GE Advantium 120 Cookbook
<![endif]>cookbook oven cooktop-the-above 120 ®Advantium
Advantium® 120 above-the-cooktop oven
cookbook
Moroccan Chicken – recipe page 26
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY
(a)Do Not Attempt to operate the oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.
(b)Do Not Place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces.
(c)Do Not Operate the oven if it is damaged. It is particularly important that the oven door close properly and that there is no damage to the
(1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces.
(d)The Oven Should Not be adjusted or repaired by anyone except properly qualified service personnel.
Special thanks
Brigid Lally Blocker |
Manager, |
|
Consumer Information Testing Laboratory, |
|
GE Appliances |
Becky Lally |
Home Economist |
Jody Swann |
Home Economist |
Judy Hite |
Home Economist |
Chef Martin Yan |
Asian Favorites recipe development |
Chef John Castro |
Food Stylist, cover |
|
and section dividers |
Geoffrey Carr |
Photography, cover |
|
and section dividers |
Shandwick International |
Original Design |
Power Creative |
Production |
Ott Communications, Inc. Recipe development and additional food photography
©Copyright General Electric Co. 2009
All Rights Reserved
®
Cooking at the speed of life™
Introduction |
2 |
Using the |
|
Advantium® 120 Oven |
2 |
Speedcook Techniques |
3 |
Cooking Tips |
4 |
Appetizers |
5 |
Meats |
15 |
Poultry |
25 |
Fish and Seafood |
35 |
Chef Martin Yan’s |
|
Asian Favorites |
43 |
Casseroles |
49 |
Stews |
59 |
Brunch |
65 |
Vegetables |
73 |
Quick Breads |
85 |
Desserts |
95 |
Index |
109 |
Sesame Fish Sandwich – |
INTRODUCTION 1 |
recipe on page 44 |
|
Introduction
The new Advantium® 120 oven uses breakthrough Speedcook technology to cook food with light and microwaves. Foods cook in a fraction of the time needed in conventional ovens with delicious results. Halogen lamps and ceramic heaters work with microwave energy to cook the surface and interior simultaneously to seal in moisture and flavor.
For added versatility, the Advantium 120 oven can be converted to a traditional oven or a fully functional microwave, by simply pressing a button. And, the oven’s Warm feature can be used to keep foods warm.
Using the
Advantium® 120 Oven
The Advantium 120 oven comes with a turntable and two types of removable trays, each designed for a specific type of cooking.
Metal Tray
The metal tray is used for all Speedcook functions. Foods such as cookies, biscuits and rolls, pizza, fish fillets, and steaks can be placed directly on the metal tray. Casserole and baking dishes should also be placed on the metal tray when speed cooking.
Turntable
The turntable ring must be placed on the floor of the oven for all cooking procedures. The turntable rotates the trays for even cooking.
Glass Tray
The glass tray should be used when cooking with microwaves only. Place the cooking utensil on the glass tray.
2 Introduction
Speedcook Techniques
Your favorite recipes cook with exceptional quality and speed in the Advantium 120 oven.
Follow these simple guidelines for great results every time you use your oven.
Cook Setting
Each recipe in the cookbook has the recommended cook setting shown in orange in the preparation instructions (example: U=8, L=7, M=2).
Using this setting for upper lamps (U), lower heater (L) and microwave (M) will ensure the best cooking results for each dish.
No metal utensils should be used with the Speedcook feature except for the 6-cup muffin pan recommended in muffin recipes on pages 87 through 89. (Follow recipe directions exactly.)
When using the Speedcook feature or oven features, the utensils and the oven itself will be hot. Always use hot pads or oven mitts when removing utensils from the oven.
Any oven-safe dish can be used in your oven. Recipes in this cookbook were tested in Pyrex® and Anchor Hocking® glass cookware and CorningWare® ceramic casseroles. Cook times and results may vary when using other types of oven-safe utensils.
Paper products and wraps should not be used in the Advantium 120 oven when cooking with the Speedcook or oven features.
Introduction 3
Cooking Tips
Cooking in the Advantium® 120 oven is so easy that both novice and experienced cooks can achieve outstanding results.
Other Helpful Cooking Tips
Always check foods for doneness at minimum time.
When baking multiple runs of foods, such as cookies, let the metal tray cool to room temperature between runs.
To determine the cooking time and setting for your own favorite recipes, refer to a similar recipe in this cookbook.
Clean the oven interior frequently to prevent buildup of grease or food particles.
For additional information, refer to your Advantium Cooking Guide or Owner’s Manual.
Some foods may tend to stick when cooked on the black metal tray (example: boneless, skinless chicken breasts containing little fat). To prevent sticking, brush the tray lightly with olive oil or vegetable oil.
Biscuits and cookies should be placed on the metal tray as shown to ensure consistent texture and even browning.
Oval shapes, such as crescent rolls and bread sticks, bake best when placed on the metal tray in spoke fashion.
Baste meats or chicken with sauce or add toppings, such as crumbs or cheese, to
a casserole, during the last 5 minutes of cooking time to prevent overbrowning.
