Sharp SMC1585BS, SMC1585BB, SMC1585BW Cookbook

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Page 1

CONVECTION MICROWAVE

COOKBOOK

Page 2

HOW TO USE THIS COOKBOOK

Your Sharp Convection Microwave Oven can be used as a microwave oven for quick, convenient cooking, as a convection oven for small baked goods and broiling or in combination for roasting and baking.

Your cookbook begins with an introduction to the principles and techniques of convection microwave cooking, then explains convection and combination cooking, and includes cook ing methods, charts and recipes.

For some foods you will ﬁnd directions for both combination cooking and microwave cook ing. Your oven provides you with the option of using either method, depending on the time you have available and your own preferences. It is necessary to use the cookbook along with the Use and Care manual.

Take a moment to ﬂip through the cookbook to see how it’s arranged. As you use the book, be sure to read the captions under the pictures — often that’s where you’ll ﬁnd important directions and tips.

PRECAUTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY

(a) Do not attempt to operate this 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.

the microwave 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) e microwave oven should not be adjusted or repaired by anyone except properly

qualiﬁed service personnel.

Sharp Electronics Corporation

Sharp Plaza Blvd.

Mahwah, NJ 07495-1163

Page 3

CONTENTS

What is Convection Microwave Cooking? ..............................................2

What is Convection Cooking? ................................................................... 3

What is Convection Broiling? ....................................................................3

Convection Microwave Utensils ................................................................6

Roasting Techniques ...................................................................................9

Broiling Techniques ...................................................................................12

Convection-Only Techniques ..................................................................29

Cake Techniques ........................................................................................30

Pie Techniques............................................................................................31

Bread & Baking Techniques .....................................................................32

Page 4

What is Convection Microwave Cooking?

e convection microwave oven is the ultimate cooking team. is state-of-the-art system brings together the best of both worlds. Enjoy the browning and crisping capabilities of con vection plus the speed of microwave cooking. Microwaving brings out the natural ﬂavor of foods and keeps them moist and juicy. Convection cooking adds the advantage of brown ing and crisping food beautifully. Combination settings LOW MIX and HIGH MIX use convection heat to seal and brown the outside while using microwave energy to make sure the interior is cooked.

Breads and cakes are done to perfection; roasts and poultry brown and crisp just right. e results are superior to con ventional methods, giving you the widest range of options for creative cooking and timesaving ease. It is not necessary to preheat with combination settings.

When you compare foods cooked in a convection microwave oven with those cooked conventionally, you’ll discover the advantages of this advanced system.

Turkey is an excellent example of the superb results you can achieve with this team. No turning over is needed, and you don’t need to baste unless a special seasoning is desired. Turkey roasted conventionally browns well, but white meat often becomes dry in the time needed to cook dark meat completely. Combination settings use hot air roast ing for crisp, brown skin plus microwaving speed for moist, juicy meat.

Breads and cakes also turn out beautifully. e convection microwave team bakes bread with golden brown, crisp crust and ﬁne texture. Cakes are tender moist and evenly cooked with a nicely browned surface. You can also bake two layers at a time rather than the one-at-a-time method of microwaveonly baking.

Low Mix combines convection heat with microwave power for perfect baking results. Use the Low Mix setting for baked goods that require more than 20 minutes baking time. Angel food and bundt cakes, quick breads and yeast breads and large muﬃns are examples of foods that bake perfectly at this setting. Check the use and care manual for further information.

High Mix combines convection heat with microwave power, providing crisp brown exteriors and superior juiciness for meats. Longer-cooking foods, such as roasts, whole turkey and chicken and poultry pieces, cook in about half of the time with just the right amount of browning. Check the use and care manual for further information.

Page 5

What is Convection Cooking?

With convection cooking, a high-speed fan circulates air past the heat source and around the food. e superheated air browns and crisps the food beautifully.

Convection cooking is ideal for foods requiring 20 minutes or less cooking time. Preheating is necessary with convection cooking. Two round sheets of cookies or two 6-cup muﬃn pans bake at the same time when using the high rack with turntable on. A rectangular cake pan, large cookie sheet or 12-cup muﬃn pan are ideal for convection baking on the low rack with the turntable oﬀ.

Use the convection setting for baked goods such as cookies, biscuits, cupcakes and small muﬃns or frozen or refrigerated conveniencefood items.

What is Convection Broiling?

In convection broiling, food is elevated on the low rack, allowing cooking to occur on all sides simultaneously. Fats drip away from the food providing for great ﬂavor.

Convection broiling is easier than ever with the unique one-step programming Convec Broil, which makes broiling even easier, with its automatic settings for hamburgers, chicken and steaks.

Page 6

Foods and Best Cooking Methods

ere’s an easy way to cook each of your favorite foods. Matching the best method and setting to the food is the secret to success time after time. is chart keeps it simple by giving you the everyday guidelines you need. Now you

Convection

Broil

Food Convection Low Mix High Mix Broil Microwave

Bread & Rolls

Biscuits

Bread loaves

Rolls

Cakes

Bundt

Cupcakes

Layer Cakes

Loaf Cakes or Quick Breads

Muﬃns (regular size)

Muﬃns (bakery-style, large size)

Rectangular Cake

Tube Cakes

Bar

Brownies

All Other Cookies

Desserts

Cheesecake

Cream Puﬀs or Eclairs

Crisps or Cobblers

Frozen Convenience Foods

Bake under 20 min.

Bake over 20 min.

Convec Bake #3

1-12 cup pan

Convec Bake #1

13x9x2 pan

Convec Bake #2

13x9x2 pans

can tell at a glance whether it’s best to use the Convection or Microwave only method, the Broil setting or combination cycles of LOW MIX/Bake or HIGH MIX/Roast.

Low Mix

Microwave

High Mix

Page 7

Convection

Low Mix

High Mix

Broil

Microwave

Food Convection Low Mix High Mix Broil Microwave

Meat, Fish & Poultry

Bacon

Casseroles

Chicken, Whole Roasting Convec Roast #1

Chicken Pieces Convec Broil #2

Chops – Lamps, Pork, Veal

Hamburgers Convec Broil #1

Ham Steak

Hot Dogs

Fish & Seafood

Meat Loaf

Roasts – Beef, Lamb, Pork, Vea l

Sausage

Steak – Boneless (¾ - 1 inch) Convec Broil #3

Steaks & London Broil

Turkey, Whole & Breast Convec Roast

#2, 3

Pies

Crust

Custard or Pumpkin

Double-Crust

Frozen Prepared Custard

Frozen Prepared Fruit

Variety Pies (pecan, cheese, etc.)

Pizza

Potatoes

French Fries Convec Bake #4

Crispy

Quick

Reheating Leftovers

Vegetables

Page 8

Convection Microwave Utensils

A wide variety of utensils may be used in convection and combination cooking. Many of them are also suitable for microwaving alone. Microwave-only paper and plastic products should not be used for combination cooking or placed in the oven while it is still hot from convection cooking.

Be sure to use hot pads when handling utensils. ey become hot from convection and combination cooking.

e turntable is an utensil itself: a drip pan under the low rack during roasting and broiling or a baking sheet for breads and cookies.

