half can of water from each can into tomatoes (in order to clean out can)
  5. Stir in the chili seasoning packets (11/2 packets can be used for milder flavor)
  6. Add 3-4 tbsp of chopped dry onions, 1tbsp salt, bullion cubes and pre cooked beans. (The bullion cubes do not need to be dissolved before hand.)
  7. Add pepper flakes if you prefer a spicier chili.
  8. At twenty minutes stir and crumble your cooking ground beef into small pieces and re-cover pot. Reset timer for another 20 to 30 minutes.
  9. Pour all of the tomato/bean mix into the second solar pot and cover, position towards sun.
  10. When timer sounds the meat should be fully cooked, pour out excess grease then crumble meat to smaller size.
  11. Add already cooked meat to chili mixture, stirring and mixing all ingredients well. Recover the pot and reposition towards sun.
  12. Cook for about 31/2 to 5 hours stirring only once at the most.
Results: Chili should be dark in color due to long, slow cooking time. Flavor is enhanced when allowed to stew for longer time.

Home made Macaroni and Cheese

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  • 1 lb ground sausage (choose your favorite)
  • 2 cups macaroni noodles (uncooked)
  • 4 tbsp butter
  • 4 tbsp flour
  • 4 cups of milk
  • 4 cups of grated cheddar cheese
  • Salt to taste

  • Start early by; setting out solar cooker with bowl and five cups of water and salt to pre-heat to a boil. (usually about three hours for this amount)
  • Set out second cooker with ground sausage in order to brown and cook, break meat up into small portions.
  • The meat will cook within an hour to two hours, depending on conditions.
In the meantime you can grate your cheese.
  • When the sausage is cooked, drain the fat and leave sausage covered in pan.
  • When your water is boiling stir in your macaroni, and then quickly cover the pot and adjust towards the sun.
  • The macaroni should take about thirty to forty minutes. If you need to check for doneness, do so after thirty minutes and re-cover the pan as quickly as possible if more cooking is required.
While the macaroni is cooking... This step can be done in a solar cooker if you have the capacity (an additional cooker) and the time, or you can do this step on your electric or gas stove top.
  1. Melt butter in a pan and stir in your flour.
  2. Add milk and cook over medium heat until sauce just comes to a boil and starts to thicken.
  3. Add salt to taste.
  4. Stir in three cups of grated cheddar cheese and mix well.
  5. Place cooked macaroni in casserole dish and pour cheese mixture over macaroni and add browned sausage and then mix all together.
  6. Top with remaining cup of grated cheese.
  7. Cover with plastic wrap or an oven bag and set the casserole inside of your pre heated solar oven.
Allow macaroni and cheese to cook for at least an hour, but you can leave it longer if you like and it will be fine.

Kids love the flavors - they seem to mix and enhance with this method of cooking.

Au gratin Potatoes

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  • 8 large potatoes
  • 2 cups of cream of chicken soup
  • 3/4 cup sour cream
  • 1/4 cup Parmesan cheese
  • 1/2 cup milk
  • 3/4 cup grated sharp cheese
  • 1 tsp. garlic salt
  • 1/4 cup grated cheese to put on top of potatoes

You can cover potatoes with another inverted clear casserole dish or some other lid that will help to retain heat and moisture inside pan and food rather than into the oven.
  1. Preheat solar cooker
  2. Bake Potatoes in solar oven the day before or day of if you have long ideal solar cooking conditions.
  3. When potatoes are finished and soft, peel off skins.
  4. Coarsely grate or you can cube potatoes.
  5. Put into 9x13 casserole dish (clear or smoked glass, black if metal)
  6. Combine all remaining ingredients and mix well in pan.
  7. Top with remaining cheese.
Place in preheated solar oven and allow to cook for two or more hours or until bubbly throughout.

Apple Brined Chicken or Turkey

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  • 1 whole chicken or small turkey 10-12lbs ( can be cut up if so desired)
  • Brine
    • 2 quarts of apple juice
    • 1 cup of kosher salt (or regular)
    • 2 tablespoons of dried rosemary
    • 2 tablespoons of dried thyme
    • 1 tablespoon of dried sage
  • You can use 1 tablespoon of Poultry Seasoning if you do not have the above Brine ingredients.
  • 1 tsp coarsely ground black pepper
If using a Global Sun Oven you will need to take out the swinging shelf to have room for the turkey. Other cookers can accommodate whole chickens inside of the granite ware black roasting pans with no problem.
  1. In a large pot combine the brine ingredients.
  2. Stir vigorously until the salt has dissolved.
  3. Remove the neck and giblets from both ends ot the turkey or chicken and reserve in the refrigerator for gravy.
  4. If the turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey or chicken, inside and out, with cold water.
  5. Partially fill a cooler with ice. Open a large sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. Press the air out of the bag, seal thee bag tightly, close the lid of the cooler, and set aside for 18 to 14 hours.
  6. If doing chicken you can put the bag in the refrigerator.
  7. When chicken or turkey has brined for stated time and you are ready to cook:
  8. Set out solar oven to preheat.
  9. Take chicken or turkey from the brine and lay them breast side down in roasting pan.
  10. Discard the rest of the brine.
  11. Cover the pan with the lid and place inside of solar oven and align to the sun.
  12. Set timer every hour to remind yourself to slightly rotate the oven towards the sun.
  13. Allow chicken to cook at least two and a half hours at around 300 F
  14. Turkey should be cooked for at least three and a half hours.


