Baked Stuffed Fillets:
2 Slices Dry bread, finely chopped
1 Tbsp. Lemon juice 1/4 to 1/2 Cup Water
4 (8 Oz.) Orange Roughy or Sole fillets 1/2 tsp. Thyme Paprika, to garnish
1/2 Cup Chopped mushrooms 1/2 Cup Shredded carrots 1/2 Cup Chopped celery
1 Small Onion, chopped
Salt and ground black pepper, to taste
English
Set Rack in 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.
Lightly wipe Cookwell and Rack with cooking oil. Place rolled fillets on Rack in preheated Cookwell. Cover; bake 20 to 30 minutes or until fish flakes.
Serves 4.
Twice Baked Sweet Potatoes:
4 Sweet potatoes | 2 Tbsp. Brown sugar |
2 Tbsp. Margarine | 1/4 tsp. Almond extract |
1/4 Cup Milk | 4 tsp. Margarine |
Place Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set potatoes on wire rack in preheated Cookwell.
Cover; bake 40 to 45 minutes or until set.
With paring knife, cut an oval opening in top of each potato; discard oval pieces. Remove pulp and place in mixing bowl. Add remaining ingredients except for 4 Tsp. margarine; beat until smooth. Fill potato shells with mixture. Place 1 Tsp. of remaining margarine on top of each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes are hot. Serves 4.
COOK
Summer Vegetable Soup:
2 Tbsp. Vegetable oil | 1 Lb. Tomatoes, peeled, seeded, | |
2 | Lb. Red potatoes, peeled, chopped and cubed | 12 Oz. Shelled Peas, fresh or frozen |
2 | Large Carrots, thinly sliced | 1 Medium Leek, thinly sliced |
1/2 tsp. Sweet basil | 1/2 Lb. Asparagus, top stalks | |
1/2 tsp. Italian herb seasoning | 1/2 Lb. Mushrooms, thinly sliced | |
4 to 5 Cups Chicken broth | Salt and ground black pepper, to taste | |
Grated Parmesan, to serve |
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Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20 minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
12