4 Introduction
APPETIZERS
Crab-Swiss Crostini |
6 |
Mediterranean Dip |
|
with Feta and Olives |
6 |
Tasty Chicken Bites with |
|
Tarragon-Mustard Sauce |
7 |
Artichoke Spread |
7 |
Tiny Chicken Turnovers |
8 |
Spinach-Stuffed Mushrooms |
8 |
Party Quiche Squares |
9 |
Barbequed Cocktail |
|
Meatballs |
9 |
Garlic Shrimp |
10 |
Cocktail Reubens |
10 |
Cheddar |
|
Appetizer Squares |
11 |
Barbecued Riblets |
11 |
Sausage Pinwheels |
12 |
Green Onion and |
|
Cheddar Cheese Ball |
13 |
Mexican Cheese Dip |
13 |
Spicy Caribbean Pecans |
14 |
Toasted Butter Pecans |
14 |
Sugar and Spice Walnuts |
14 |
Crab-Swiss Crostini – |
APPETIZERS |
5 |
recipe page 6 |
|
|
Crab-Swiss Crostini
Cooks in 10 minutes
Ingredients
1(6-oz.) can crabmeat, drained and flaked
11/4 cups shredded Swiss cheese
1/2 cup mayonnaise
2tablespoons thinly sliced green onion
1 teaspoon lemon juice
1/4 teaspoon curry powder
1French baguette, sliced 1/4-inch thick, lightly toasted
Preparation
Combine crabmeat, cheese, mayonnaise, onion, lemon juice and curry powder; blend well. Spread 1 rounded teaspoon filling over each slice of bread. Arrange slices on metal tray. Cook for 10 to 12 minutes at U=9, L=9, M=1 or until lightly browned. Repeat with remaining filling and bread. Makes 36 crostini.
Mediterranean Dip with Feta and Olives
Cooks in 10 minutes
Ingredients
1(16-oz.) can garbanzo beans, rinsed and drained
1/2 (8-oz.) pkg. cream cheese, softened
2oz. crumbled feta cheese
1clove garlic, minced
2tablespoons lemon juice
1teaspoon dill weed
1/2 teaspoon lemon pepper
1/4 teaspoon salt
3tablespoons sliced ripe olives
2tablespoons snipped fresh parsley
Preparation
Combine beans, cream cheese, feta cheese, garlic, lemon juice, dill weed, lemon pepper and salt in container of food processor. Cover and process until smooth. Spoon mixture into a 1-quart round casserole; cover. Place dish on metal tray. Cook for 10 to 12 minutes at U=5, L=5, M=5 or until hot. Sprinkle olives and parsley over dip before serving. Serve with assorted crackers or bagel chips. Makes about 2 cups.
6 Appetizers
Tasty Chicken Bites with Tarragon- Mustard Sauce
Cooks in 15 minutes
Ingredients
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon thyme
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup butter, melted
2lbs. skinless, boneless chicken breasts, cut into 11/2-inch cubes
Preparation
In shallow dish, combine bread crumbs, Parmesan cheese, thyme, salt, pepper and garlic powder; mix well. Dip chicken cubes in butter and coat evenly with crumb mixture. Place half of coated chicken pieces on metal tray. Cook for 15 minutes at U=9, L=9, M=1 or until done. Turn over with 5 minutes remaining. Repeat with remaining chicken. Serve with Tarragon-Mustard Sauce for dipping. Makes 6 to 8 servings.
Tarragon-Mustard Sauce
In 2-cup glass measuring cup, combine 1 cup sour cream, 1/4 cup Dijon mustard, 1/2 teaspoon tarragon, 1/2 teaspoon sugar and 1/4 teaspoon hot pepper sauce. Place cup on glass tray. Microwave at medium high (7) for 1 minute.
Artichoke Spread
Cooks in 15 minutes
Ingredients
1(14-oz.) can artichoke hearts, drained and finely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1(2-oz.) jar sliced pimiento, well drained
1/4 teaspoon garlic salt
Preparation
In a 1-quart round casserole, combine artichokes, mayonnaise, cheese, pimiento and garlic salt; blend well. Place dish on metal tray. Cook for 15 to 16 minutes at U=7, L=7, M=3 or until thoroughly heated. Serve warm with assorted crackers. Makes 2 cups.
For a change of flavor, vary this spread by adding a 4-ounce can of drained chopped green chilies or a 6-ounce can of
crabmeat, drained and flaked. Cook as directed in
the recipe.
Appetizers 7
Spinach-Stuffed
Mushrooms
Cooks in 13 minutes
Ingredients
1/2 (12-oz.) pkg. frozen spinach soufflé, thawed
1/3 cup dry bread crumbs
3slices bacon, cooked crisp and crumbled
2teaspoons grated Parmesan cheese
1/4 teaspoon garlic pepper
20fresh mushrooms, 2 inches in diameter
Preparation
Wash and drain mushrooms; pat dry with paper towels. Remove stems. Combine spinach soufflé, bread crumbs, bacon, Parmesan cheese and pepper; blend well. Divide mixture evenly among mushrooms. Place mushrooms on metal tray. Cook for 13 to 15 minutes at U=8, L=8, M=2
or until lightly browned. Makes 20 stuffed mushrooms.
Tiny Chicken Turnovers
Cooks in 16 minutes
Ingredients
1/2 (8-oz.) pkg. cream cheese, softened 1/2 cup butter, softened
1 cup all-purpose flour
1 cup finely chopped cooked chicken
1 tablespoon finely chopped onion
1tablespoon finely chopped sweet red pepper
2tablespoons mayonnaise
1 teaspoon honey-Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
Preparation
Beat cream cheese and butter together until light and fluffy. Blend in flour to make a soft dough. Turn out onto lightly floured surface; knead gently 10 or
12 strokes. Wrap in plastic wrap and refrigerate until firm enough to handle.
Combine chicken, onion, red pepper, mayonnaise, mustard, salt and pepper; blend well. Set aside while rolling out dough. Roll dough on well-floured surface to 1/16-inch thickness. Cut into 3-inch rounds. Place one heaping teaspoon filling on each pastry round. Brush edges of pastry with egg. Fold pastry rounds in half over filling. Seal edges together with a fork. Brush tops with remaining egg. Place 10 turnovers on metal tray, arranging to fit. Cook for 16 to 18 minutes at U=9, L=4, M=1
or until golden brown. Makes 20 appetizers.