A meat/poultry thermometer may help you to determine doneness and assure you that foods have been cooked to a safe temperature. A conventional thermometer cannot be used with combination cooking, so it would be necessary to check doneness after food has been removed from the oven.

Low rack holds meat and poultry above the turntable so that heated air cooks all sides of the food and the fat drains onto the turntable for healthy cooking. Use the low rack for roast ing, broiling, Convec Bake, Convec Broil and Convec Roast.

High rack serves as a shelf for two-level cooking, such as layer cakes or cookies. Use it for convection and combination

cooking.

Page 9

Metal and aluminum foil pans are safe for combination as well as convection cooking. During convection, heat trans ferred from the pan cooks the bottom and sides of food. During the microwave part of the cycle, energy penetrates from the top.

Oven glass is excellent for convection, combination and

microwave cooking. Stoneware and pottery utensils may be used if they are also microwave-safe.

Glass ceramic (Pyroceram®) casseroles go from oven to table. ey are microwave-safe and resist the heat of surface elements as well as ovens.

ermoset® plastics are heat-resistant to temperatures of 425˚F. as well as microwave-safe. ey are sold as dual-pur pose utensils and can be used. Do not use any other plastics for combination and convection cooking.

Page 10

convection microwave main dishes

Page 11

Roasting Techniques

Preheating the oven is not necessary for roasted meat and poultry. Place foods on low rack which holds meat out of its juices. You don’t even need a pan because the turntable will catch the drippings. For moist, tender, perfectly done meat in a fraction of the conventional time, just season meat and place it in the oven and cook, following the temperature and time in chart on page 11 or use Convec Roast for whole chicken, whole turkey, turkey breast or pork loin.

Optional utensils are metal or foil roasting pans, oven-glass baking dishes or Pyroceram® casseroles.

Shield thin or bony areas of roasts or breast, wing tips and legs of birds to prevent overbrowning. Be sure foil does not touch rack or oven walls.

Page 12

Roasting Techniques

To collect drippings for preparing gravy, place a microwave-safe dish below the low rack. When meat or poultry is done, remove and allow to stand covered while microwaving gravy in the same dish.

Gravy

2 tablespoons fat 1 cup cooking liquid or broth 1 tablespoon all-purpose ﬂour

Pour drippings into measuring cup. Allow fat to rise to top; return 2 tablespoons to baking dish. Skim oﬀ remaining fat; discard. Add broth to make 1 cup. Set aside.

Blend ﬂour into fat in baking dish. Microwave at HIGH (100%) until lightly browned, about 3 minutes. Stir in cooking liquid. Microwave at HIGH (100%), stirring several times, until thickened and smooth.

Check doneness after minimum time using a meat thermometer. Removal temperatures are listed on page 11. If meat is not done, cook 5 minutes longer and check again. Let stand, tented with foil, 5 to 10 minutes before carving.

Roast less-tender cuts of meat in heat-resistant and micro wave oven-safe covered casserole or in oven cooking bag set in baking dish. Covering helps tenderize meat. You may also use the SLOW COOK setting. See use and care manual for programming instructions.

Page 13

Combination Roasting Chart

Cut Time

Beef

Roasts (tender cuts) Rare

Medium

Well Done

Roasts (less tender cuts) Rare

Medium

Well Done

Vea l

Roasts (boned, rolled, tied) Well Done

Breast (stuﬀed) Well Done

12-14 min. per lb. at HIGH MIX

13-15 min. per lb. at HIGH MIX

14-17 min. per lb. at HIGH MIX

12-15 min. per lb. at HIGH MIX

13-17 min. per lb. at HIGH MIX

14-18 min. per lb. at HIGH MIX

14-16 min. per lb. at HIGH MIX

11-13 min. per lb. at HIGH MIX

Removal

Temperature

120˚F. 140˚F.

130˚F. 150˚-160˚F.

150˚F. 160˚-170˚F.

120˚F. 140˚F.

130˚F. 150˚-160˚F.

150˚F. 160˚-170˚F.

155˚F. 16 5˚-17 0˚F.

160˚F. 170˚F.

Internal Temp. After Standing

Pork

Roasts (boneless single pork loin) Convec Roast #4 165˚F. 170˚F.

Roasts (boned, rolled, tied or bone-in) Well Done

Smoked Ham

Lamb

Leg Roasts Rare

Medium

Well Done

Poultry

Chicken, whole Convec Roast #1 170˚F. 18 0˚F.

Chicken, pieces

Turkey Breast Convec Roast #3 160˚F. 1 65˚-170 ˚F.

Turkey (unstuﬀed) Convec Roast #2 170˚F. 180˚F.

14-16 min. per lb. at HIGH MIX

7-9 min. per lb. at HIGH MIX

10-12 min. per lb. at HIGH MIX

12-14 min. per lb. at HIGH MIX

14-16 min. per lb. at HIGH MIX

10-14 min. per lb. at *HIGH MIX, 375˚F.

165˚F. 170˚F.

130˚F. 140˚F.

120˚F. 130˚-140˚F.

135˚F. 14 5˚-1 60 ˚F.

150˚F. 160˚-170˚F.

170˚F. 180˚F.

* Necessary to change temperature on HIGH MIX.

Page 14

Broiling Techniques

Spray low rack and turntable with nonstick vegetable cooking spray for easy cleanup. Do not cover low rack with aluminum foil, as it blocks the ﬂow of warm air that cooks the food.

Check chart, opposite, for maximum broiling time. Program oven for maximum time, on BROIL or 450˚F., following directions in use and care manual. Season and slash fat at 1-inch intervals. When audible signal sounds that oven is preheated, quickly put food in oven. You may also use Convec Broil.

Cook for the minimum time recommended in the chart; then test for doneness. Time varies with the thickness or weight of meat and degree of desired doneness. Turning meat over is not necessary, as moving air cooks it on both sides.

Broil food in advance, if desired, then slice. Individual servings may be reheated as needed by microwaving at MEDIUM (50%), until warm.

Page 15

Convection Broiling Chart

Cut Weight/ickness Convection Time

Beef

Steaks-Boneless

Steaks-Rib-eye

Steaks-Bone-in

(Sirloin, Porterhouse, T-Bone)

Chuck Steak 1 in.

London Broil

Hamburgers

¾-1 in.

.5-2 lb., 8 oz. each

¾-1 in.

7-8 oz. each

1-1

½ in.

¼ in.

1-1

½ -3 lb.

¼ lb. each

1-8 patties

Rare

Medium Convec Broil #3

Well Done

Rare 10-13 min. Medium 14-16 mi n. Well Done 17-20min. Rare 10-13 min. Medium 14-18 m in. Well Done 19-25 min. Rare 12-14 m in. Medium 15-18 min. Well Done 19-23 min. Rare 23-25 min. Medium 26-30 min.

Rare

Medium Convec Broil #1

Well Done

Convec Broil #3 + Power Level x’s 2

Convec Broil #3 + Power Level x’s 1

Convec Broil #1 + Power Level x’s 2

Convec Broil #1 + Power Level x’s 1

Pork

Chops: loin or center

Bacon

Sausage:

Ham slice, fully cooked

Frankfurters 1 lb. 5-7 min.