  • For best results let poultry slow cook for longer periods of time and the meat will literally fall off of the bone.
  • If you have only a short time frame for cooking then be sure to check inner meat temperature before serving the poultry.
  • Make sure you have ideal sun conditions in order to finish the cooking process; if not, finish in your electric oven.

No Meat Chili

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  • 1 can Kidney Beans
  • 1 can black Beans
  • 1 can red beans
  • 2 cans pinto beans
  • 3 cans of whole stewed tomatoes
  • 1 can dice green chilies
  • 1 onion
  • 2 large cloves of garlic
  • 1 package chili mix any brand
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp black ground pepper
  • 1.5 tbsp salt ( more or less if desired)
  • 2 beef bouillon cubes or it's vegetarian equivalent

This can be cooked in a Hot Pot, adding some height to the reflector panels using a windshield reflector - this results in the chili achieving a stiff, rolling boil for most of the duration of the cook time. If using a Global Sun Oven you will need to take out the swinging shelf to have room for the turkey. Other cookers can accommodate whole chickens inside of the granite ware black roasting pans with no problem.
  1. Pre heat Solar Cooker and Pot.
  2. Open and drain all cans of beans and rinse in bowl of water.
  3. Lightly blend or chop tomatoes in a blender, do not puree.
  4. Mix all of the ingredients together in a large bowl or pot.
  5. Dilute bouillon cubes in small amount of water.
  6. After mixing thoroughly put all ingredients into the pot or pan that will be used to cook in.
  7. Transfer to solar cooker and orient to the sun.
  8. Allow to cook for minimum of three up to six hours...the longer the better.

Refried Beans Deluxe

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  • 4 cans of refried beans (or four cups of your own homemade if you know how)
  • 1 small onion
  • 2 large cloves of garlic
  • 1/2 bell pepper (any color)
  • 1 can of dice green chiles
  • 1 tsp of dried paprika
  • 1/2 tsp of dried basil
  • 1/2 tsp of dried oregano
  • 1/8 tsp of ground black pepper
  • 1/8 tsp cumin
  • 1 tbsp of salt (or to taste)
  • 1 tbsp of vegetable oil (or other)

This recipe is usually ready in less than two hours on a good day, but allow three to five hours of long, slow cooking to allow the flavors to meld and enhance. Serve with fresh salsa, sour cream, guacamole, and tortilla chips as spoons.
  1. Set out solar oven or cooker, along with pot, to pre heat.
  2. Dice or chop Onion and Garlic together in chopper.
  3. Chop with a knife your bell pepper
  4. Combine your onions,garlic,bell pepper, and green chiles in your solar oven cooking pot, along with the Oil and other dry ingredients; mix together well.
  5. Return your pot to the solar cooker and set time for twenty minutes in order to cook and brown the onions and peppers.
  6. When browned, add refried beans and mix all ingredients well.
  7. Re-cover pot and return it to solar oven, set oven towards sun.
  8. Adjust your solar cooker every one to two hours.

Fresh Salsa

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This salsa can be made two different ways:
  1. Fresh tomatoes and chilies (which require a little more time)
  2. Diced tomatoes and green chiles from a can (quicker) but tastes very fresh nonetheless

  • 1-2 cans of dice tomatoes and green chiles (Western Family is very flavorful)
  • 1/8-1/4 of an onion
  • 1/2 large cloves of garlic
  • 1/4-1/2 of a bunch fresh cilantro
  • 1/8 tsp of black ground pepper
  • Slight sprinkle of very fine ground oregano (rub between fingers to grind)
  • Slight sprinkle of very fine ground basil (rub between fingers to grind)
  • Slight sprinkle of cummin
  • 1 tsp of lemon juice
  • 1 tsp of vegetable oil (or other)
  • Salt to taste
For fresh tomatoes; use three to five large tomatoes finely diced and one yellow chili pepper (Hungarian or bannana etc.) finely diced.

Seeds may be included for a spicier salsa.


