GE Advantium 240 Cookbook

A D V A N T I U M ™ 2 4 0 C o o k b o o k

Cookbook

Cooking at the speed of life

™

Moroccan Chicken –
recipe page 26

p R e c a U t i O n S t O a V O i D

S p e c i a l t h a n k S
p O S S i B l e e X p O S U R e
t O ‑ e X c e S S i V e M i c R O W a V e
e n e R G Y

(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.

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

Naiser Design Production and Design

Ott Communications, Inc. Recipe development and additional

food photography

©

Copyright General Electric Co. 2007
All Rights Reserved

™

Cooking at the speed of life

Introductio n 2
Using the

Advantiu m™ 240 Oven 2
Speedcoo k Techniques 3
Cooking Tips 4
Appetize rs 5
Meats 15
Poultry 25
Fish and S eafood 35
Chef Martin Yan’s

Asian Favorites 43
Casseroles 49
Stews 59
Brun ch 65
Vegeta bles 73

™

Quick Breads 85
Desserts 95
Index 109

Sesame Fish Sandwich –
recipe on page 44

I N T R O D U C T I O N 1

i n t r O d U c t i O n

The new Advantium™ 240 oven uses breakthrough Speedcook technology to cook food with

light, microwave and convection. Foods cook in a fraction of the time needed in conventional

ovens with delicious results. Halogen lamps, a ceramic heater, and a convection system work

with microwave energy to cook the surface and interior simultaneously to seal in moisture and

flavor. For added versatility, the Advantium™ 240 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.

U s i n g t h e
A dv A n t i U m™ 24 0 O v e n

The Advantium™ 240 oven comes with

a turntable and three 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.

2 I N T R O D U C T I O N

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.

Metal Grill Tray

The metal grill tray is used in speed cook

when a grilled appearance is desired on

steaks.

Glass Tray

The glass tray should be used when cooking

with microwaves only. Place the cooking

utensil on the glass tray.

s p e e d c O O k t e c h n i q U e s

Your favorite recipes cook with exceptional

quality and speed in the Advantium™ 240

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 red

in the preparation instructions, (example:

U=8, L=7, M=2, C=10).

Using this setting for upper lamps (U), lower

heater (L), microwave (M), and convection

system (C) will ensure the best cooking

results for each dish.

No metal utensils should be used with the

speedcook feature except for the 6-cup or

12-cup muffin pans recommended in muffin

recipes on pages 87 through 89. (Follow

recipe directions exactly).

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.

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.

Paper products and wraps should not

be used in the Advantium™ 240 oven

when cooking with the speedcook or oven

features.

I N T R O D U C T I O N 3

c O O k i n g t i p s

Cooking in the Advantium™ 240 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 build-up 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 I N T R O D U C T I O N

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.

When basting meats or chicken with sauce

or adding toppings, such as crumbs or

cheese to a casserole, add them during

the last 2 to 3 minutes of cooking time to

prevent overbrowning.

Appeti zer s

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

Crab-Swiss Crostini –
recipe page 6

Mexican Cheese Dip 13
Spicy Caribbean Pecans 14
Toasted Butter Pecans 14
Sugar and Spice Walnuts 14

A P P E T I Z E R S 5

C r a b -s w i s s Cr O s t i n i

Cooks in 5 minutes

Ingredients

1 (6-oz.) can crabmeat, drained and flaked

11/4 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 18 slices on

metal tray. Cook for 5 to 6 minutes at

U=10, L=10, M=1, C=10 or until lightly

browned. Repeat with remaining filling

and bread. Makes 36 crostini.

M e d i t e r r a n e a n di p w i t h
F e ta a n d O l i v e s

Cooks in 8 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 8 to 10 minutes at U=4, L=10,

M=3, C=10 or until hot. Sprinkle olives and

parsley over dip before serving. Serve with

assorted crackers or bagel chips. Makes

about 2 cups.

6 A P P E T I Z E R S

t a s t y C h i C k e n bi t e s

w i t h t a r r a g O n - Mu s t a r d

s au C e

Cooks in 6 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

⁄2 cup butter, melted

2 lbs. 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 coated chicken pieces on

metal tray. Cook for 6 to 7 minutes at

U=10, L=10, M=5, C=10 or until done. 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.

a r t i C h O k e s p r e a d

Cooks in 7 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 7 to 10 minutes at U=4,

L=10, M=4, C=6 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.

