GE Advantium 120 Cookbook

Moroccan Chicken –
recipe page 26

Advantium® 120 above-the-cooktop oven

cookbook

Advantium

®

120 above-the-cooktop oven cookbook

© Copyright General Electric Co. 2009

All Rights Reserved

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

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.

®

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 –
recipe on page 44

INTRODUCTION 1

2 INTRODUCTION

in t r O d U c t i O n

®

The new Advantium
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.

120 oven uses breakthrough Speedcook technology to cook food

Us i n g t h e
A

d v A n t i U m

The Advantium 120 oven comes with a
turntable and two types of removable trays,
each designed for a specific type of cooking.

®

120 Ov e n

Metal Tray

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.

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.

Glass Tray

The glass tray should be used when cooking
with microwaves only. Place the cooking
utensil on the glass tray.

INTRODUCTION 3

sp e e d c O O k te c h n i q U e s

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.

cO O k i n g ti p s

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.

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.

4 INTRODUCTION

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.

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.

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 –
recipe page 6

APPETIZERS 5

6 APPETIZERS

Cr a b -sw i s s Cr O s t i n i

Cooks in 10 minutes

Ingredients

1 (6-oz.) can crabmeat, drained

and flaked

1

1

/4 cups shredded Swiss cheese

1

/2 cup mayonnaise

2 tablespoons thinly sliced

green onion

1 teaspoon lemon juice

1

/4 teaspoon curry powder

1 French 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.

Me d i t e r r a n e a n dip

w i t h Fe t a a n d Ol i v e s

Cooks in 10 minutes

Ingredients

1 (16-oz.) can garbanzo beans,

rinsed and drained

1

/2 (8-oz.) pkg. cream cheese,

softened
2 oz. crumbled feta cheese
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon dill weed

1

/2 teaspoon lemon pepper

1

/4 teaspoon salt

3 tablespoons sliced ripe olives
2 tablespoons 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.

APPETIZERS 7

ta s t y Ch i C k e n bit es

w i t h ta r r a g O n -

M

u s t a r d sa u C e

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

2 lbs. skinless, boneless

chicken breasts, cut into

1

1

/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.

ar t i C h O k e sp r e a d

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.

Tarragon-Mustard Sauce

In 2-cup glass measuring cup,
combine 1 cup sour cream,
Dijon mustard,

1

/2 teaspoon sugar and

1

/2 teaspoon tarragon,

hot pepper sauce. Place cup on glass
tray. Microwave at medium high (7)
for 1 minute.

1

/4 cup

1

/4 teaspoon

8 APPETIZERS

sp i n a C h -st u FF e d
M

u s h r O O M s

Cooks in 13 minutes

Ingredients

1

/2 (12-oz.) pkg. frozen spinach

soufflé, thawed

1

/3 cup dry bread crumbs

3 slices bacon, cooked crisp and

crumbled

2 teaspoons grated Parmesan

cheese

1

/4 teaspoon garlic pepper

20 fresh 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.

ti n y Ch i C k e n tu r n O v e r s

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
1 tablespoon finely chopped sweet

red pepper
2 tablespoons 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
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.

1

/16-inch thickness. Cut into

APPETIZERS 9

pa r t y Qu i C h e sQ u a r e s

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
2 cups shredded sharp

Cheddar cheese

1

/4 cup dry bread crumbs

2 tablespoons 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.

ba r b e Q u e d CO C k t a i l
M

e at b a l l s

Cooks in 15 minutes

Ingredients

1 pound lean ground beef

1

/2 cup finely chopped onion

1

/4 cup dry bread crumbs

1 egg, beaten
2 tablespoons 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

To make meatballs
of uniform size,
scoop the meat
mixture with a melon
baller or small ice
cream scoop.

In a 2-cup measuring cup, combine 1
cup chili sauce,
raspberry jam,

1

and

/4 teaspoon hot pepper sauce.

1

/4 cup seedless

1

/4 teaspoon allspice

Place cup on glass tray. Microwave at
high (10) for 45 seconds to 1 minute or
until hot.