Lamb

Chops: rib, loin

or center 3-4 oz. each Well Done 15-17 min.

Chicken

Broiler-Fryer, halved, quartered or cut up 1-3 lb. Convec Broil #2

Fish

Fillets

Steaks

Shellﬁsh .5-2 lb. 8-10 min .

Brown’n Serve

Fresh Links: 8 oz.-1 lb. 8-10 min .

¾-1 in.

Regular sliced 4-5 min. ick sliced 7-8 mi n.

Patties:

½ in., 8 oz.-1 lb.

¾ in.

¼- ¾ in. ¾-1 in.

.5-2 lb.

Well Done 16-20 min.

8-10 min .

10-12 min.

Medium 12-14 m in.

6-7 min.

Convec Broil #4

Page 16

Pot Roast with Vegetables

4 to 5-pound round or chuck pot roast

½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon dried thyme leaves ⅛ teaspoon pepper

4 potatoes, peeled and quartered 3 onions, quartered 2 carrots, sliced

¾ cup water

2 tablespoons brown bouquet sauce Makes 8 servings

Place meat in 4-quart casserole. Pat seasonings into meat. Add vegetables. Combine water and browning sauce; pour into casserole dish. Cover.

Roast 22 to 24 minutes per pound on HIGH MIX or until meat is fork-tender. Allow to stand 5 minutes.

Per Serving:

Calories: 325 Protein: 36 g. Carbohydrate: 21 g.

Fat: 11 g. Cholesterol: 102 mg. Sodium: 227 mg.

Meat Loaf Surprise

1½ pounds ground beef 1 egg 1 small onion, chopped 1 carrot, grated 1 stalk celery, ﬁnely chopped

½ cup seasoned bread crumbs ¼ cup catsup ½ teaspoon dried thyme leaves ¼ teaspoon garlic powder ⅛ teaspoon pepper ¼ pound boiled ham, sliced ¼ pound Swiss cheese, sliced

Makes 6 servings

oroughly combine all ingredients except ham and cheese. On a sheet of wax paper, press mixture into a 9x 12-inch rectangle.

Layer sliced ham on meat, then cheese. Roll up, starting at narrow end. Seal ends to form loaf. Place seam side down in loaf pan, 9 x5 inches. Roast 35 to 40 minutes on HIGH MIX or until internal temperature reaches 155˚F. Cover and allow to stand 5 to 10 minutes.

Per Serving:

Calories: 384 Protein: 30 g. Carbohydrate: 12 g.

Fat: 23 g. Cholesterol: 145 mg. Sodium: 525 mg.

Page 17

Steak Roulade

Oriental Flank Steak

¼ cup red wine ¼ cup soy sauce ¼ cup vegetable oil

½ pounds ﬂank steak

1 1 medium onion, diced 1 stalk celery, diced

½ green pepper, diced ½ cup sliced mushrooms

tablespoons margarine or butter

½ cup seasoned bread crumbs

Makes 4 servings

Combine wine, soy sauce and oil in large dish. Add steak and marinate several hours.

Combine remaining ingredients, except bread crumbs, in small bowl. Microwave at HIGH (100%) until vegetables are tender, 4 to 5 minutes. Stir in crumbs.

Remove meat from marinade. Spread ﬁlling evenly over meat. Roll meat up, starting at narrow end. Tie securely with string. Place in glass pie plate and on low rack. Roast 30 min utes on HIGH MIX or until internal temperature reaches 130˚F.

¼ cup sherry

tablespoons packed brown sugar

¾ teaspoon salt

tablespoons soy sauce

3 3 tablespoons Hoisin sauce 3 tablespoons catsup 1 tablespoon minced fresh ginger 2 green onions, thinly sliced

½-pound ﬂank steak

1 to 1 Makes 4 servings

Combine all ingredients except ﬂank steak in medium bowl. Pour over steak. Marinate at least 2 hours or overnight. Preheat oven for broiling.

Place ﬂank on low rack. Broil in preheated oven 18 to 22 minutes for rare, 22 to 26 minutes for medium, brushing with marinade several times.

Per Serving:

Calories: 226 Protein: 22 g.

Carbohydrate: 4 g.

Fat: 13 g. Cholesterol: 60 mg. Sodium: 421 mg.

Per Serving:

Calories: 461 Protein: 35 g. Carbohydrate: 13 g.

Fat: 29 g. Cholesterol: 90 mg. Sodium: 536 mg.

Page 18

Page 19

Hearty Pizza

Tamale Casserole

1 pound ground beef or

4 to 6 ounces sliced pepperoni 2 medium onions, chopped 2 cloves garlic, ﬁnely chopped 2 tablespoons olive oil 1 can (28 oz.) crushed tomatoes in puree 1 tablespoon dried oregano leaves 1 teaspoon dried basil leaves

½ teaspoon salt ⅛ teaspoon pepper

3 cups all-purpose ﬂour 1 package active dry yeast

½ teaspoon salt ¾ cup milk ¼ cup water

2 tablespoons vegetable oil 2 cups shredded mozzarella cheese (about 8 ounces) Yellow cornmeal Makes two 12-inch pizzas,

16 servings

If using ground beef, place in medium-sized bowl. Microwave at HIGH (100%) until beef loses pink color, 4 to 6 minutes, stirring to break up beef after half the cooking time. Drain and set aside.

Combine onion, garlic and olive oil in medium bowl. Microwave at HIGH (100%) until vegetables are tender, 4 to 6 minutes. Stir in crushed tomatoes in puree, spices, spoon salt and the pepper.

Microwave at HIGH (100%) until bubbly, about 3 minutes. Stir. Reduce power to MEDIUM (50%). Microwave until thickened, 6 to 8 minutes.

Mix ﬂour, yeast and milk, water and oil to make a pliable dough. Knead until smooth, about 2 minutes. Place in well-greased large bowl; turn greased side up. Cover with clean, moist towel. Place in oven at 100˚F. until double in size, about 40 minutes. (Dough is ready if an indentation remains when touched.)

½ teaspoon salt in large bowl. Stir in

½ tea-

1 pound lean ground beef 1 medium onion, chopped 1 small green pepper, chopped 2 cans (8 ounces each) tomato sauce 1 clove garlic, minced 1 teaspoon chili powder 1 teaspoon taco seasoning mix

½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepper

Corn Bread:

½ cup yellow cornmeal ½ cup all-purpose ﬂour

2 teaspoons baking powder 1 tablespoon sugar

¼ teaspoon salt ½ cup milk

1 egg 2 tablespoons melted shortening

Topping:

½ cup shredded Cheddar cheese (about 2 ounces) ¼ cup sliced pitted black olives

Makes 6 servings

Mix ground beef, onion and green pepper in 2-quart cas serole. Microwave at HIGH (100%) 5 minutes, stirring to break up beef after half the cooking time. Stir in tomato sauce, garlic, chili powder, taco seasoning mix, sugar, salt and pepper. Microwave at HIGH (100%) 5 minutes. Reduce power to MEDIUM-HIGH(70%). Microwave 5 minutes.