8 Appetizers
Party Quiche Squares
Cooks in 16 minutes
Ingredients
1/2 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
2 tablespoons butter
1(6-oz.) jar marinated artichoke hearts, drained and chopped
1(6-oz.) can crabmeat, drained and flaked
4 eggs, beaten
2cups shredded sharp Cheddar cheese
1/4 cup dry bread crumbs
2tablespoons snipped fresh parsley
1/4 teaspoon ground red pepper
Preparation
Cook onions and sweet red pepper in butter until tender; cool slightly. Combine onion mixture, artichoke
hearts, crabmeat, eggs, cheese, bread crumbs, parsley and red pepper; mix well. Spoon into a lightly greased 8-inch square baking dish. Place
dish on metal tray. Cook for 16 to 18 minutes at U=7, L=7, M=3 or until set. Let stand 10 minutes. Cut into small squares.
Barbequed Cocktail
Meatballs
Cooks in 15 minutes
Ingredients
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup dry bread crumbs
1egg, beaten
2tablespoons milk
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation
In a bowl, combine all ingredients; shape into 1-inch meatballs. Place half of meatballs on metal tray. Cook for 15 minutes at U=9, L=9, M=1, or until done, flipping after 10 minutes. Drain on paper towels. Repeat with remaining meatballs. Serve with Barbecue Sauce. Makes 50 meatballs.
Barbecue Sauce
In a 2-cup measuring cup, combine 1 cup chili sauce, 1/4 cup seedless raspberry jam, 1/4 teaspoon allspice and 1/4 teaspoon hot pepper sauce. Place cup on glass tray. Microwave at high (10) for 45 seconds to 1 minute or until hot.
To make meatballs of uniform size, scoop the meat mixture with a melon baller or small ice cream scoop.
Appetizers 9
Serve Garlic Shrimp as a main dish by tossing the shrimp and sauce with hot cooked pasta. A green salad
and crusty bread complete this simple but delicious meal for 4.
Garlic Shrimp
Cooks in 8 minutes
Ingredients
1lb. large shrimp, peeled and deveined
3 tablespoons butter, melted
2 cloves garlic, minced
1tablespoon snipped fresh parsley Shredded fresh spinach
Grated Parmesan cheese
Preparation
In a 2-quart bowl, combine shrimp, butter, garlic and parsley; stir to coat evenly. Spread shrimp in a single layer on metal tray. Cook for 8 to 9 minutes at U=9, L=9, M=1 or until done, stirring with 2 minutes remaining. Arrange on shredded spinach; sprinkle with cheese. Makes 6 appetizer servings.
Cocktail Reubens
Cooks in 11 minutes
Ingredients
24 slices cocktail rye bread, toasted
1/2 cup Thousand Island salad dressing
1(8-oz.) can sauerkraut, rinsed and drained
1/4 lb. thinly sliced corned beef
11/2 cups shredded Swiss cheese
Preparation
Spread each bread slice with about 3/4 teaspoon Thousand Island dressing. Divide sauerkraut evenly among bread slices. Top each
with corned beef; sprinkle with 1 tablespoon Swiss cheese. Place 12 Reubens on metal tray. Cook for
11 to 13 minutes at U=9, L=9, M=1 or until cheese is melted slightly. Repeat with remaining Reubens. Makes 24 appetizers.
10 Appetizers
Cheddar Appetizer
Squares
Cooks in 18 minutes
Ingredients
1/4 cup finely chopped sun-dried tomatoes
4 cups shredded Cheddar cheese
4 eggs, beaten
1/3 cup milk
1/4 cup dry bread crumbs
1/4 cup chopped green onion
Preparation
Reconstitute tomatoes according to package directions; drain well and chop. In a medium bowl, combine all ingredients. Spread mixture in a lightly greased 8-inch square baking dish. Place dish on metal tray. Cook
for 18 to 20 minutes at U=8, L=8, M=2 or until set. Cool and cut into squares. Makes 16 squares.
Barbecued Riblets
Cooks in 30 minutes
Ingredients
2lbs. baby back ribs, cut in serving-size pieces
Salt and pepper
1/2 cup bottled barbecue sauce
Preparation
Season ribs with salt and pepper; place meaty side down on metal tray. Cook for 30 minutes at U=9, L=9, M=1 or until done. Turn ribs over after 20 minutes of cooking time. Brush occasionally with barbecue sauce during last 10 minutes. Makes 6 appetizer servings.
Appetizers 11
Sausage Pinwheels
Cooks in 12 minutes
Ingredients
1/2 lb. sausage
1/3 cup finely chopped onion
1 tablespoon catsup
1 teaspoon lemon juice
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1(8-oz.) pkg. refrigerated crescent rolls
1 egg, beaten
Preparation
Cook sausage and onion until sausage is thoroughly cooked and onion is tender; stir occasionally to crumble sausage. Drain well. Combine sausage mixture, catsup, lemon juice, Italian herb seasoning and garlic powder; blend well.
Divide crescent roll dough into 4 rectangles; pinch perforations to seal. Spread one fourth of sausage mixture down center of each rectangle. Brush long edges of dough with beaten egg. Starting at long side, roll up jellyrollstyle, enclosing sausage completely. Seal edges. Brush dough lightly with egg; cut each length into 1-inch pieces. Arrange 12 pinwheels on metal tray. Cook for 12 to 13 minutes at U=8, L=4, M=2 or until golden brown. Cool slightly on wire rack. Repeat with remaining pinwheels. Makes 24 appetizers.
