Nesco 6-QT manual Shrimp and Scallop Kebobs, Tangy Beans, Squash Souffle

MW 6qt roaster 63807 10/25/01 2:26 PM Page 20 Sally Mercury:65946 Metalware books:63807:

Shrimp and Scallop Kebobs

4	Oz. Deveined Shrimp with tails left on
1	Small Red pepper, cut into pieces	2	Tbsp. Orange juice
4	Oz. Sea scallops	2	Tbsp. Teriyaki sauce
1	Small Yellow pepper,	2	Whole Lettuce leaves
	cut into pieces	Cooked Rice, to serve

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

Alternate on two wooden skewers: shrimp, red pepper, scallop and yellow pepper. Combine orange juice and teriyaki sauce. Brush over kebobs.

Place kebobs on Rack. Arrange lettuce leaves over kebobs. Cover; steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves. Serve over cooked rice.

Serves 2.

Tangy Beans

1	Lb. Green string beans,	1	Tbsp. Cider vinegar
	stems removed	2	Tbsp. Granulated sugar
1/4 Cup Sliced Water chestnuts		1	Tbsp. Teriyaki sauce
1	Green onion, thinly sliced	1	Tbsp. Sesame seeds
1/2 Cup Chicken broth, divided		1 to 2 Tsp. Cornstarch
1	Tbsp. Olive oil

Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover; preheat to 350˚F. for 20 minutes.

Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or until tender. Remove beans and Rack. Discard water from Cookwell.

Lightly spray Cookwell with spray cooking oil. Place steamed beans

6 Qt. Roaster Oven 18

along with remaining ingredients except for 2 Tbsp. chicken broth and cornstarch in Cookwell. Stir until well mixed. Place Cookwell into Heatwell. Cover; bake 20 to 25 minutes.

Blend cornstarch and remaining chicken broth. Stir into bean mixture. Cover; bake 10 to 15 minutes or until sauce has thickened.

Serves 4.

Squash Souffle

2	Lb. Acorn or Butternut squash	1/4 Tsp. Cream of tartar
2	Eggs, separated	1-1/2 Cups (6 Oz.) Shredded
1	Cup Lowfat plain yogurt or	Cheddar cheese
	sour cream	4 Slices Bacon, cooked, drained,
2	Tbsp. All purpose flour	crumbled

Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover; preheat to 350˚F. for 20 minutes.

Cut squash in quarters; remove seeds. Place squash on Rack. Cover; steam 20 minutes or until tender. Remove squash and Rack. Discard water from Cookwell.

Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites with cream of tartar until stiff. Fold egg whites into yolk mixture.

Lightly spray Cookwell with spray cooking oil. Scoop squash from skin. Layer half the squash, egg mixture, cheese and bacon in Cookwell; repeat. Place Cookwell into Heatwell. Cover, bake 25 or 30 minutes or until set.

Serves 4 to 6.