Combine cornmeal, ﬂour, baking powder, sugar and salt in medium bowl. Stir in milk, egg and shortening. Beat mixture until almost smooth.

Pour over beef mixture. Bake 25 minutes on *HIGH MIX, 350˚F. or until corn bread is golden. Sprinkle with topping ingredients. Cool 5 minutes before serving.

Remove dough and turntable from oven. Preheat oven to 400˚F. Punch down dough. Divide dough in half. With wellgreased ﬁngers, pat dough onto 2 greased 12 x pizza pans, which have been sprinkled with cornmeal. Pinch dough to form edge. Prick crust. Bake on turntable and high rack 12 to 15 minutes or until crusts are golden brown. Top crusts with pizza sauce, ground beef or pepperoni and cheese. Bake at 400˚F., 6 to 10 minutes or until cheese is melted and beginning to brown.

Per Serving:

Calories: 245 Protein: 12 g. Carbohydrate: 24 g.

Fat: 11 g. Cholesterol: 26 mg. Sod ium: 333 mg.

⅝-inch metal

* Necessary to change temperature on HIGH MIX.

Per Serving:

Calories: 341 Protein: 22 g. Carbohydrate: 27 g.

Fat: 16 g. Cholesterol: 108 mg. Sodium: 909 mg.

Page 20

Steak Kabobs

¼ cup sugar ¼ cup soy sauce ¼ cup white wine

1 tablespoon vegetable oil 1 teaspoon ground ginger

¼ teaspoon salt

2 pounds lean top beef round steak, cut into 1-inch cubes 2 large green pepper, cut into chunks 2 medium tomatoes, cut into quarters 1 can (8 ounces) pineapple chunks ( juice pack), drained

Makes 4 servings

Mix sugar, soy sauce, wine, oil, ginger and salt in medium bowl. Stir in steak cubes; cover. Marinate at room temperature 1 hour or at least 4 hours in refrigerator.

Preheat oven for broiling. Remove steak cubes from mari

nade; reserve marinade. read steak cubes alternately with remaining ingredients on 8 wooden or metal skewers. Place on low rack. Broil 10 to 12 minutes or until desire doneness, brushing with marinade after half the time.

Note: Skewers up to 12 inches can be used.

Per Serving:

Calories: 432 Protein: 52 g. Carbohydrate: 15 g.

Fat: 17 g. Cholesterol: 153 mg. Sodium: 381 mg.

Page 21

Stuffed Pork Chops

Ginger Pork Kabobs

4 pork chops, 1¼ inches thick 1 cup chopped apple

½ cup soft bread crumbs ½ cup chopped walnuts ¼ cup chopped onion ¼ cup raisins

1 egg 1 teaspoon dried parsley ﬂakes

½ teaspoon dried thyme leaves ¼ teaspoon ground sage ⅛ teaspoon pepper

Makes 4 servings

Make pocket in each chop. Combine remaining ingredients; mix well. Stuﬀ each chop with one-fourth of the mixture. Place chops directly on turntable or round baking pan.

Roast 30 minutes on HIGH MIX or until meat next to bone is no longer pink.

Per Serving:

Calories: 451 Protein: 36 g. Carbohydrate: 19 g.

Fat: 26 g. Cholesterol: 156 mg. Sodium: 100 mg.

1 egg, beaten

½ cup crushed chow mein noodles ¼ cup apple juice

tablespoons soy sauce

2 1 tablespoon grated gingerroot 1 pound ground pork 1 can (8 ounces) pineapple chunks ( juice pack), drained 1 large red pepper, cut into

¾-inch chunks

½ cup apple juice

2 tablespoons cider vinegar 1 teaspoon cornstarch Makes 4 servings

Mix egg, crushed noodles, gingerroot. Crumble ground pork into mixture; blend thoroughly, shape into 1-inch balls. Set aside.

For glaze, mix small bowl. Microwave at HIGH (100%) until thickened, 1 to 3 minutes, stirring every 30 seconds.

Preheat oven for broiling. read pork balls alternately with pineapple and red pepper chunks on 4 wooden or metal skewers. Place on low rack.

½ cup apple juice, vinegar and cornstarch in

¼ cup apple juice, soy sauce and

Pineapple Pork Roast

1 cup pineapple preserves

¼ cup prepared mustard

1 tablespoon prepared horseradish 1 tablespoon soy sauce

½ pound trimmed, boneless loin pork roast

2 to 3

Makes 8 servings

Combine all ingredients except pork roast in small bowl. Place roast on low rack.

Roast on Convec Roast setting number 4.

Cover roast with sauce during last 20 minutes of cooking. Cover and let stand 10 minutes before serving. Extra sauce may be heated and served with roast.

*Per Serving:

Calories: 285 Protein: 25 g. Carbohydrate: 27 g.

*Based on 2 pound trimmed, boneless loin pork roast

Fat: 9 g. Cholesterol: 70 mg. Sodium: 289 mg.

Brush kabobs with glaze. Broil in preheated oven 20 to 25 minutes. Brush with remaining glaze before serving.

Per Serving:

Calories: 256 Protein: 29 g. Carbohydrate: 18 g.

Convert your own casserole recipes.

Bake 25 to 30 minutes on HIGH MIX or until thoroughly heated.

Fat: 7 g. Cholesterol: 153 mg. Sodium: 652 mg.

Page 22

Herb Roasted Chicken

3 tablespoons margarine or butter, softened 1 clove garlic, minced 3 tablespoons grated Parmesan cheese

½ teaspoon ground sage ¾ teaspoon thyme leaves ¾ teaspoon basil leaves

5 to 6 pound roasting chicken Makes 6 servings

Cream together margarine, garlic, Parmesan cheese, sage, thyme and basil.

Turn chicken breast side up and work your ﬁngers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible. Using ﬁngers, spread herb mixture evenly under skin.

Place chicken, breast side up on low rack. Roast using Convec Roast setting number 1.

Per Serving:

Calories: 270 Protein: 32 g. Carbohydrate: 1 g.

Fat: 15 g. Cholesterol: 94 mg. Sodium: 216 mg.

Page 23

Glazed Stuffed Cornish Hens

Poultry Pie

1 cup chopped pecans

¾ cup apricot preserves ¼ cup margarine or butter, melted

3 tablespoons orange juice concentrate 1 tablespoon lemon juice 1 cup seasoned stuﬃng cubes

½ cup water

2 Cornish hens (1

Makes 4 servings

Combine pecans, preserves, melted margarine, orange juice concentrate and lemon juice. Combine half the sauce mixture with stuﬃng cubes and water. Stuﬀ cavity of each bird. Truss birds.

Pour half of the remaining sauce over hens. Brush with remaining sauce half way through cooking time.

Roast 13 to 15 minutes per pound on HIGH MIX. Internal temperature of stuﬃng should register 165˚F.

Per Serving:

Calories: 743 Protein: 34 g. Carbohydrate: 75 g.

½ pounds each)

Fat: 36 g. Cholesterol: 74 mg. Sodium: 670 mg.