This salsa is very popular with the outdoors and goes well with many solar cooked recipes such as refried beans, tacos, enchiladas, Chili, etc.
  1. Finely chop onion and garlic cloves
  2. Place in bowl and add cans of tomatoes
  3. Chop Cilantro with a knife by bunching and pinching as you cut the cilantro; this will assure a finer and smaller leaf.
  4. Add all of the remaining ingredients and stir and mix well.
  5. Cover and allow to sit in refrigerator for a couple of hours so that the flavors mix and enchance.

Sauteed Onions

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  • 2-4 medium size onions
  • 1 tsp of dried paprika
  • 1/2 tsp of dried basil
  • 1/2 tsp of dried oregano
  • 1/8 tsp of ground black pepper
  • 1 tbsp of salt (or to taste)
  • 1 tbsp of vegetable oil (or other)
  • pinch of cummin

  1. Set oven out to preheat.
  2. Slice onions in to desired thickness
  3. Place in pot and add all remaining ingredients.
  4. Mix well to coat all of the onions with the oil and seasonings.
  5. Place in solar cooker and orient towards sun.
  6. Allow to cook for at least two hours, ideally three to four hours for more tender and flavorful onions.

Marinated Beef or Pork Roast and Baked Potatoes

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  • 2-4lb Pork or Beef Roast
  • Marinade
    • 1 large lemon (2tbsp lemon juice)
    • 1 tbsp vinegar (white or dark)
    • 2 tbsp Worcestershire sauce
    • 1 tbsp of vegetable oil
    • 1 tsp red pepper flakes
    • 1/2 tsp dried oregano
    • 1/2 tsp dried basil
    • 1/2 tsp garlic powder
    • 1/8 of an onion, sliced
    • 2-3 tbsp of salt
    • 2 cups of water
Prior to cooking, the roast needs to sit in the marinade for about 12-18 hours.


The longer the food is allowed to cook, the more tender it will be.
Several hours is ideal.
  1. Combine all of the ingredients in any deep, narrow pot. (the roast should be fully covered or submersed in the marinade.)
  2. Stir well until all dry ingredients have dissolved or hydrated, especially the salt.
  3. Place roast in pan, cover and place in refrigerator.
  4. Clean and scrub your potatoes intended for baking.
  5. Pre heat oven on day you intend to cook the roast. (if a large meal, use two cookers - one for the roast and the other for the potatoes.)
  6. Pull your roast from the marinade and place inside your black enamelware pot; along with about four table spoons of the marinade.
  7. Place your potatoes inside of your other black cooking pot and cover with lid. (Up to ten small potatoes can be cooked in one pot - just make sure to allow for enough time.)
  8. Place all pans inside of solar cookers and orient towards sun.

Baked Cinnamon Apples

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  • 4-6 Pie Apples(or any variety)
  • Ground Cinnamon
  • White or Brown Sugar
  • 1 tsp vanilla
  • 2 tbsp of corn starch
  • 1/4 cup of water

Suggestion: Serve hot with Ice Cream
  1. Set solar oven out to preheat
  2. Peel and slice apples to desired sized
  3. Add ground cinnamon to taste
  4. Add sugar or brown sugar (depending on like)
  5. Add 1/4 cup of water
  6. Mix and stir together
  7. Cover pot and place inside solar cooker and orient to sun
  8. Set timer for two hours
  9. When timer rings, mix corn starch into an 1/8 cup of cold water to dissolve, add vanilla
  10. Retrieve pot from oven, close lid to prevent heat from escaping.
  11. Stir starch mixture into Apples
  12. Re-cover pot and return to oven, orient to sun.
  13. Allow to cook for at least another hour.

Gingerbread Cookies

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  • 1 cup of white sugar
  • 1 cup of molasses
  • 3/4 cup of butter flavor shortening (or regular)
  • 1/2 cup hot water
  • 2 eggs
  • 6 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground alspice
  • 1/2 tsp vanilla

These cookies are very easy to make and bake in a solar cooker and usually do not need more than fifteen minutes.
  1. In large bowl, mix together sugar, molasses, and shortening until smooth.
  2. Rinse molasses out of the measuring cup with hot water.
  3. Stir in eggs
  4. Combine flour and rest of dry ingredients
  5. Stir batter to form a soft dough.
  6. If too sticky add more flour if needed.
  7. Cover dough in bowl and refrigerate at least an hour.
  8. Pre heat solar cooker to as high as possible
  9. Roll out dough to a 1/4 inch thickness on a floured surface.
  10. Cut into desired shapes
  11. Place cookies onto very, very lightly cooking sprayed dark sheet.
  12. Bake for 10-15 minutes
  13. Take finished cookies off of tray within a minute to avoid sticking
  14. Ice with favorite icing

Sopaipilla (Chilean Fry Bread)

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  • 4 oz. Manteca (Lard)
  • 5 cups all purpose flour
  • 1 tbsp. baking powder
  • 7-10 oz. of banana squash (or similar squash,ex.butternut)
  • 1 tbsp. Salt