12 Appetizers
Green Onion And
Cheddar Cheese Ball
Cooks in 30 seconds
Ingredients
1(3-oz.) pkg. cream cheese
2tablespoons butter
3cups shredded sharp Cheddar cheese
1/4 cup finely chopped dried beef
3tablespoons chopped green onion
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 cup finely chopped walnuts Assorted crackers
Preparation
In 2-quart round casserole, place cream cheese and butter. Place dish on glass tray. Microwave at medium
(5) for 30 seconds to 1 minute or until softened. Add Cheddar cheese, dried beef, onion, Worcestershire sauce and garlic powder. Beat with an electric mixer at medium speed until combined. Shape into a ball; refrigerate until easy to handle. Roll in walnuts to coat all sides before
serving. Serve with assorted crackers. Makes one (4-inch) cheese ball.
Mexican Cheese Dip
Cooks in 5 minutes
Ingredients
1/2 cup finely chopped onion
1 tablespoon butter
1teaspoon cornstarch
1/2 cup milk
2cups shredded Monterey JackColby cheese blend
1(3-oz.) pkg. cream cheese, softened
1/2 cup chunky salsa
1(4-oz.) can chopped green chilies Dash hot pepper sauce
Preparation
In 11/2-quart round casserole, combine onion and butter. Place dish on glass tray. Microwave at high (10) for 1 to 2 minutes or until onion is tender. Stir in cornstarch and milk. Microwave
at high (10) for 2 minutes or until thickened, stirring once. Add shredded cheese, cream cheese, salsa, chilies and hot pepper sauce. Microwave
at high (10) for 2 to 3 minutes or until cheeses are melted, stirring once to blend thoroughly. Serve with taco chips. Makes about 2 cups.
Appetizers 13
These spicy nuts make a welcome hostess gift, or add them to a salad for extra crunch. Their intense flavor complements crisp greens perfectly.
Spicy Caribbean Pecans
Cooks in 6 minutes
Ingredients
6 tablespoons butter, melted
4teaspoons Caribbean jerk seasoning
1 teaspoon garlic salt
4 cups pecan halves
Preparation
Combine butter, jerk seasoning and garlic salt; blend well. Pour over pecans; stir to coat evenly. Spread pecans on metal tray. Cook for 6 to 7 minutes at U=10, L=10, M=0 or until toasted, stirring after 41/2 minutes. Spread on wax paper to cool slightly. Makes 4 cups.
Toasted Butter Pecans
Cooks in 6 minutes
Ingredients
4 tablespoons butter, melted
31/2 teaspoons seasoned salt
4 cups pecan halves
Preparation
Combine butter and seasoned salt; blend well. Pour over pecans; stir to coat evenly. Spread pecans on metal tray. Cook for 6 to 7 minutes at U=10, L=10, M=0 or until toasted, stirring after 41/2 minutes. Spread on wax paper to cool slightly. Makes 4 cups.
Sugar and Spice
Walnuts
Cooks in 6 minutes
Ingredients
1/2 cup sugar
2 teaspoons cinnamon
6 tablespoons butter, melted
4 cups walnut halves
Preparation
Combine sugar, cinnamon and butter; blend well. Pour over walnuts; stir to coat evenly. Spread walnuts on metal tray. Cook for 6 to 7 minutes at U=10, L=10, M=0 or until toasted, stirring after 5 minutes. Spread on wax paper to cool slightly. Makes 4 cups.
14 Appetizers
MEATS
Grecian Steaks |
16 |
Pork Tenderloin Dijon |
|
with Roasted Vegetables |
16 |
Apple-Stuffed |
|
Pork Chops |
17 |
Lemon Pork Chops |
17 |
Maple-Glazed |
|
Ham Loaf |
18 |
Sherried Peach |
|
Pork Chops |
18 |
Glazed Pork Roast |
|
with Pineapple Salsa |
19 |
Fruited Pork |
|
Tenderloin |
19 |
Lamb Chops with |
|
Cucumber-Dill Sauce |
20 |
Leg of Lamb with |
|
Caper-Wine Sauce |
20 |
Savory Meatloaf |
21 |
Steak au Poivre |
21 |
Peach-Glazed Ham Slice |
22 |
Beef and Spinach |
|
Pinwheels |
22 |
Meatloaf |
23 |
Italian Pot Roast |
23 |
Stuffed Peppers |
24 |
Swiss Steak |
24 |
Grecian Steaks – |
MEATS |
15 |
recipe page 16 |
|
|
Some of the tenderest steak
cuts are filet mignon, strip, porterhouse/ T-bone and rib-eye. Buy your favorite cut when it’s on sale and freeze it for later use. Wrapped properly, beef can be successfully frozen for up to 6 months.
Grecian Steaks
Cooks in 15 minutes
Ingredients
2(10-oz.) strip or rib-eye steaks, cut 1-inch thick
Olive oil
1 tablespoon basil
1tablespoon oregano
2teaspoons garlic salt
1 teaspoon lemon pepper
1/4 cup crumbled feta cheese with olives
Preparation
Brush steaks lightly on both sides with olive oil. Combine basil, oregano, garlic salt and lemon pepper; rub on both sides of steaks. Arrange steaks on metal tray. Cook for 15 to 17 minutes at U=10, L=10, M=0 or until desired doneness. Turn steaks with 5 minutes of cooking time remaining. Top each steak with 1 tablespoon feta cheese. Makes 4 servings.