Mustard and Mayonnaise Chicken

2½ to 3-pound broiler-fryer chicken, cut up

¼ cup spicy prepared mustard ¼ cup mayonnaise

Makes 5 servings

Arrange chicken pieces skin side up on round baking pan or directly on turntable. Combine mustard and mayonnaise; spread on chicken pieces.

Roast 35 to 40 minutes on HIGH MIX or until chicken next to bone is no longer pink.

Filling:

3 cups diced, cooked boneless chicken or turkey 1 package (10 ounces) frozen peas, defrosted 1 can (10

¾ ounces) condensed cream of mushroom

soup

½ cup milk

2 tablespoons chopped pimiento

½ teaspoon dried oregano leaves ½ teaspoon dried marjoram leaves ½ teaspoon salt ¼ teaspoon dried thyme leaves ¼ teaspoon garlic powder ⅛ teaspoon pepper

Crust:

1 cup all-purpose ﬂour

¼ teaspoons baking powder

½ teaspoon salt ¼ cup margarine or butter

3 to 5 tablespoons milk Makes 8 servings

Combine ﬁlling ingredients in 9-inch deep-dish pie pan; set aside.

Combine ﬂour, baking powder and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add enough milk to form a soft dough. Roll out on lightly ﬂoured surface to ﬁt top of dish. Fit dough onto dish. Trim, seal and ﬂute. Cut small slits in crust.

Place on low rack. Bake 25 to 30 minutes on *LOW MIX, 350˚F., or until thoroughly heated and top is browned.

* Necessary to change temperature on LOW MIX.

Per Serving:

Calories: 284 Protein: 20 g. Carbohydrate: 21 g.

Fat: 13 g. Cholesterol: 49 mg. Sodium: 774 mg.

Per Serving:

Calories: 233 Protein: 21 g. Carbohydrate: —

Fat: 15 g. Cholesterol: 72 mg. Sodium: 479 mg.

Page 24

Broiled Chicken

Stuffed Turkey Loaf

1 cup dry white wine 1 medium onion, chopped 1 tablespoon dried thyme leaves

½ teaspoon salt ½ teaspoon garlic powder ⅛ teaspoon pepper

½ to 3-pound broiler-fryer chicken, cut up

Makes 4 servings

Combine all ingredients except chicken. Reserve some of the marinade to be used later. Place chicken skin side down in large dish. Pour marinade over chicken. Marinate 2 hours.

Preheat oven for broiling. Remove chicken from marinade; reserve marinade. Place chicken pieces on low rack. Broil using Convec Broil setting number 2.

Pour reserved marinade over chicken pieces.

Per Serving:

Calories: 235 Protein: 27 g. Carbohydrate: 5 g.

Fat: 7 g. Cholesterol: 81 mg. Sodium: 349 mg.

1 package (6 ounces) stuﬃng mix

½ pounds ground turkey or ground beef

1 1 egg, slightly beaten 1 small onion, ﬁnely chopped

½ cup quick-cooking oats ½ cup applesauce ½ teaspoon salt ⅛ teaspoon white pepper ¼ teaspoon ground thyme ½ teaspoon poultry seasoning

1 teaspoon Worcestershire sauce Turkey gravy (1 can, jar or prepared dry mix)

Makes 6 servings

Prepare stuﬃng according to package directions for micro waving. Set aside 2 cups. Place remaining stuﬃng in small casserole to be reheated later.

oroughly combine remaining ingredients, except for turkey gravy. In a 10-inch glass pie plate, shape mixture into an oval. Flatten center being sure to leave oneinch sides.

½ of the

Sesame Oven-Fried Chicken

1 egg

½ cup milk ½ cup all-purpose ﬂour

2 tablespoons sesame seed 1 teaspoon baking powder 2 teaspoons paprika 1 teaspoon garlic powder

½ teaspoon salt

½ to 3½-pound broiler-fryer chicken, cut up

½ cup margarine or butter, melted

Makes 5 servings

Beat egg and milk in medium bowl. Combine ﬂour, sesame seed, baking powder, paprika, garlic powder and salt in plas tic or paper bag. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on turntable. Pour margarine evenly over chicken. Bake 30 to 35 minutes on *HIGH MIX, 375˚F.

* Necessary to change temperature on HIGH MIX.

Place reserved 2 cups of stuﬃng inside the center. Cover with remaining meat mixture. Press to seal edges and form a loaf shape. Roast 30 to 35 minutes on HIGH MIX or until internal temperature in center of stuﬃng reaches 170˚F. Let stand, covered, 10 minutes before slicing. Slice and serve with heated gravy and reheated leftover stuﬃng.

Per Serving:

Calories: 369 Protein: 25 g. Carbohydrate: 30 g.

Fat: 17 g. Cholesterol: 106 mg. Sodium: 964 mg.

Per Serving:

Calories: 399 Protein: 26 g. Carbohydrate: 12 g.

Fat: 27 g. Cholesterol: 122 mg. Sodium: 578 mg.

Page 25

Honey Mustard Chicken

½ cup coarse ground mustard ¼ cup Dijon-style mustard ¼ cup honey

2 to 3 pounds boneless chicken breasts and thighs,

skin removed

Makes 4 servings

Combine coarse mustard, Dijon mustard and honey. Set aside.

Place chicken in 9-inch oven-safe dish. Put dish on low rack and broil using Convec Broil setting num ber 2. When chicken is about half cooked, pour oﬀ any liquid and brush with sauce to cover chicken pieces completely.

Per Serving:

Calories: 368 Protein: 50 g. Carbohydrate: 19 g.

Fat: 8 g. Cholesterol: 133 mg. Sodium: 950 mg.

Roast Chicken

1 teaspoon ground ginger

½ teaspoon ground coriander

Dash of pepper 5 to 6-pound roasting chicken 2 tablespoons margarine or butter

½ cup minced onion ½ cup plain yogurt ½ cup half-and-half

1 teaspoon turmeric

½ teaspoon salt

Makes 6 servings

Combine ginger, coriander and pepper; rub into chicken. Tie legs of chicken; place breast side up on broiling trivet on turntable.

Place margarine in a medium bowl. Microwave at HIGH(100%) until melted, 30 to 45 seconds. Blend in remaining ingredients. Reserve one-fourth cup of the mixture; set aside. Spread remaining mixture over chicken.

Roast using Convec Roast setting number 1. Spread remaining one-fourth cup of mixture over chicken and roast on HIGH MIX for 10 additional minutes.

Per Serving:

Calories: 284 Protein: 32 g. Carbohydrate: 4 g.

Fat: 15 g. Cholesterol: 100 mg. Sodium: 337 mg.

Page 26

Page 27

Spicy Shrimp

¼ cup white wine ¼ cup water

3 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon vegetable oil 2 teaspoons dried parsley ﬂakes

⅛ to ¼ teaspoon ground ginger

Dash of hot pepper sauce 1 pound jumbo raw shrimp, shelled and deveined

Makes 4 servings

Put one-fourth of basil sauce in bottom of 9-inch oven-safe dish. Arrange steaks on sauce and pour remaining sauce over tops of steaks. Sprinkle with cayenne.

Place dish on low rack and broil using Convec Broil setting number 4.