10 APPETIZERS

CO C k t a i l re u b e n s

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

1

1

/2 cups shredded Swiss cheese

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.

ga r l i C sh r i M p

Cooks in 8 minutes

Ingredients

1 lb. large shrimp, peeled and

deveined
3 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon 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.

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.

APPETIZERS 11

Ch e d d a r ap p e t i z e r
s

Q u a r e s

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

ba r b e C u e d ri b l e t s

Cooks in 30 minutes

Ingredients

2 lbs. baby back ribs, cut in

serving-size pieces

Salt and pepper

1

/2 cup bottled barbecue sauce

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.

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.

12 APPETIZERS

sa u s a g e pi nw h e e l s

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.

APPETIZERS 13

gr e e n On i O n an d
C

h e d d a r Ch e e s e ba l l

Cooks in 30 seconds

Ingredients

1 (3-oz.) pkg. cream cheese
2 tablespoons butter
3 cups shredded sharp

Cheddar cheese

1

/4 cup finely chopped dried beef

3 tablespoons 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.

Me x i C a n Ch e e s e dip

Cooks in 5 minutes

Ingredients

1

/2 cup finely chopped onion

1 tablespoon butter
1 teaspoon cornstarch

1

/2 cup milk

2 cups shredded Monterey Jack-

Colby 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

1

In 1

/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.

sp i C y Ca r i b b e a n pe C a n s

tO a s t e d bu t t e r pe C a n s

Cooks in 6 minutes

Ingredients

4 tablespoons butter, melted

1

3

/2 teaspoons seasoned salt

4 cups pecan halves

These spicy nuts
make a welcome
hostess gift, or add
them to a salad
for extra crunch.
Their intense flavor
complements crisp
greens perfectly.

Cooks in 6 minutes

Ingredients

6 tablespoons butter, melted
4 teaspoons 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 4
Spread on wax paper to cool slightly.
Makes 4 cups.

1

/2 minutes.

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.

su g a r a n d sp i C e
w

a l n u t s

Cooks in 6 minutes

Ingredients

1

/2 cup sugar

2 teaspoons cinnamon
6 tablespoons butter, melted
4 cups walnut halves

14 APPETIZERS

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.

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 –
recipe page 16

MEATS 15

16 ME ATS

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.

Gr e c i a n St e a k S

Cooks in 15 minutes

Ingredients

2 (10-oz.) strip or rib-eye steaks,

cut 1-inch thick
Olive oil
1 tablespoon basil
1 tablespoon oregano
2 teaspoons 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.

Po r k te n d e r l o i n
d

i j o n w i t h ro a S t e d

V

e G e t a b l e S

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
4 small 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.

MEATS 17

aP P l e -St uf f ed
P

o r k ch o P S

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

2 tablespoons 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
4 center-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.

le m o n Po r k ch o P S

Cooks in 19 minutes

Ingredients

4 center-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.

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.

18 ME ATS

Sh e r r i e d Pe a c h
Po r k ch o P S

Cooks in 15 minutes

Ingredients

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.

ma P l e -Gl a z e d ha m lo a f

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.

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.

MEATS 19

Gl a z e d Po r k ro a S t

w i t h

Cooks in 50 minutes

Pi n e a P P l e Sa l S a

Ingredients

2 cups 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

2 tablespoons 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.

.

fr u i t e d Po r k
t

e n d e r l o i n

Cooks in 24 minutes

Ingredients

1 (1-lb.) pork tenderloin
1 cup Madeira wine
2 tablespoons butter, melted
1 tablespoon molasses
1 teaspoon 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.

20 M EATS

la m b ch o P S w i t h
c

u c u m b e r -dil l Sa u c e

Cooks in 18 minutes

Ingredients

1

/2 cup mayonnaise

1

/2 cup sour cream

1

/2 cup peeled, finely

chopped cucumber
1 tablespoon lemon juice
2 teaspoons dill weed

1

/2 teaspoon salt

5 loin 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.

le G o f la m b

w i t h ca P e r -wi n e Sa u c e

Cooks in 43 minutes

Ingredients

1 (21/2- to 3-lb.) boneless leg
of lamb

1 large 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.

