Nesco Electric Roaster Oven manual Baked Stuffed Fillets, Twice Baked Sweet Potatoes

Baked Stuffed Fillets:

2 Slices Dry bread, finely chopped

1 Tbsp. Lemon juice 1/4 to 1/2 Cup Water

4 (8 Oz.) Orange Roughy or Sole fillets 1/2 tsp. Thyme Paprika, to garnish

1/2 Cup Chopped mushrooms 1/2 Cup Shredded carrots 1/2 Cup Chopped celery

1 Small Onion, chopped

Salt and ground black pepper, to taste

English

Set Rack in Roaster Oven. Cover; preheat to 350˚F.

Combine bread crumbs, vegetables, thyme, salt and pepper in medium mixing bowl. Add lemon juice and water to desired moistness. Divide and spread evenly over fillets. Roll-up and secure end with wooden pick.

Lightly wipe Cookwell and Rack with cooking oil. Place rolled fillets on Rack in preheated Cookwell. Cover; bake 20 to 30 minutes or until fish flakes.

Serves 4.

Twice Baked Sweet Potatoes:

4 Sweet potatoes	2 Tbsp. Brown sugar
2 Tbsp. Margarine	1/4 tsp. Almond extract
1/4 Cup Milk	4 tsp. Margarine

Place Rack in Cookwell. Preheat Roaster Oven to 400˚F.

Clean potatoes; pierce each potato in three places with a fork. Set potatoes on wire rack in preheated Cookwell.

Cover; bake 40 to 45 minutes or until set.

With paring knife, cut an oval opening in top of each potato; discard oval pieces. Remove pulp and place in mixing bowl. Add remaining ingredients except for 4 Tsp. margarine; beat until smooth. Fill potato shells with mixture. Place 1 Tsp. of remaining margarine on top of each potato. Return potatoes to wire racks.

Cover; bake 40 to 45 minutes or until margarine melts and potatoes are hot. Serves 4.

COOK

Summer Vegetable Soup:

2 Tbsp. Vegetable oil		1 Lb. Tomatoes, peeled, seeded,
2	Lb. Red potatoes, peeled, chopped and cubed	12 Oz. Shelled Peas, fresh or frozen
2	Large Carrots, thinly sliced	1 Medium Leek, thinly sliced
1/2 tsp. Sweet basil		1/2 Lb. Asparagus, top stalks
1/2 tsp. Italian herb seasoning		1/2 Lb. Mushrooms, thinly sliced
4 to 5 Cups Chicken broth		Salt and ground black pepper, to taste
Grated Parmesan, to serve

Preheat Roaster Oven to 400˚F.

Lightly wipe Cookwell with cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20 minutes.

Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls, top with Parmesan cheese.

Serves 4.

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