Fagor America 670040380 user manual Mexican Cornbread, Roasted Asparagus

MEXICAN CORNBREAD

This could easily be the entrée with a side of pinto beans and/or a nice salad. Layers of cornbread, ground beef and cheese….delicious!

Ingredients (Serves: 16)

1 cup corn meal

2 large eggs

1 cup milk

1 teaspoon baking soda ¾ teaspoon salt

¼ cup butter, melted

1 16-oz. corn, cream-style

½cup cooked and chopped bacon, or pkg. of real bacon bits 1 pound ground beef, lean

1 large onion, chopped

2 large jalapenos, or more, chopped

½pound cheddar cheese, shredded

Mix cornmeal and bacon together. Set aside.

In 9-inch cake pan, crumble ground beef, chopped onions and peppers. On high rack, 400ºF, cook beef for 5 minutes, stirring occasionally. Drain.

In 2 8-inch cake pans, lined with foil and sprayed with cooking spray, divide and layer cornmeal mixture, beef, cheese; repeat.

On low rack, bake at 350ºF for 20 minutes, covering with foil the last five minutes to prevent browning.

ROASTED ASPARAGUS

A classic and easy side dish. Use thicker asparagus stems for this recipe, they are juicier and better for roasting.

Ingredients

1 lb. fresh green asparagus

2 tablespoons olive oil

1 tablespoon balsamic vinegar or lemon juice Parmesan cheese for topping

Break the tough ends off the asparagus spears and peel the bottom third if necessary. Pour olive oil and asparagus in a zip lock bag and shake until spears are covered in a thin layer of oil.

Place spears side by side on the low rack. Roast for 10 minutes at 400ºF. If your asparagus is very thick, you might need an additional 2-4 minutes.

Remove form oven onto a serving tray, and sprinkle with balsamic vinegar or lemon juice. Top with some parmesan cheese.

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Halogen Oven Manual_Revn Nov10.indd Sec2:33

11/17/10 7:45 PM