MEATS 21

Sa V o r y me a t l o a f

Cooks in 25 minutes

Ingredients

1 pound lean ground beef

1

/2 pound ground pork

2 eggs
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

2 teaspoons Worcestershire sauce
1 teaspoon 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.

St e a k a u Po i V r e

Cooks in 16 minutes

Ingredients

1

/4 cup brandy

2 tablespoons butter, melted
4 beef tenderloin filets,

cut 1-inch thick

2 tablespoons 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.

22 ME ATS

Pe a c h -Gl a z e d
h

a m Sl i c e

Cooks in 14 minutes

be e f a n d SP i n a c h
P

i n w he e l S

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 1

1

/2-lb.) beef flank steak

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.

Ingredients

1 ( 83/4-oz.) can sliced peaches,

drained
2 tablespoons honey
2 tablespoons lemon juice

1

/4 teaspoon allspice

1 teaspoon grated lemon rind
1 fully 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.

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.

MEATS 23

me a t l o a f

Cooks in 28 minutes

Ingredients

1 egg, beaten

1

1

/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

1

1

/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.

it a l i a n Po t ro a S t

Cooks in 42 minutes

Ingredients

1

1 ( 2

1 cup zesty Italian salad dressing
1 teaspoon pepper

1

Water

1

1

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.

/2- to 3-lb.) boneless

chuck roast

/4 teaspoon garlic powder

/2 (16-oz.) pkg. frozen sliced carrots,

thawed

/2 lb. sliced fresh mushrooms

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.

A melon baller
is a useful tool
for scooping
the white pithy
membrane and
seeds from inside
the peppers.

St uf f ed Pe P P e r S

Cooks in 21 minutes

Ingredients

4 medium-size green, red or

yellow peppers
1 ( 1 03/4-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

Sw i S S St e a k

Cooks in 45 minutes

Ingredients

1

1 1

/2-lb. tenderized boneless

round steak

1

/2 small onion, thinly sliced

1 cup coarsely chopped

green pepper

1 ( 1 41/2-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.

24 MEATS

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.

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

OrientalChicken Rosé 32

Chicken Parmesan 32

Chicken Thighs with
Mushroom-Tarragon Sauce 33

Mexican Turkey Loaf 33

Turkey Squares
with Cranberry Sauce 34

Moroccan Chicken –
recipe page 26

POULTRY 25

26 POULTRY

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.

Mo r o C C a n Ch i C k e n

Cooks in 28 minutes

Ingredients

2 to 21/2 lbs. chicken pieces

1

1

/2 cups carrots, sliced

1 cup chopped onion

3

/4 cup chicken broth
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon 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.

1

/2-inch thick

Ci t r u s Ch i C k e n

Cooks in 18 minutes

Ingredients

1

/3 cup orange juice

1

/3 cup lemon juice

1

/3 cup lime juice
1 tablespoon grated orange zest
1 clove garlic, minced
1 teaspoon sugar
Dash hot pepper sauce
2 tablespoons 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.

POULTRY 27

ta C o Ch i C k e n Pl at t e r

Cooks in 16 minutes

Ingredients

1 medium 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

2 tablespoons 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.

Ch i C k e n a n d dr e s s i n g

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

1

1

/2 cups chicken broth

1 egg, slightly beaten

1

/2 teaspoon sage

4 to 6 small chicken thighs

(about 11/2 lbs.)
3 tablespoons 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.

28 POULTRY

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.

Ch i C k e n a n d Pe P P e r s

Wh i t e Wi n e sa u C e

in

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

go a t -Ch e e s e -st u ff e d
C

h i C k e n Bre ast

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
2 tablespoons snipped

fresh parsley

1

/2 teaspoon basil

1

/2 teaspoon roasted garlic pepper
4 (5-oz.) skinless, boneless

chicken breasts
Salt
4 large 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.

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.

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.