A P P E T I Z E R S 7

s p i n a C h -s t u F F e d
M u s h r O O M s

Cooks in 3 minutes

t i n y C h i C k e n t u r n O v e r s

Cooks in 71/2 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

Ingredients

1

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

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 souffle, bread crumbs, bacon,

Parmesan cheese and pepper; blend well.

Divide mixture evenly among mushrooms.

Place mushrooms on metal tray. Cook for

3 to 4 minutes at U=8, L=10, M=6, C=10

or until lightly browned. Makes 20 stuffed

mushrooms.

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 71/2 to 81/2 minutes at

U=5, L=5, M=2, C=10 or until golden brown.

Makes 20 appetizers.

8 A P P E T I Z E R S

p a r t y Q u i C h e sQ u a r e s

Cooks in 13 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 13 to

15 minutes at U=1, L=10, M=3, C=7 or until

set. Let stand 10 minutes. Cut into squares.

Makes 16 squares.

b a r b e Q u e d C O C k t a i l
M e at b a l l s

Cooks in 6 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 on metal tray.

Cook for 6 to 7 minutes at U=10, L=7, M=4,

C=10 or until done. Drain on paper towels.

Serve with Barbecue Sauce. Makes 50

meatballs.

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

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.

A P P E T I Z E R S 9

Serve Garlic Shrimp as a main dish
by tossing the shrimp and sauce
with hot cooked pasta.
A green salad and crusty bread

g a r l i C s h r i M p

Cooks in 5 minutes

Ingredients

1 lb. large shrimp, peeled and deveined

3 tablespoons butter, melted

4 cloves garlic, minced

1 tablespoon snipped fresh parsley

Shredded fresh spinach

Grated Parmesan cheese

C O C k ta i l r e u b e n s

Cooks in 4 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 4 to

5 minutes at U=10, L=10, M=1, C=10 or

until cheese is melted slightly. Repeat with

remaining Reubens. Makes 24 appetizers.

complete this simple but delicious
meal for four.

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 5 to 6 minutes at U=10,

L=10, M=2, C=10 or until done. Arrange on

shredded spinach; sprinkle with cheese.

Makes 6 appetizer servings.

1 0 A P P E T I Z E R S

C h e d d a r ap p e t i z e r
s Q u a r e s

Cooks in 14 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 14 to 15 minutes at U=1, L=10, M=5,

C=7 or until set. Cool and cut into squares.

Makes 16 squares.

b a r b e C u e d r i b l e t s

Cooks in 13 minutes

Ingredients

2 lbs. 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

13 minutes at U=10, L=10, M=2, C=10 or

until done. Turn ribs over after 8 minutes

of cooking time. Brush occasionally with

barbecue sauce during last 3 minutes.

Makes 6 appetizer servings.

A P P E T I Z E R S 1 1

s au s a g e pi n w h e e l s

Cooks in 5 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 sausage mixture down center of each

rectangle. Brush long edges of dough with

beaten egg. Starting at long side, roll up

jellyroll-style, 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 5 to

6 minutes at U=7, L=5, M=2, C=7 or until

golden brown. Cool slightly on wire rack.

Repeat with remaining pinwheels. Makes

24 appetizers.

1 2 A P P E T I Z E R S

g r e e n O n i O n a n d Ch e d d a r
C h e e s e b a 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.

M e x i C a n C h e e s e di p

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

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 to

3 minutes or until thickened, stirring once.

Add shredded cheese, cream cheese, salsa,

chilies and hot pepper sauce. Microwave

at high (10) for 2 to 4 minutes or until

cheeses are melted, stirring once to blend

thoroughly. Serve with taco chips. Makes

about 2 cups.

A P P E T I Z E R S 1 3

s p i C y C a r i b b e a n pe C a n s

t O a s t e d b u t t e r pe C a n s

Cooks in 6 minutes

Ingredients

4 tablespoons butter, melted

31/2 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, C=0 or until toasted, stirring after

41/2 minutes. Spread on wax paper to cool

slightly. Makes 4 cups.

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, C=0 or until

toasted, stirring after 41/2 minutes. Spread

on wax paper to cool slightly. Makes 4 cups.

s u g a r a n d s p 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

Preparation

1 4 A P P E T I Z E R S

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, C=0 or until

toasted, stirring after 5 minutes. Spread on

wax paper to cool slightly. Makes 4 cups.