Pork Tenderloin Dijon with Roasted Vegetables
Cooks in 29 minutes
Ingredients
1/3 cup dry sherry
1/4 cup honey-Dijon mustard
2 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon roasted garlic pepper
1 (1-lb.) pork tenderloin
4small red-skinned potatoes, cut into quarters
11/2 cups carrots, sliced 1/2-inch thick
Preparation
Combine sherry, mustard, oil, soy sauce and pepper; blend well. Reserve 1/4 cup marinade mixture. Pour remaining marinade into a zip-top plastic bag. Add tenderloin, turning to coat evenly. Seal bag and marinate tenderloin in refrigerator for 1 hour, turning occasionally.
Remove tenderloin from bag; brush off excess marinade. Place tenderloin in a 21/2-quart oval casserole. Combine potatoes, carrots and reserved 1/4 cup marinade; toss gently to coat evenly. Spoon vegetables around tenderloin. Cover.
Place dish on metal tray. Cook for 29 to 32 minutes at U=5, L=5, M=5 or until meat thermometer inserted in center registers 160°. Let stand 5 minutes before serving.
Makes 4 servings.
16 Meats
Apple-Stuffed
Pork Chops
Cooks in 20 minutes
Ingredients
1/2 cup apple jelly
2 tablespoons orange juice
3/4 cup herb-seasoned stuffing mix
1/3 cup finely chopped, unpeeled apple
1/4 cup finely chopped onion
2tablespoons raisins, coarsely chopped
1/4 cup orange juice
1 tablespoon butter, melted
1 tablespoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
4center-cut pork chops, cut 1-inch thick
Preparation
In small saucepan, combine jelly and 2 tablespoons orange juice. Cook over low heat until jelly is melted; stir until smooth. Set aside.
In mixing bowl, combine stuffing mix, apple, onion, raisins, 1/4 cup orange juice, butter, orange rind, salt and cinnamon; mix well. Cut a pocket in each pork chop. Spoon one fourth of mixture into each pork chop pocket. Secure opening with wooden picks, if necessary.
Place chops on metal tray. Cook for 20 to 22 minutes at U=6, L=6, M=4 or until done. Brush with jelly mixture during last 10 minutes of cooking time. Makes 4 servings.
Lemon Pork Chops
Cooks in 19 minutes
Ingredients
4center-cut pork chops, cut 3/4-inch thick
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1/2 cup chili sauce
1 tablespoon brown sugar
4 onion slices
4 lemon slices
Preparation
Sprinkle chops with salt, thyme and pepper. Arrange chops in a 2-quart oblong casserole. Combine chili sauce and brown sugar; pour over chops. Place onion and lemon slice on top of each chop. Place dish on metal tray. Cook for 19 to 21 minutes at U=7, L=7, M=3 or until tender.
Makes 4 servings.
When buying fresh citrus fruits, such as lemons, look for fruit with smooth skin that is free from blemishes. The juiciest fruit
is heavy for its size and will yield to slight pressure.
Meats 17
Ham loaf is a nice change of pace from that old standby, meatloaf. Team
this easy ham loaf with baked sweet potatoes,
buttered peas with sliced celery and apple-cranberry pie.
Maple-Glazed Ham Loaf
Cooks in 24 minutes
Ingredients
1 lb. ground cooked ham
1/2 lb. ground fresh pork
1/2 cup soft bread crumbs
1/2 cup water
1 egg
1/2 cup finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/3 cup maple syrup
Preparation
Combine ham, pork, crumbs, water, egg, onion, mustard and pepper; blend well. Form mixture into a loaf in a 7x11-inch baking dish. Place dish on metal tray. Cook for 24 to 26 minutes at U=4, L=4, M=6 or until done. Brush occasionally with maple syrup during the last 5 minutes of cooking time. Let stand 5 minutes. Makes 6 servings.
Sherried Peach
Pork Chops
Cooks in 15 minutes
Ingredients
1 (15-oz.) can peach halves
1/3 cup chutney, coarsely chopped
1/4 cup dry sherry
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon ginger
1/8 teaspoon ground red pepper
4 loin pork chops, cut 1-inch thick
Preparation
Drain peaches, reserving syrup; fill peach halves with chutney and set aside. Combine reserved syrup,
sherry, coriander, cumin, ginger and pepper; blend well. Place pork chops in zip-top plastic bag; pour peach mixture over chops. Seal bag and marinate in refrigerator for 1 hour, turning occasionally.
Remove chops from marinade; discard marinade. Place chops on metal tray. Cook for 15 to 17 minutes at U=6, L=6, M=4 or until done. Arrange filled peach halves around chops. Makes 4 servings.
18 Meats
Glazed Pork Roast with Pineapple Salsa
Cooks in 50 minutes
Ingredients
2cups finely chopped fresh pineapple
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped red onion
2tablespoons snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried red pepper
1(2- to 21/2-lb.) boneless pork loin roast
Preparation
Combine pineapple, red pepper, green pepper, onion, parsley, lemon juice and pepper. Cover and refrigerate.
Place roast on trivet in a 2-quart oblong casserole. Place dish on metal tray. Cook for 50 to 55 minutes at U=6, L=6, M=4 or until meat thermometer inserted in center registers 160°. Turn roast over after 25 minutes. Brush with Pineapple Glaze during last 5 minutes of cooking time. Remove from oven and let stand for 10 minutes. Serve with Pineapple Salsa. Makes 6 servings.
Pineapple Glaze
Combine 1/4 cup pineapple preserves, 1 teaspoon orange juice and 1/4 teaspoon ginger; blend well.
.