Frying can only be done by using a parabolic solar cooker since panel and box cookers cannot reach such high temperatures.
  1. Steam or boil banana squash until soft in solar oven(45-60 min.) (Save some of the squash water for later)
  2. Mash or lightly puree squash into a mush
  3. Melt the manteca (lard) in solar cooker
  4. Mix dry ingredients together
  5. Add Manteca and squash to dry ingredient along with 1/4 cup(or more if needed) of squash water.
  6. Mix all ingredients together until soft dough forms
  7. Roll out onto floured table and continue mixing (kneading) by hand until dough is not sticky.
  8. Pinch off 2 or 3 inch pieces of dough and form into balls
  9. Roll flat with a floured rolling pin
  10. Fry to a light golden brown in heated cooking oil (about 1 min.)

Pumpkin Dessert

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  • 1 can of Pumpkin (29 oz.)
  • 3 eggs
  • 4 tsp. of pumpkin pie spice
  • 1 cup of evaporated milk
  • 3/4 cup of sugar
  • 1/2 tsp. salt
  • 1 yellow or white cake mix-dry
  • 1 cube of butter-melted

The dry mix will cook into the moist pumpkin batter and will brown a little on top, depending on solar oven. This is a very high moisture content dessert so may require more time than indicated.
  1. Pre heat solar oven to 350 F if possible
  2. Mix all ingredients together except cake mix and butter.
  3. Pour into greased 9 x 13 pan or into two to three loaf pans.
  4. Sprinkle cake mix over the top of pumpkin mix.
  5. Drizzle melted butter over top of mix.
  6. Bake at 350 F for at least one hour in solar oven

Carmel Nut Pudding Cake

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  • 2 TBS soft butter
  • 1 c. sugar (white)
  • 1 c. milk
  • 2 c. flour
  • 3/4 tsp. baking soda
  • 1 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1 c. raisins (opt)
  • 1/2 c. chopped nuts(opt)pecans or walnuts
Syrup (Pudding)
  • 2 c. brown sugar (light or dark both work well)
  • 4 TBS. margarine/butter
  • 3 1/2 c. water

This serves well with whipped topping or vanilla ice cream.
  1. Preheat solar oven to at least 350 F if possible
  2. In mixing bowl combine butter, sugar, milk, vanilla
  3. Add baking soda, nutmeg, salt and flour; mix together and then add raisins and nuts.
  4. Mix well with electric mixer (or beat well by hand). It well be thicker than regular cake batter.
  5. Spread the batter in an ungreased 9x13" cake pan.
  6. For Syrup (Pudding)
    • In large sauce pan--bring to boil: 3 1/2 c. water,b rown sugar, margarine/butter
    • When this comes to boil, pour over the cake batter. (syrup is very liquid, but cooks into the cake well)
    • Cook in a regular oven at 375 degree oven for 30 min. or sun oven for 1 1/2 hrs.

Blueberry Quick Bread

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  • 1 egg
  • 2 tablespoons cooking oil
  • 1/2 cup water
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 dry pint fresh blueberries (frozen can be used, too, thawed)
  • Handful of flour to dust blueberries

  1. In a medium bowl, beat the egg with the oil and water. In another bowl, mix the dry ingredients.
  2. Make a well in the dry ingredients, and add the liquids.
  3. Mix until the batter just starts to come together.
  4. Dust the blueberries with flour, and stir in until they are evenly distributed.
  5. Pour into greased 9 x 13 pan or round roaster
  6. Place in preheated oven for about an hour, or until slightly browned on top.

Chili cooked on Hazy Day

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  • 1 pound of Red Beans in two different pots
  • 2 cups of beans in their own broth
  • 2 pounds (2 cups) of beef- cubed stew meat or ground beef
  • 1 14oz can of HEB Chipoltle seasoned Tomatoes, about 1/4 cup of water to rinse can into pot.
  • 2 teaspoons of dried onion flakes & cumin
  • 1/2 teaspoon of garlic powder & dried cilantro
  • 2 beef bullion cubes
General Notes:
  1. Normally, store-bought beef broth should not be used, but with the reduced sun and lower temps, this would not be loosing any moisture to steam, so it won't be too soupy.
  2. Salt and pepper sparingly, if at all. The tomatoes were pretty spicy, and the chipoltle seasoning on the bacon inside the beans added some spice. The bullion cubes and the salted beans added enough sodium to this dish.
  3. Set pot of veges out in sun until they are 150F, then add meat.
  4. Cook for 3+ hours to blend the seasonings and cook the meat.

Good Info - How Gluten Works

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Higher gluten levels create stronger baked goods, like crusty breads and bagels, and lower gluten levels make softer baked goods, like tender cakes and biscuits. Knowing flours by their gluten levels (not just their names) is helpful when you need to substitute one for another. You wouldn't want to use cake flour to make bread, but you can get away with all-purpose if you're in a jam.