M e a t s

Grec ian Steaks 16
Pork Tenderloin Dijon

with Roasted Vegetables 16
Apple-St uffed

Pork Chops 17
Lemon Pork Chops 17
Maple-Gl azed

Ham L oaf 18
Sherrie d Pea ch

Pork Chops 18
Glazed Pork Roast

with Pineapple Salsa 19
Fruited Pork

Tenderloin 19
Lamb Chops with

Cucumber-Dill Sauce 20
Leg o f Lam b wit h

Caper-Wine Sauce 20
Savory Meatloaf 21
Steak au Poivre 21

Grecian Steaks –
recipe page 16

Peach- Glazed Ham Slice 22
Beef and S pinach

Pinwheel s 22
Meatloaf 23
Italian Pot Roast 23
Stuffed Peppers 24
Swiss Steak 24

M E A T S 1 5

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.

G r e c i a n S t e a k S

Cooks in 9 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 9

to 11 minutes at U=10, L=10, M=2, C=10

or until desired doneness. Turn steaks with

2 minutes of cooking time remaining. Top

each steak with 1 tablespoon feta cheese.

Makes 4 servings.

P o r k t e n d e r l o i n di j o n

w i t h ro a S t e d Ve G e t a b l e S

Cooks in 23 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

23 to 24 minutes at U=8, L=10, M=5, C=10

or until meat thermometer inserted in center

registers 160°. Turn tenderloin over and

stir vegetables after 12 minutes of cooking

time. Let stand 5 minutes before serving.

Makes 4 servings.

1 6 M E AT S

a P P l e -S t u f f e d
P o r k c h 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.

l e m o n P o r k ch o P S

Cooks in 15 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

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.

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

21 minutes at U=10, L=10, M=3, C=10 or

until done. Turn chops over after 12 minutes

of cooking time. Brush with jelly mixture

during last 10 minutes of cooking time.

Makes 4 servings.

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 15 to 16 minutes

at U=10, L=10, M=3, C=10 or until tender.

Makes 4 servings.

M E A T S 1 7

S h e r r i e d P e a c h
P o r k c h o P S

Cooks in 11 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.

m a P l e -G l a z e d ha m l o a f

Cooks in 32 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 baking

dish. Place dish on metal tray. Cook for 32

to 34 minutes at U=0, L=6, M=5, C=6 or until

done. Brush occasionally with maple syrup

during the last 2 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 11 to 12 minutes at U=10, L=10, M=3,

C=10 or until done. Turn chops over after 9

minutes of cooking time and arrange filled

peach halves around chops. Makes

4 servings.

1 8 M E AT S

G l a z e d P o r k ro a S t

w i t h Pi n e a P P l e S a l S a

Cooks in 43 minutes

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 43 to 45 minutes at U=4, L=10, M=3,

C=10 or until meat thermometer inserted

in center registers 160°. Turn roast over

after 27 minutes. Brush with Pineapple

Glaze during last 2 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.

.

f r u i t e d P o r k t e n d e r l o i n

Cooks in 18 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 dish

on metal tray. Cook for 18 to 19 minutes

at U=8, L=10, M=3, C=10 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 oven-proof saucer
or casserole lid for
a trivet.

M E A T S 1 9

l a m b c h o P S w i t h
c u c u m b e r -d i l l Sa u c e

Cooks in 11 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

6 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=10, L=10, M=2, C=10 for 11 to 12 minutes

or until desired doneness. Turn chops over

with 2 minutes cooking time remaining.

Serve with Cucumber-Dill Sauce. Makes

4 to 6 servings.

l e G o f l a m b

w i t h ca P e r - w i n e S a u c e

Cooks in 38 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 38 to 43 minutes

at U=3, L=10, M=3, C=10 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

4-6 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.

2 0 M E AT S

S aV o r y me a t l o a f

Cooks in 30 minutes

Ingredients

1 pound lean ground beef

1

/2 pound ground pork

2 eggs

1 (2-ounce) 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 30 to 32 minutes at

U=0, L=6, M=5, C=6. Let stand 5 minutes

before cutting. Makes 6 servings.

S t e a k a u P o i V r e

Cooks in 10 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 10 to 11

minutes at U=10, L=10, M=1, C=10 or until

desired doneness. Turn filets over after 7

minutes of cooking time. Makes 4 servings.