Fruited Pork
Tenderloin
Cooks in 24 minutes
Ingredients
1(1-lb.) pork tenderloin
1cup Madeira wine
2tablespoons butter, melted
1tablespoon molasses
1teaspoon thyme
1/4 teaspoon garlic powder
1/2 cup pitted prunes
1/2 cup dried apricots
Preparation
Place tenderloin in 11/2-quart oval casserole. In small bowl, combine wine, butter, molasses, thyme and garlic powder; pour over tenderloin. Cover and refrigerate for 6 to 8 hours or overnight. Place uncovered dish on metal tray. Cook for 24 to 26 minutes at U=6, L=6, M=4 or until meat thermometer inserted in center registers 160°. Turn meat over; add prunes and apricots after 10 minutes of cooking time. Make certain that fruit is submerged in liquid. Add additional wine, if necessary. Makes 4 servings.
Use an inverted ovenproof saucer or casserole lid for a trivet.
Meats 19
Lamb Chops with Cucumber-Dill Sauce
Cooks in 18 minutes
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup peeled, finely chopped cucumber
1tablespoon lemon juice
2teaspoons dill weed
1/2 teaspoon salt
5loin lamb chops, cut 13/4-inches thick
Preparation
In small bowl, combine mayonnaise, sour cream, cucumber, lemon juice, dill weed and salt; blend well and set aside.
Arrange lamb chops on metal tray. Cook at U=7, L=7, M=3 for 18 to 19 minutes or until desired doneness. Turn chops over with 5 minutes cooking time remaining. Serve with Cucumber-Dill Sauce.
Makes 4 to 5 servings.
Leg of Lamb
with Caper-Wine Sauce
Cooks in 43 minutes
Ingredients
1(21/2- to 3-lb.) boneless leg of lamb
1large clove garlic, thinly sliced Coarsely ground pepper to taste Caper-Wine Sauce
Preparation
Cut several slits on top and sides of roast; insert garlic slice into each slit. Sprinkle roast with pepper. Place roast on trivet in a 2-quart oblong casserole. Place dish on metal tray. Cook for 43 to 45 minutes at U=7, L=7, M=3 or until meat thermometer inserted in center registers 160°. Turn
meat over after 20 minutes of cooking time. Let stand 10 minutes. Serve with Caper-Wine Sauce.
Makes 4 to 6 servings.
Caper-Wine Sauce
In a 2-cup measuring cup, place 2 tablespoons flour, 1/2 teaspoon garlic salt, 1/2 teaspoon coriander and 1/4 teaspoon white pepper. Gradually add 1/2 cup chicken broth, 1/2 cup half-&-half and 2 tablespoons dry vermouth; stir until smooth. Place dish on glass tray. Microwave at high (10) for 2 to 3 minutes or until thickened and bubbly, stirring twice. Stir in 2 tablespoons drained capers.
20 Meats
Savory Meatloaf
Cooks in 25 minutes
Ingredients
1pound lean ground beef
1/2 pound ground pork
2eggs
1(2-oz.) jar sliced pimiento, drained
1/2 cup rolled oats
1/2 cup finely chopped onion
1/2 cup shredded carrot 1/4 cup chili sauce
2teaspoons Worcestershire sauce
1teaspoon chopped garlic (about 2 cloves)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
1/4 teaspoon allspice
1/4 teaspoon pepper
Preparation
In a large bowl, combine beef, pork, eggs, pimiento, oats, onion, carrot, chili sauce, Worcestershire sauce, chopped garlic, salt, thyme, fennel seeds, allspice and pepper; blend well. Form mixture into a loaf in a 2-quart oblong baking dish. Place dish on metal tray. Cook for 25 to 30 minutes at U=4, L=4, M=6. Let stand 5 minutes before cutting.
Makes 6 servings.
Steak au Poivre
Cooks in 16 minutes
Ingredients
1/4 cup brandy
2 tablespoons butter, melted
4beef tenderloin filets, cut 1-inch thick
2tablespoons crushed mixed peppercorns* Salt to taste
Preparation
Combine brandy and butter; blend well. Place filets in a shallow dish; pour brandy mixture over filets. Marinate in refrigerator for 30 minutes, turning filets over and brushing with marinade after 15 minutes.
Remove filets from marinade. Press peppercorns into both sides with heel of hand; season with salt to taste. Arrange filets on metal grill tray. Cook for 16 to 18 minutes at U=10, L=10, M=0 or until desired doneness. Turn filets over after 5 minutes of cooking time. Makes 4 servings.
*The amount of crushed peppercorns can be varied to suit individual taste.
Meats 21
To squeeze excess moisture from thawed spinach, place the spinach
on a dinner plate and put a second plate on top of it. Squeeze the plates together over the sink until the spinach is nearly dry.
22 Meats
Peach-Glazed
Ham Slice
Cooks in 14 minutes
Ingredients
1(83/4-oz.) can sliced peaches, drained
2tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon allspice
1 teaspoon grated lemon rind
1fully cooked center ham slice, cut 1-inch thick
Preparation
In blender container, combine peach slices, honey, lemon juice and allspice. Cover and blend until smooth; stir in lemon rind.
Place ham slice on metal tray. Cook for 14 to 16 minutes at U=8, L=8, M=2 or until thoroughly heated. Brush occasionally with glaze after 5 minutes of cooking time. Heat
remaining glaze and spoon over ham before serving. Makes 4 to 6 servings.
Beef and Spinach
Pinwheels
Cooks in 16 minutes
Ingredients
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1/3 cup finely chopped carrot
1 tablespoon olive oil
1(10-oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon white pepper
1 (1- to 11/2-lb.) beef flank steak
Preparation
Sauté mushrooms, onion and carrot in hot oil until tender. Add spinach, salt, curry powder and pepper; combine thoroughly and set aside.
