Nesco Convection Roaster Oven Rye Casserole Bread, Mexican Casserole, Oriental Casserole, Topping

CONVECTION BAKING

Rye Casserole Bread

1-1/2 Cups Milk		1/4 Cup Sugar
2	Pkg. Active dry yeast	2	Tbsp. Cooking oil
2	Large eggs	2	Cups Rye flour
1	Tbsp. Salt	1 tsp. Caraway seeds

2-1/4 Cups Flour, all purpose

Preheat Convection Oven to 400°F for 20 minutes

Scald milk in small saucepan. Let cool to 105-115°F. Add sugar and yeast; stir once. Let stand 5 minutes or until yeast bubbles. Add oil and eggs; stir to mix.

Combine remaining ingredients, except for 1/2 cup of flour, in large bowl. Add liquid mixture; stir with wooden spoon until smooth. Stir in remaining flour as needed

.Spoon batter into a greased 1-1/2 quart casserole dish. Cover; let rise 45 to 60 minutes or until double in bulk.

Place dish on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 30 to 35 minutes or until bread sounds hollow when tapped. Remove from dish onto cooling rack. Serve warm.

Serves 6 to 8

Mexican Casserole

6	Cups Long grained rice, cooked	2	Lb. ground beef, browned
2	Cans (16 oz. ea.) Refried beans	1	Large onion, chopped
1/2 Pkg. (1-1/4 oz.) Dry taco seasoning		1	Lb. Cheddar cheese, shredded
1	Pint Tomato juice
Topping:
1	Large Head iceberg lettuce, chopped	4	Large Tomatoes, chopped
2	Medium Green peppers, chopped	3	Green onions, thinly sliced

Preheat Convection Oven at 350°F for 20 minutes.

Layer rice, beef, beans and onions in casserole dish. Sprinkle on seasoning and cheese. Pour tomato juice evenly over casserole.

Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Bake 25 to 30 minutes or until hot and bubbling.

Arrange toppings and remaining cheese on serving plates. Serve casserole by spoonfuls onto plates or in taco shells. Spoon on toppings.

Serves 12

Oriental Casserole

2	Lb. Boneless Pork, cut into strips	2	Stalks Celery, diagonal cut
1	Small each Red, Green and	1/2 Lb. Bean sprouts
	Yellow pepper, julienne cut	1	Can (6 oz.) Water chestnuts
2	Green onions, diagonal cut	1	Pint Beef broth
1/2 Lb. Oriental pea pods		1/4 Cup cornstarch, to thicken
1	Can (6 oz.) Bamboo shoots
1/4 Cup Soy sauce
12 Oz. Long grained rice, cooked and drained

Preheat Convection Oven to 350°F for 20 minutes.

Place pork and vegetables in Cookwell. Cover; turn on Fan. Bake 10 to 12 minutes or until meat is browned. Add broth and half of soy sauce, stir.

Reduce temperature to 250°F. Slow cook 30 to 40 minutes or until meat is tender. Thicken juice with a mixture of cornstarch and remaining soy sauce. Cover; turn on Fan using switch on top of Motor, bake additional 5 to 10 minutes or until juice is thickened, stir once. Serve over cooked rice or chow mien noodles.

Serves 12

NESCO→ 12-Qt. Convection Oven 14