* The amount of crushed peppercorns can

be varied to suit your individual taste.

M E A T S 2 1

P e ac h - Gl a z e d h a m Sl i c e

Cooks in 9 minutes

Ingredients

b e e f a n d S P i n a c h
P i n w h e e l S

Cooks in 9 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 to 11/2 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.

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 9

to 10 minutes at U=10, L=10, M=2, C=10

or until thoroughly heated. Turn ham over

and 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 9 minutes

at U=10, L=10, M=3, C=10 or until desired

doneness.

Serve with Creamy Mustard Sauce. Makes

4 servings.

2 2 M E AT S

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.

m e at l o a f

Cooks in 31 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 31 to 33 minutes at U=0, L=6, M=5, C=6

or until done. Let stand 10 minutes.

Makes 6 servings.

i ta l i a n P o t ro a S t

Cooks in 40 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 40 to 42

minutes at U=6, L=10, M=5, C=10 or until

tender. Turn roast over and add vegetables

after 35 minutes of cooking time. Makes

6 servings.

M E A T S 2 3

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

S t u f f e d P e P P e r S

Cooks in 14 minutes

Ingredients

4 medium-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

S w i S S S t e a k

Cooks in 25 minutes

Ingredients

11/2 lbs. tenderized boneless round steak

1

/2 small onion, thinly sliced

1 cup 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 25 to 27 minutes at

U=5, L=10, M=1, C=10 or until tender. Let

stand, covered, for 5 minutes. Makes 4 to

6 servings.

2 4 M E AT S

Preparation

Cut open side of peppers; remove seeds and

membrane. Set 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 a

21/2- quart oval casserole. Cover. Place dish

on metal tray. Cook for 14 to 15 minutes at

U=3, L=7, M=6, C=7 or until done, pouring

soup mixture over peppers during last 2

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 Che ese Stuffed

Chicken Breast 28
Chicken Normandy 29
Spicy Orange Chicken 29
Chicken With

Hot Chee se Sauce 30
Chicken a la Roma 30
Chicken Cac ciatore 31
Sweet and Tangy Chicken 31
Oriental Chicken Rosé 32
Chicken Parmesan 32
Chicken Thighs with

Mushroom Tarragon Sauce 33
Mexican Turkey L oaf 33
Turkey Squares

with Cranberry Sauce 34

Moroccan Chicken –
recipe page 26

P O U L T R Y 2 5

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.

M o r o C C a n C h i C k e n

Cooks in 18 minutes

Ingredients

2 to 21/2 lbs. chicken pieces

11/2 cups carrots, sliced 1/2 inch thick

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

C i t r u s C h i C k e n

Cooks in 10 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.

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 18 to 19 minutes at U=8,

L=10, M=7, C=10 or until done. Turn chicken

over and stir carrots after 12 minutes of

cooking time. Serve over rice. Makes

4 servings.

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 10 to

11 minutes at U=10, L=10, M=4, C=10 or

until done. Makes 6 servings.

2 6 P O U L T R Y

t aC o Ch i C k e n Pl a t t e r

Cooks in 10 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 10 to 11 minutes at U=10,

L=10, M=4, C=10 or until done. To serve,

top chicken with tomato mixture; garnish

with sour cream and cheese, if desired.

Makes 6 servings.

C h i C k e n a n d d r e s s i n g

Cooks in 21 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

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 21 to 23 minutes at

U=6, L=10, M=7, C=10 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.

P O U L T R Y 2 7

This festive recipe is equally
delicious when a 3-oz. package
of cream cheese is substituted for

g o at C h e e s e st u f f e d
C h i C k e n B r e a s t

goat cheese. If desired, serve the
individual slices as appetizers.
Just secure the slices with a
cocktail pick and arrange on a
serving platter.

C h i C k e n a n d P e P P e r s

i n W h i t e W i n e sa u C e

Cooks in 12 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

Cooks in 14 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 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.

2 8 P O U L T R Y

Preparation

In 21/2-quart oval casserole, combine

chicken and bacon. Place dish on metal tray.

Cook for 10 minutes at U=10, L=10, M=4,

C=10, 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 2 to 5 minutes

until done.

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 14 to 16 minutes at U=10, L=10, M=2,

C=10 or until done. Let stand 10 minutes.

Cut into 1/2-inch thick slices to serve.

Makes 4 servings.