Make shallow cuts diagonally across steak in a diamond pattern at
1-inch intervals. Repeat on second side. Pound steak into a 12x8-inch rectangle with a meat mallet. Spread spinach mixture over steak to within 1/2 inch
of edges. Starting at short end, roll up steak jellyroll-style; secure with wooden picks at 1-inch intervals. Cut between picks into eight 1-inch slices. Place slices, cut side down, on metal tray. Cook for 16 to 18 minutes at U=8, L=8, M=2 or until desired doneness.
Serve with Creamy Mustard Sauce. Makes 4 servings.
Creamy Mustard Sauce
In a small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1/2 teaspoon lemon juice; blend thoroughly.
Meatloaf
Cooks in 28 minutes
Ingredients
1 egg, beaten
11/2 cups soft bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
11/2 lbs. lean ground beef
Preparation
In a bowl, combine egg, bread crumbs, milk, onion, green pepper, salt, basil, oregano and pepper. Add ground beef; mix well. Form mixture into a loaf in a 2-quart oblong baking dish. Place dish on
metal tray. Cook for 28 to 30 minutes at U=4, L=4, M=6 or until done. Let stand 10 minutes. Makes 6 servings.
Italian Pot Roast
Cooks in 42 minutes
Ingredients
1(21/2- to 3-lb.) boneless chuck roast
1 cup zesty Italian salad dressing
1 teaspoon pepper
1/4 teaspoon garlic powder Water
1/2 (16-oz.) pkg. frozen sliced carrots, thawed
1/2 lb. sliced fresh mushrooms
Preparation
Pierce roast on both sides with a fork. Place in zip-top plastic bag. Combine salad dressing, pepper and garlic powder; pour over roast in bag. Seal bag and refrigerate for 6 to 8 hours or overnight, turning occasionally.
Drain meat, reserving 1/3 cup marinade; add enough water to reserved marinade to make 1 cup. Place meat and marinade mixture in 4-quart oval casserole; cover. Place dish on metal tray. Cook for 42 to 45 minutes at U=7, L=7, M=3 or until tender. Turn roast over and add vegetables after 35 minutes of cooking time. Makes 6 servings.
Meats 23
A melon baller is a useful tool for scooping the white pithy membrane and
seeds from inside the peppers.
24 Meats
Stuffed Peppers
Cooks in 21 minutes
Ingredients
4medium-size green, red or yellow peppers
1(103/4-oz.) can cream of tomato soup
1/4 cup water
1/2 teaspoon basil
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2/3 cup cooked rice
1/2 cup chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese
Preparation
Cut open top of peppers; remove seeds and membrane. Set peppers aside. Combine soup, water and basil; blend well and set aside. Cook beef, onion, celery and garlic until meat is browned; drain. Combine meat mixture, rice, salsa, salt and pepper. Fill peppers evenly with meat mixture. Place peppers in
an 8x8-inch baking dish. Place dish on metal tray. Cook for 21 to 23 minutes at U=4, L=4, M=6 or until done, pouring soup mixture over peppers during last 5 minutes of cooking time. Sprinkle with
cheese before serving. Makes 4 servings.
Swiss Steak
Cooks in 45 minutes
Ingredients
111/2-lb. tenderized boneless round steak
1/2 small onion, thinly sliced
1cup coarsely chopped green pepper
1(141/2-oz.) can whole tomatoes, chopped and undrained
1 (8-oz.) can tomato sauce
1 (13/4-oz.) pkg. dry onion soup mix 1 tablespoon parsley flakes
1 teaspoon basil
Preparation
Cut steak into serving-size portions and place in a 4-quart oval casserole. Spread onion slices and green pepper over steak. Combine tomatoes, tomato sauce, onion soup mix, parsley flakes and basil; pour over steak and vegetables. Cover. Place dish on metal tray. Cook for 45 minutes at U=8, L=8, M=2 or until tender. Let stand, covered, for
5 minutes. Makes 4 to 6 servings.
POULTRY
Moroccan Chicken |
26 |
Citrus Chicken |
26 |
Taco Chicken Platter |
27 |
Chicken and Dressing |
27 |
Chicken and Peppers |
|
in White Wine Sauce |
28 |
Goat-Cheese-Stuffed |
|
Chicken Breast |
28 |
Chicken Normandy |
29 |
Spicy Orange Chicken |
29 |
Chicken With |
|
Hot Cheese Sauce |
30 |
Chicken a la Roma |
30 |
Chicken Cacciatore |
31 |
Sweet and Tangy Chicken |
31 |
Oriental Chicken Rosé |
32 |
Chicken Parmesan |
32 |
Chicken Thighs with |
|
Mushroom-Tarragon Sauce |
33 |
Mexican Turkey Loaf |
33 |
Turkey Squares |
|
with Cranberry Sauce |
34 |
Moroccan Chicken – |
POULTRY |
25 |
recipe page 26 |
|
|
Turmeric lends unique color and flavor to this dish. Turmeric is the root of a tropical plant related to ginger. It has a slightly bitter flavor and bright orange-yellow color. East Indian cooking frequently features turmeric and it is the ingredient that gives American-style yellow mustard its intense yellow color.
Moroccan Chicken
Cooks in 28 minutes
Ingredients
2 to 21/2 lbs. chicken pieces
11/2 cups carrots, sliced 1/2-inch thick
1cup chopped onion 3/4 cup chicken broth
1tablespoon lemon juice
2teaspoons grated lemon rind
1teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cinnamon
Cooked rice
Preparation
In 21/2-quart oval casserole, place chicken pieces; add carrots and onion. Combine broth, lemon juice, lemon rind, paprika, ginger, turmeric, salt and cinnamon; pour over chicken. Cover. Place dish on metal tray. Cook for
28 to 32 minutes at U=1, L=1, M=9 or until done. Turn chicken over and stir carrots after 12 minutes of cooking time. Serve over rice.
