Nesco 6-QT manual Spaghetti Pie, Turkey Mornay, Preheat 6-Qt. Roaster Oven to 425˚F

MW 6qt roaster 63807 10/25/01 2:26 PM Page 11 Sally Mercury:65946 Metalware books:63807:

ingredients; repeat for second layer topping with cheese. Place Cookwell in preheated Heatwell. Cover; bake 20-30 minutes.

Serves 4.

Spaghetti Pie

1	Lb. Lean ground beef, crumbled	2	Eggs
1	Small Onion, chopped	1/3 Cup Grated Parmesan cheese
1	Tsp. Chili powder	2	Tbsp. Margarine
1	Tsp. Italian herb seasoning	2	Cups (8 Oz.) Shredded
1	Pkg. (7 Oz.) Spaghetti noodles,		Mozzarella cheese, divided
cooked		1	Jar (24 Oz.) Spaghetti sauce

Preheat 6-Qt. Roaster Oven to 425˚F.

Lightly spray Cookwell with spray cooking oil. Add meat, onion, chili powder and seasoning. Cover; cook 10 to 12 minutes or until browned. Remove from Cookwell into bowl; set aside.

1/4 Lb. Sliced Prosciutto ham	Salt and white pepper, to taste
1/4 Cup Margarine	1/4 Cup Grated Parmesan cheese
1/4 Cup All purpose flour	1 Tsp. Chopped parsley

Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to 350˚F. for 20 minutes.

Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or until tender. Remove broccoli and Rack. Discard water from Cookwell.

Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour to form a roux. Gradually stir in broth and milk to desired thickness. Add lemon peel, salt and pepper; stir. Remove from heat.

Lightly spray Cookwell with spray cooking oil. Arrange broccoli in Cookwell; layer turkey, then ham.

Pour sauce over meat. Sprinkle Parmesan cheese and parsley over the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or until bubbly hot.

Serves 4 to 6.

Combine spaghetti, eggs and Parmesan cheese. Place margarine in Cookwell. Cover; cook until melted. Spread evenly over bottom of Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half the Mozzarella cheese over spaghetti crust. Combine meat and spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining cheese. Cover; bake 25 to 30 minutes or until center is set.

Serves 4.

Baked Stuffed Fillets

2 Slices Dry bread, finely chopped 1/2 Cup Chopped mushrooms 1/2 Cup Shredded carrots

1/2 Cup Chopped celery

1 Small Onion, chopped 1/2 Tsp. Thyme

Salt and ground black pepper, to taste 1 Tbsp. Lemon juice

1/4 to 1/2 Cup Water

4 (8 Oz.) Orange Roughy or Sole fillets (approximately 2 Lb.)

Paprika, to garnish

Turkey Mornay

2	Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
1	Cup Chicken broth	1/2 to 3/4 Cup Milk
6	Slices Turkey breast meat	1 Tsp. Grated Lemon peel
	(approximately 1 Lb.)

Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F. Combine bread crumbs, vegetables, thyme, salt and pepper in

medium mixing bowl. Add lemon juice and water to desired moistness. Divide and spread evenly over fillets. Roll-up and secure end with wooden pick.

	Continued
9	6 Qt. Roaster Oven