* If not available substitute ½ cup fresh parsley and 2 table

spoons dried basil.

Per Serving:

Calories: 357 Protein: 35 g. Carbohydrate: 2 g.

Fat: 21 g. Cholesterol: 97 mg. Sodium: 209 mg.

Mix all ingredients except shrimp in medium bowl. Reserve some of the marinade to be used later. Stir in shrimp; cover. Marinate at room temperature 45 minutes or 3 hours in refrigerator.

Preheat oven for broiling. Remove shrimp from marinade; reserve marinade. Place shrimp on round baking pan. Broil 6 to 8 minutes, brushing with marinade after half the time.

Serve the reserved marinade over rice or as a dipping sauce when served as an appetizer, if desired.

Per Serving:

Calories: 109 Protein: 18 g. Carbohydrate: 3 g.

Fat: 2 g. Cholesterol: 129 mg. Sodium: 319 mg.

Broiled Salmon with Basil Sauce

2 tablespoons olive oil 1 clove garlic, minced

¼ cup white wine

2 tablespoons lemon juice 1 cup fresh basil*

¼ cup grated Parmesan cheese ½ teaspoon Dijon-style mustard

4 salmon steak (1

swordﬁsh Cayenne pepper Makes 4 servings

¼ to 1½ pounds) or haddock, halibut,

Crunchy Crab Boats

1 can (6 ounces) fancy white crabmeat, drained 1 package (3 ounces) cream cheese, softened

½ cup chopped almonds

2 tablespoons green onions, chopped 1 tablespoon dry white wine 1 teaspoon lemon juice 1 teaspoon prepared horseradish

¼ teaspoon garlic powder ¼ teaspoon salt

Dash of white pepper Dash of cayenne pepper 2 hard rolls, cut in half

¼ cup shredded Swiss cheese

Makes 4 servings

Preheat oven for broiling. Remove any bits of shell or carti lage from crab. Combine with next 10 ingredients. Mix well. Set aside.

Spread one-fourth of crab ﬁlling on each roll half. Place Swiss cheese on top of each. Place on low rack.

Broil in preheated oven 12 to 15 minutes or until cheese is melted and crab is hot. Sprinkle with paprika and serve.

Per Serving:

Calories: 292 Protein: 15 g. Carbohydrate: 15 g.

Fat: 19 g. Cholesterol: 57 mg. Sodium: 416 mg.

Combine oil, garlic, white wine and lemon juice in blender. Add basil, Parmesan cheese and mustard and blend until smooth. Preheat oven for broiling.

Page 28

Page 29

Frittata

Cheese Soufflé

¾ cup diced green pepper ¾ cup diced mushrooms ¾ cup diced zucchini ¾ cup diced onion ½ cup diced pimiento

2 tablespoons vegetable oil 6 eggs 2 packages (8 ounces each) cream cheese

¼ cup milk

2 cups cubed bread (3 slices)

½ cups shredded Cheddar cheese

1 1 teaspoon salt

½ teaspoon garlic powder ¼ teaspoon pepper

Makes 8 servings

Combine vegetables and oil in medium bowl; cover. Microwave at HIGH (100%) until vegetables are tender, about 5 minutes. Drain liquid.

Beat eggs with cream cheese and milk until smooth. Mix in remaining ingredients. Pour into buttered 9-inch spring form pan.

Bake 30 minutes on LOW MIX or until set in center. Cool 10 to 20 minutes. Cut into wedges.

Per Serving:

Calories: 426 Protein: 16 g. Carbohydrate: 12 g.

Fat: 36 g. Cholesterol: 292 mg. Sodium: 685 mg.

¼ cup margarine or butter ¼ cup all-purpose ﬂour ½ teaspoon salt ⅛ teaspoon cayenne pepper

½ cups milk

1 2 cups shredded Cheddar cheese (about 8 ounces) 6 eggs, separated Makes 4 servings

Place margarine in large bowl. Microwave at HIGH (100%) until melted, about 1 minute. Blend in ﬂour, salt and cay enne. Gradually stir in milk. Microwave at MEDIUMHIGH (70%) until slightly thickened, about 6 minutes, stir ring every 2 minutes. Add cheese. Microwave at MEDIUMHIGH (70%) 2 minutes; stir to blend.

Preheat oven to 325˚F. Beat egg yolks. Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well. Cool slightly.

Beat egg whites until soft peaks form. With rubber spatula, fold egg whites into cheese sauce, half at a time, just until blended. Pour into greased 2-quart souﬄé dish. Bake 30 to 35 minutes on LOW MIX or until top is puﬀed and golden and center is set. Serve immediately.

Per Serving:

Calories: 531 Protein: 27 g. Carbohydrate: 12 g.

Fat: 41 g. Cholesterol: 478 mg. Sodium: 912 mg.

Page 30

convection microwave

baking & desserts

Page 31

Convection-Only Techniques

Convenience foods such as frozen appetizers, pizzas, egg rolls and refrigerated bread products bake and brown quickly with convection-only cooking. Two shelf cooking with the turntable on is perfect for two diﬀerent foods requiring the same temperature.

Preheating the oven is necessary with convection cooking of smaller, fastercooking food items that require less than 20 minutes of baking. Foods requiring longer baking time use LOW MIX.

Tur nt able oﬀ is used for larger cookie sheets, 12-cup muﬃn pans and rectangular cake pans. Use low rack with turntable oﬀ. Convec Bake uses the turntable oﬀ for all selections.

Two-Level Baking allows baking of two pans of cookies, small muﬃns or pizzas at the same time. Round baking pans are excellent cooking utensils for many convection-only items.

Page 32

Cake Techniques

Rectangular Cakes. Use 13x9x2 baking pan and a mix or your own conventional recipe. Place pan on low rack. Use Convec Bake selection number 1.

Layer Cakes. Use a mix or your own conventional recipe. Use high rack and turntable to bake two layers at once. See chart on page 33.

Tube or Bundt Cakes. Do not preheat oven. Bake cakes for three-fourths of time on recipe or package directions using LOW MIX. Bake cake on low rack. If arcing occurs with ﬂuted tube pan, place a heat-and-microwave-safe dish or plate between pan and low rack.

Angel Food. Do not preheat oven. Bake your recipe or a mix 25 to 30 minutes on LOW MIX or until crust is golden brown, ﬁrm and looks very dry.

Loaf Cakes or Quick Breads. Do not preheat oven. Bake for three-fourths of time on recipe or package directions using LOW MIX. Test for doneness at minimum time. If loaf is not done, let stand in oven a few minutes to complete cooking.

Page 33

Pie Techniques

Pie Shell. Use mix, frozen pie dough or your recipe for single crust pie. Prick crust with fork. Preheat oven to 400˚F. Place pie shell on low rack; bake with convection heat 8 to 10 min utes or until lightly browned. Cool and ﬁll.

Custard Pies. Prebake and cool pie shell as directed on the left. Fill with uncooked custard. Without preheating, bake pie on round baking pan placed on low rack for 30 to 35 minutes on LOW MIX. If custard is not set, let stand in oven a few minutes to complete cooking.