Makes 4 servings.
Citrus Chicken
Cooks in 18 minutes
Ingredients
1/3 cup orange juice
1/3 cup lemon juice
1/3 cup lime juice
1tablespoon grated orange zest
1clove garlic, minced
1teaspoon sugar
Dash hot pepper sauce
2tablespoons vegetable oil
6(6-oz.) skinless, boneless chicken breasts
Preparation
In small saucepan, combine orange juice, lemon juice, lime juice, orange zest, garlic, sugar and hot pepper sauce. Cook over medium heat until sugar is dissolved. Remove from heat and whisk in oil; cool.
Place chicken in shallow dish; prick in several places with a fork. Pour marinade over chicken; cover and refrigerate for 2 hours, turning occasionally. Remove chicken from marinade; discard marinade. Place
chicken on metal tray. Cook for 18 to 20 minutes at U=7, L=7, M=3 or until done. Makes 6 servings.
26 Poultry
Taco Chicken Platter 
Cooks in 16 minutes
Ingredients
1medium tomato, seeded and chopped (about 1 cup)
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1(21/4-oz.) can sliced ripe olives, drained
2tablespoons snipped fresh cilantro
1/8 teaspoon ground red pepper
1 cup crushed tortilla chips
1 (11/4-oz.) pkg. taco seasoning mix 1/4 teaspoon garlic powder
6(5-oz.) skinless, boneless chicken breasts
Water
Sour cream (optional)
Shredded Cheddar cheese (optional)
Preparation
In a small bowl, combine tomato, green pepper, onion, olives, cilantro and pepper; blend well and set aside.
In a shallow dish, combine crushed tortilla chips, taco seasoning and garlic powder. Dip chicken in water, then coat both sides with chip mixture. Arrange chicken on metal tray. Cook for 16 to 18 minutes at U=7, L=7, M=3 or until done. To serve, top chicken with tomato mixture; garnish with sour cream and cheese, if desired. Makes 6 servings.
Chicken and Dressing
Cooks in 25 minutes
Ingredients
1(8-oz.) pkg. herb-seasoned stuffing mix
1/2 cup chopped celery
1/2 cup chopped onion
1 (2-oz.) jar sliced pimiento, drained
11/2 cups chicken broth
1 egg, slightly beaten
1/2 teaspoon sage
4 to 6 small chicken thighs (about 11/2 lbs.)
3tablespoons butter, melted Salt and pepper
Paprika
Preparation
Combine stuffing mix, celery, onion, pimiento, broth, egg and sage; blend well. Spoon mixture into lightly greased 21/2-quart oval baking dish. Arrange chicken thighs over stuffing mixture. Brush chicken with butter; sprinkle with salt, pepper and paprika. Cover. Place dish on metal tray. Cook for 25 to 27 minutes at U=3, L=3, M=7 or until chicken is done.
Makes 4 to 6 servings.
Salsas are a great way to add
maximum flavor to your food without adding unwanted fat and calories. When possible, use a blender or food processor to make chopping the salsa ingredients faster and easier.
Poultry 27
This festive recipe is equally delicious when a 3-oz. package of cream
cheese is substituted for goat cheese.
If desired, serve the individual slices as appetizers. Just secure the slices with a cocktail pick and arrange on a serving platter.
28 Poultry
Chicken and Peppers
in White Wine Sauce
Cooks in 28 minutes
Ingredients
4(6-oz.) skinless, boneless chicken breasts, cut into 1-inch cubes
6 slices bacon, diced
1 cup coarsely chopped onion
2/3 cup coarsely chopped green pepper
2/3 cup coarsely chopped sweet red pepper
1(21/4-oz.) can sliced ripe olives, drained
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup dry white wine
Preparation
In 21/2-quart oval casserole, combine chicken and bacon. Place dish on metal tray. Cook for 16 to 18 minutes at U=6, L=6, M=4 stirring occasionally; drain. Add onion, green pepper, red pepper, olives, sage, salt, thyme, and pepper. Pour wine over chicken and vegetables; cover. Place dish on metal tray. Continue cooking for 12 to 14 minutes, stirring occasionally until done. Makes 4 servings.
Goat-Cheese-Stuffed
Chicken Breast
Cooks in 20 minutes
Ingredients
1(31/2-oz.) pkg. goat cheese, softened slightly
1/2 cup finely chopped ready-to-use sun-dried tomatoes
2tablespoons snipped fresh parsley
1/2 teaspoon basil
1/2 teaspoon roasted garlic pepper
4(5-oz.) skinless, boneless chicken breasts
Salt
4large fresh spinach leaves Olive oil
Paprika
Preparation
Combine cheese, tomatoes, parsley, basil and pepper; blend well and set aside. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness with flat side of meat mallet or rolling pin. Sprinkle chicken with salt; place a spinach leaf and 2 tablespoons cheese mixture in center of each chicken breast.
Roll up, jellyroll-style, starting at short end; secure with wooden picks. Place rolls, seam side down, in a 2-quart oblong baking dish. Brush lightly with olive oil; sprinkle with paprika. Place dish on metal tray. Cook for 20 to
22 minutes at U=8, L=8, M=2 or until done. Let stand 10 minutes. Cut into 1/2-inch-thick slices to serve.
Makes 4 servings.
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