GE 840104500, 106602 manual Meat-Za-Pie, Savory Twice-Baked Potatoes, Decorator’s Buttercream Icing

840104500 ENv00 8/12/02 1:47 PM Page 8

Meat-Za-Pie

1 pound lean ground beef		1⁄3	cup tomato paste
2⁄3	cup evaporated milk	1 cup cheddar cheese, shredded*
1⁄2	cup bread crumbs, fine	2 tablespoons of Parmesan cheese
1 teaspoon garlic salt		1⁄2	teaspoon oregano

Preheat oven to 375ºF. With flat beater attachment, mix ground beef, evaporated milk, bread crumbs, and salt on a medium setting until well blended. Spread into 9-inch pie plate. Add a layer of tomato paste, cheese, Parmesan cheese, and oregano. Bake for 30 minutes. Makes 6 to 8 servings.

* Or use cheese of your choice.

Savory Twice-Baked Potatoes

3 medium potatoes

4 ounces cream cheese

4 ounces sharp cheddar cheese, shredded

4 tablespoons butter

1 egg, slightly beaten

2 tablespoons chopped onion

1 teaspoon chopped parsley

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

Preheat oven to 400ºF. Bake 3 potatoes for 1 hour or until done. While potatoes are still warm, slice lengthwise and scoop potato out of skin. With flat beater attachment, mix the potatoes, cream cheese, cheddar cheese, and butter at a low setting until smooth. Add remaining ingredients and mix at a medium setting until well blended. Spoon mixture into the potato skins, place on cookie sheet and bake for 30 minutes or until peaks are golden brown. Makes 6 servings.

Decorator’s “Buttercream” Icing

1 cup solid vegetable shorting	1⁄2 teaspoon butter extract
2 tablespoons water	4 cups sifted confectioners sugar
1 teaspoon vanilla extract	2 tablespoons light corn syrup

In the bowl, combine shortening, water, and vanilla. With the flat beater attachment, mix at a low setting until well blended. With the mixer on a medium setting, add sugar, one cup at a time. Add corn syrup and mix at high setting until frosting is light and fluffy. (If pure white icing is desired, use clear vanilla and a tiny drop of blue food coloring.) Makes 3 cups.

•For chocolate icing, add 3⁄4 cup of cocoa and 2 additional tablespoons of water.

•Use paste food coloring to tint the icing.

•For a thinner consistency icing, add 2 to 3 additional tablespoons of corn syrup.

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