SALMON LOAF
Convection FAN/BAKE at 325°F
●1 1 lb. can salmon, drained boned and flaked
●1/4 cup plain yogurt
●1 small onion, chopped (1/2 cup)
●1/4 cup mayonnaise
●1 small green papper, seeded and chopped (1/2 cup)
●1 egg or 2 egg whites, lightly beaten
●1/2 cup chopped celery ● 1/4 teasp. pepper
●1/2 cup packaged dry bread crumbs
Preheat oven on FAN/BAKE at 325°F. with wire shelf in position 1. Grease an 8- by 4inch loaf pan or dish. In a mixing bowl combine salmon with remaining ingre- dients. Bake 30 minutes or until loaf begins to brown and shrink away from sides of pan or dish. To serve, cut into slices and top each with sauce.
DILL SAUCE: Combine 1/4 cup yogurt, 1/2 cup mayonnaise, 1/4 cup sour cream, 3/4 cup chopped seeded cucumber, 1/4 cup minced onion and 1 teasp. dried dill weed. Stir over low heat until warm; do not boil or it will separate.
APPLE CRUMB DESSERT
Convection FAN/BAKE 325°F
●4 cups sliced peeled apples
● Pinch salt | ● 1 - 2 tablesp. lemon juice |
●1 teasp. baking powder ● Ground cinnamon
● 1 egg | ● 1 cup flour |
●4 tablesp. melted butter or margarine
●1 cup sugar
Preheat oven on FAN/BAKE at 325°F. Arrange apple slices in an 8- or 9inch square cake pan or dish. Sprinkle with lemon juice and cinnamon to taste.
In a medium size bowl combine flour, sugar, salt and baking powder. Break egg into flour mixture and mix lightly with a fork or by hand until egg is evenly distributed.
Sprinkle over the apples; pour the melted butter or margarine over the crumb topping. Bake for 30 minutes or until topping is lightly browned and apples are tender. Serve warm or cold.
MARIAN’S PLUM TORTE
Convection FAN/BAKE at 325°F
● 3/4 cup sugar | ● 2 eggs |
●1/2 cup (1 stick) butter or margarine
●24 halves pitted purple Italian prune plums
●1 cup flour
●1 teasp. baking powder ● 1/4 teasp. salt
●Sugar, lemon juice, cinnamon for topping
Preheat oven on FAN/BAKE at 325°F. with wire shelf in position 1. Cream sugar and butter in a medium- sized bowl. Add flour, baking powder, salt and eggs and beat with spoon or mixer until well combined.
Spread batter in 8- or 9inch spring form pan. Place plum halves, skin side up, on top of batter in concentric circles. Sprinkle lightly with sugar, lemon juice and cin- namon, amounts depending on taste and tartness of fruit.
Bake 25 to 30 minutes or until golden brown. (Plums will partially sink in cake batter). Cool 10 minutes, then remove side of pan, loosening edge of cake with a small spatula. Serve warm, plain or with whipped or ice cream.
COTTAGE CHEESECAKE
Traditional BAKE 350°F
CRUST
●1 cup graham cracker crumbs
●3 tablesp. sugar
●1/3 cup butter or margarine, melted
FILLING |
|
● 2 eggs | ● 2 tablesp. lemon juice |
●1 teasp. grated lemon rind
●1/2 cup light cream or half & half
●1/2 cup sugar
●1 1/2 cups cottage cheese
● | 1/2 teaspoon vanilla | ● | 2 tablesp. flour |
● | Cinnamon | ● | 1/8 teasp. salt |
Preheat oven on BAKE at 350°F. with shelf in position
1.In mixing bowl combine crumbs, butter or margarine and 3 tablesp. sugar. Line bottom and sides of
Put filling ingredients, except cinnamon, in electric blen- der or food processor and blend until smooth. Pour into chilled crust. Sprinkle top lightly with cinnamon. Bake
40to 45 minutes or until firm. Cool, then chill.
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