RECIPES
ASIAN GLAZED ROTISSERIE CHICKEN
3½ lb. roasting chicken Olive oil
Salt and pepper
¾cup pineapple, apricot preserves
¼cup finely chopped green onions
1 tbsp. gated fresh ginger
2 large cloves garlic, minced
2 tbsp. toasted sesame seeds
2 tbsp. low sodium soy sauce
1 tbsp. rice vinegar
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 chicken so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the chicken. Make certain the chicken is centered on the spit and well balanced. Using kitchen twine, secure the chicken so that the wings and legs are securely tied to the body of the chicken. Rub the chicken with olive oil and season with salt and pepper.
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 chicken.
Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn on the Rotisserie and Convection.
Meanwhile, combine the remaining ingredients in small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Baste chicken several times during last 30 minutes of cooking. Test chicken for doneness by inserting a meat thermometer into the breast which should register 180° F, or pierce breast with fork and see that juices run clear.
Allow chicken to stand 10 minutes before serving. Serve with remaining sauce. Makes 4 to 6 servings.
MACARONI AND CHEESE OLÈ
8 ounces elbow macaroni
1 ½ tsp. salt
1 can (14½ oz.) petite diced tomatoes with jalapeños
½cup sliced green onions
1 large clove garlic, minced
2 tbsp. butter or margarine
2 tbsp. flour 1½ cups milk
2 cups shredded Cheddar cheese
1 cup shredded Mexican blend cheese
1 can (4½ oz.) chopped green chilies
½tsp. chili powder
1 cup crushed nacho cheese flavored corn chips
In large saucepan cook macaroni in boiling water flavored with salt for 5 minutes.
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Drain and keep warm. Drain tomatoes, reserving liquid. Add milk to reserved liquid to make 2 cups.
Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In saucepan, cook green onion and garlic in butter until softened. Add flour and cook stirring until bubbly. Gradually add milk mixture and cook, stirring, until thickened and smooth. Remove from heat and stir in Cheddar cheese and ½ cup Mexican cheeses. Stir in macaroni, reserved tomatoes, chilies and chili powder. Spoon into
Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings.
HAM AND NOODLE SPINACH BAKE
8 ounces wide egg noodles, cooked and drained
1 ½ cups diced cooked ham
1 package (16 oz.) frozen spinach, defrosted and squeezed dry 1 can (4.5 oz.) chopped green chilies
¼cup sliced green onions
1 cup cottage cheese
1 cup light sour cream
1 tbsp. Worcestershire sauce ½ tsp. salt
4 thick slices fresh tomato
1 cup shredded Monterey Jack cheese
Place rack in position “2”. Preheat oven on Bake and Convection at 350° F.
In large bowl, combine all ingredients, except tomato slices and Jack cheese. Spoon into shallow
Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings.
MEDITTERANEAN ZUCCHINI BAKE
6 cups thinly sliced zucchini
1 cup chopped onion
1 large red pepper, chopped
3 large cloves garlic, minced
2 tbsp. olive oil
1 tbsp. chopped fresh oregano or 1 tsp. dried
2 eggs, slightly beaten ½ tsp. salt
¼ tsp. black pepper
1 cup shredded Monterey Jack cheese ½ cup crumbled feta cheese
¹⁄3 cup chopped Italian parsley 2 tbsp. fresh lemon juice
2 tbsp. grated Parmesan cheese
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