Double Crust or Crumb Top Pies. Preheat pie as you would for conventional baking; make slits in top of two crust pie. Preheat oven to 375˚F. Place pie on low rack. Bake double crust or lattice pies 25 to 35 minutes on *HIGH MIX, 375˚F.; crumb top pies 20 to 25 minutes on *HIGH MIX, 375˚F. (*Necessary to change temperature on HIGH MIX).

Frozen Prepared Custard-Type Pies. Preheat oven to tem perature listed on package. Place pie on low rack. Bake threefourths of package time using LOW MIX set at the package temperature. If ﬁlling is not set, let stand in oven to complete cooking.

Frozen Prepared Fruit Pies. Do not preheat oven. Bake on low rack. Use *HIGH MIX, 350˚F. Bake 8-inch, 35 minutes; 9-inch, 40 to 45 minutes. (*Necessary to change temperature on HIGH MIX).

Page 34

Bread & Baking Techniques

Proof dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen dough will take longer, 2 to 2

¾ hours. Dough is doubled

when impressions remain after ﬁngers are pressed into dough. (*Necessary to change temperature on SLOW COOK.)

½ inch

Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX. After baking, bread should be golden brown and sound hollow when tapped. Do not let bread stand in oven; remove from pans immediately to cool on wire rack.

Braid or other shape. Remove turntable from oven. Shape bread; place directly on turntable. No preheating is needed. Bake for three-fourths of the time in your conventional recipe on LOW MIX.

Page 35

Combination Baking Chart

Item Procedure

Cakes: Your recipe or mix

Tube or Bundt Cakes** Bake on low rack three-fourths the recommended time on LOW MIX. Angel Food Bake 25 to 30 minutes on LOW MIX. Loaf Cakes or Quick Breads Bake three-fourths the recommended time on LOW MIX.

Bar Cookies: Your recipe or mix

Pies

Single Crust: baked before ﬁlling, your recipe, mix or frozen prepared

Double Crust Cr um b To p

Custard Pie

Pecan Pie Preheat oven to 350˚F. Bake on low rack 25 to 30 minutes on LOW MIX. Frozen Prepared Fruit Pies Place on low rack and bake 30 to 40 minutes using *HIGH MIX 350˚F.

Frozen Prepared Custard Pies

Breads

Loaf: Your recipe or frozen, defrosted and proofed

Braid or other shape

Muﬃns: Large, bakery-style Bake three-fourths the recommended package or recipe time on LOW MIX.

Desserts

Cheesecake Bake three-fourths the recipe time on LOW MIX or until center is nearly set. Crisps and Cobblers Bake three-fourths the recipe time on LOW MIX.

Bake three-fourths the recommended time or until wooden pick inserted in center comes out clean on LOW MIX.

Prick crust with fork. Preheat oven to 400˚F. Bake on low rack 8 to 10 minutes or until lightly browned. Let cool before ﬁlling.

Preheat oven to 375˚F. Bake on low rack 25 to 35 minutes on *HIGH MIX 375˚F

Prebake, following directions for single crust; cool. Fill with desired uncooked cus tard. Bake on round baking pan on low rack 35 minutes on LOW MIX. If custard is not set, let stand in oven a few minutes.

Preheat oven to package temperature. Place on low rack and bake three-fourths of package time using LOW MIX and package temperature. If not set, let stand in oven a few minutes.

Bake 25 to 30 minutes on LOW MIX for 1 to 2 loaves.

Remove metal turntable from oven. Place bread directly on metal turntable. Bake on LOW MIX for three-fourths the conventional time.

** If arcing occurs while using a ﬂuted tube pan, place a heat-resistant dish (Pyrex® pie plate, glass pizza tray or dinner plate)

between the pan and the low rack.

* Necessary to change temperature on HIGH MIX and LOW MIX.

Convection Baking Chart

Item (for foods requiring 25 minutes or less) Baking Temperature

Appetizers Brown and serve, pastry Lower temperature by 25˚F. Biscuits Your recipe, mix or refrigerator Lower temperature by 25˚F. Brownies 13x9x2 pan Convec Bake setting number 2 Cookies Drop, rolled, refrigerator, spritz, molded Lower temperature by 25˚F. Fish Sticks Frozen Lower temperature by 25˚F.

French Fries

Layer Cakes Your recipe or mix Lower temperature by 25˚F. Muﬃns 1-12 cup pan Convec Bake setting number 3 Pizza Your recipe or frozen Lower temperature by 25˚F. Puﬀ Pastry Your recipe or frozen Lower temperature by 25˚F. Rectangular Cake Your recipe or mix 13x9x 2 pan Convec Bake setting number 1 Rolls Your recipe, package or refrigerator Lower temperature by 25˚F.

Frozen Convec Bake setting number 4 Shoestring fries Convec Bake setting number 4 + Power Level x’s 2

Page 36

Chocolate Chip Bars

2¼ cups all-purpose ﬂour 1 teaspoon baking soda

½ teaspoon salt ¾ cup granulated sugar ¾ cup packed brown sugar ½ cup margarine or butter ½ cup vegetable oil

1 teaspoon vanilla 2 eggs 1 package (12 ounces) chocolate chips 1 cup chopped nuts Makes 32 bars

Combine ﬂour, soda and salt; set aside. Cream together sugars, margarine, oil and vanilla. Beat until creamy. Beat in eggs. Gradually add ﬂour mixture; mix well. Stir in chocolate chips and nuts.

Spread mixture into 13x9x2 ungreased pan. Set oven for turntable-oﬀ. Bake 18 to 22 minutes on LOW MIX or until wooden pick inserted in center comes out clean. Let cool in pan. Cut into 32 squares.

Per Serving:

Calories: 208 Protein: 2 g. Carbohydrate: 23 g.

Fat: 13 g. Cholesterol: 17 mg. Sodium: 108 mg.

Page 37

Peanut Butter Cookies

½ cup peanut butter ½ cup granulated sugar ½ cup packed brown sugar ¼ cup margarine or butter ¼ cup vegetable shortening

egg

¼ cups all-purpose ﬂour

¾ teaspoon baking soda ½ teaspoon baking powder

Makes 3 dozen

Combine peanut butter, sugars, margarine shortening and egg; beat until smooth. Blend in ﬂour, baking soda and baking powder. Preheat oven to 350˚F.

Preheat oven 325˚F. Cream together margarine, oil and sugars. Beat until creamy. Beat in eggs and orange extract; blend well.

Add rolled oats, ﬂours, baking soda and salt; mix well. Stir in raisins or chocolate chips, orange peel and nuts.

Drop dough by teaspoonfuls 2 inches apart on greased round baking pans. Bake 8 to 12 minutes at 325˚F. or until light golden brown. Cool on wire racks.

Per Serving:

Calories: 95 Protein: 2 g. Carbohydrate: 12 g.

Fat: 5 g. Cholesterol: 11 mg. Sodium: 72 mg.

Carousel Crackles

Shape dough into lightly greased round baking pans. With fork, ﬂatten in crisscross pattern.

Bake 12 minutes at 350˚F. or until set but not hard. Cool on wire racks.

Per Serving:

Calories: 85 Protein: 2 g. Carbohydrate: 10 g.

