In large skillet, sauté zucchini, onion, red pepper and garlic in olive oil over medium heat until just softened, stirring often. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F.
Meanwhile, in large bowl, combine egg, salt and pepper. Stir in zucchini mixture and remaining ingredients, except Parmesan cheese. Spoon into
Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings.
BROWN RICE AND MUSHROOM CASSEROLE
1 cup boiling water
1 oz. dried mushrooms
½lb. fresh mushrooms, sliced
½cup sliced green onion
2 large cloves garlic, minced
2 tbsp. butter or margarine
1 cup brown rice
¾cup coarsely chopped cashews ¼ cup chopped Italian parsley
1 tbsp. chopped fresh thyme leaves ½ tsp. salt
¼ tsp. black pepper
2 cups chicken broth or stock
Pour boiling water over dried mushrooms in small bowl; let stand 15 minutes. Remove and chop mushrooms, reserving liquid. Place rack in position “2”. Preheat oven on Bake and Convection at 400˚F.
In large skillet, brown fresh mushrooms in butter. Add green onion and garlic and cook over medium heat until onions are just softened, stirring often. In large bowl, combine all ingredients, stir to blend. Spoon into
Remove from oven and let stand 5 minutes before serving. Just before serving, stir to blend. Sprinkle with additional chopped parsley, if desired.
Makes 6 to 8 servings.
ROTISSERIE PORK LOIN WITH APRICOT MARMALADE 2½ lb. boneless pork loin
1 tsp. grated ginger
1 tsp. salt
¼tsp. ground allspice
¼tsp. ground cloves
¼tsp. black pepper
MARMALADE:
2 tbsp. butter or margarine
2 large onions cut in strips (about 4 cups)
1 cup chopped dried apricots
1 tbsp. sugar
1 tbsp. grated ginger
1 tbsp. grated orange peel ½ tsp. salt
Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the pork loin so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the meat. Make certain the meat is centered on the spit and well
balanced. Using kitchen cord, secure the pork. Combine ginger, salt, allspice, cloves and pepper in a small bowl. Rub evenly over pork. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support. Place the rack in the lower rack position with the rack down. Place the broiler/ bake pan on the rack centering it below the pork.
Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn the Rotisserie and Convection on.
Meanwhile, cook onions in butter until softened. Add remaining marmalade ingredients and bring to a boil; reduce heat and simmer mixture 15 minutes or until mixture is thickened and almost all liquid evaporates. Keep warm. Allow pork to stand 5 minutes before serving. Serve with marmalade. Makes 4 to 6 servings.
SUNDAY DINNER BEEF ROAST
4 lb. eye round roast
1 tsp. herbes de Provence
1 tsp. garlic pepper
1 tsp. salt
8 small red bliss potatoes
8 oz. small white onions, peeled
8 oz. small whole carrots
1 tbsp. olive oil
Preheat oven on Bake and Convection at 325° F. Season roast with herbes, garlic pepper and salt. Place on bake/broil pan. Place rack in position “1”. Bake
for 1 hour.
Toss vegetables with olive oil. Arrange potatoes and onions around roast and bake 1 hour longer. Add carrots and bake 30 minutes longer or until beef and vegetables test done. Remove from oven. Tent food with aluminum foil and let rest 10 minutes before serving. Makes about 8 servings.
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