¾-inch balls. Place 2 inches apart on

Fat: 5 g. Cholesterol: 8 mg. Sodium: 62 mg.

Orange Oatmeal Chippers

½ cup margarine or butter, softened ⅓ cup oil ¾ cup packed brown sugar ¼ cup granulated sugar

2 eggs 1 teaspoon orange extract 2 cups quick-cooking rolled oats 1 cup all-purpose ﬂour

½ cup whole wheat ﬂour

1 teaspoon baking soda

½ teaspoon salt

1 cup raisins or chocolate chips 1 tablespoon grated orange peel

½ cup coarsely chopped nuts

Makes 4 dozen

1 cup semisweet chocolate chips 1 cup packed brown sugar

⅓ cup vegetable oil

2 eggs 1 teaspoon vanilla 1 cup all-purpose ﬂour 1 teaspoon baking powder

¼ teaspoon salt ½ cup ﬁnely chopped walnuts ½ cup powdered sugar

Makes 4 dozen

Place chocolate chips in large mixing bowl. Microwave at HIGH (100%) until melted, about 2 minutes. Blend in brown sugar and oil. Add eggs, 1 at a time, beating well after each. Stir in vanilla. Combine ﬂour, baking powder and salt; stir into chocolate mixture. Mix in nuts. Chill dough at least 1 hour.

Preheat oven 325˚F. Drop dough by rounded teaspoonfuls into powdered sugar; roll to coat. Place 2 inches apart on greased turntable or round baking pans. Bake 10 to 12 min utes at 325˚F. Cool on wire racks.

Per Serving:

Calories: 72 Protein: 1 g. Carbohydrate: 10 g.

Fat: 4 g. Cholesterol: 6 mg. Sodium: 20 mg.

Page 38

Autumn Treasure Cookies

1 cup all-purpose ﬂour

¼ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon baking soda ½ cup packed brown sugar ½ cup granulated sugar ½ cup butter-ﬂavor shortening

1 egg 1 cup rolled oats 1 teaspoon vanilla

½ cup Reese’s Pieces® candy ½ cup M&M® candies (only orange, yellow and browns)

Makes 32 cookies

Preheat oven 325˚F. Grease 2 round baking pans; set aside.

Sift ﬁrst 4 ingredients. Blend sugars and shortening. Add egg and beat well. Add the sifted mixture and mix well.

Add oats, vanilla and candies. Blend together well.

Drop by rounded tablespoonfuls onto prepared sheets. Bake 12 to 15 minutes at 325˚F. or until golden brown. Cool cook ies on wire racks.

Per Serving:

Calories: 112 Protein: 2 g. Carbohydrate: 15 g.

Fat: 5 g. Cholesterol: 9 mg. Sodium: 36 mg.

Page 39

Cheesecake

Chocolate Meringue Pie

Crust

1¼ cups all-purpose ﬂour

¾ cup margarine or butter ¼ cup sugar

1 egg yolk Grated lemon peel from

Filling

4 packages (8 ounces each) cream cheese

¼ cups sugar

1 2 tablespoons all-purpose ﬂour 4 eggs 1 egg yolk 2 tablespoons heavy cream Grated lemon peel from

Makes 12 servings

Combine crust ingredients in small bowl; beat until well mixed. Refrigerate, covered, 1 hour.

Preheat oven 375˚F. Press one-third ﬂour mixture into bottom of 9-inch spring form pan. Bake at 375˚F. 10 minutes; cool.

In large bowl, beat cream cheese until smooth. Slowly beat in sugar. Add ﬂour and remaining ingredients. Beat 5 minutes. Press remaining dough around side of pan to within 1 inch of top; do not bake. Pour cream cheese mixture into pan.

Bake 35 to 40 minutes on LOW MIX or until set. Let cheesecake remain in oven 30 minutes. Remove; cool in pan.

½ lemon

¾ cup sugar

2 tablespoons cornstarch 2 cups milk 2 squares (1 ounce each) unsweetened chocolate 3 eggs, separated 2 tablespoons margarine or butter 1 teaspoon grated orange peel 1 9-inch baked pie shell

½ teaspoon cream of tartar

6 tablespoons sugar

Makes 8 servings

Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at HIGH (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at MEDIUM-HIGH (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside.

Preheat oven 400˚F. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiﬀ and glossy. Spoon meringue onto chocolate ﬁlling; spread over ﬁlling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes at 400˚F. or until meringue is brown.

Per Serving:

Calories: 349 Protein: 6 g. Carbohydrate: 45 g.

Fat: 17 g. Cholesterol: 108 mg. Sodium: 228 mg.

Per Serving:

Calories: 560 Protein: 10 g. Carbohydrate: 38 g.

Fat: 42 g. Cholesterol: 223 mg. Sodium: 383 mg.

Page 40

Harvest Fruit Pie

2 cups all-purpose ﬂour 1 teaspoon salt 1 teaspoon ground cinnamon

⅔ cup plus 2 tablespoons vegetable shortening

4 to 5 tablespoons cold water

¾ cup sugar ¼ cup all-purpose ﬂour ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg

6 cups sliced, peeled apples and pears 2 tablespoons margarine or butter 1 tablespoon milk 1 tablespoon sugar

Makes 8 servings

Preheat oven 375˚F. Combine 2 cups ﬂour, the salt and 1 teaspoon cinnamon in medium bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time, until ﬂour is moist ened. Gather dough into ball; divide in half. Roll each half into 9-inch circle. Ease 1 circle into 9-inch pie pan.

Combine mon and the nutmeg; mix with apples and pears. Turn into pastry-lined pan; dot with margarine. Cover with top crust. Brush crust with milk; sprinkle with 1 tablespoon sugar. Trim, seal and ﬂute. Cut small slits in top crust.

Place on low rack. Bake 35 minutes on *HIGH MIX, 375˚F. or until juices begin to bubble.

* Necessary to change temperature on HIGH MIX.

¾ cup sugar, ¼ cup ﬂour, ½ teaspoon cinna-

Per Serving:

Calories: 469 Protein: 4 g. Carbohydrate: 63 g.

Fat: 23 g. Cholesterol: — Sodium: 302 mg.

Peach Küchen

¼ cup sugar

1 teaspoon ground cinnamon 1 cup dairy sour cream 1 egg yolk, slightly beaten 1 teaspoon vanilla

Makes 8 servings

Combine ﬂour, 1 tablespoon sugar, salt and baking powder in medium bowl; mix well. Using a pastry blender, cut in mar garine until mixture resembles coarse crumbs. Turn mixture into baking pan, 8x8 inches. Pat evenly over bottom and onefourth way up the sides.

Arrange peaches on top of ﬂour mixture. Combine sugar and cinnamon; sprinkle over peaches. Combine sour cream, egg yolk and vanilla; pour over peach mixture.

Bake 30 minutes on *LOW MIX, 350˚F. or until juice begins to bubble. Cool; cut into squares.

* Necessary to change temperature on LOW MIX.

Per Serving:

Calories: 230 Protein: 3 g. Carbohydrate: 26 g.

Fat: 13 g. Cholesterol: 47 mg. Sodium: 161 mg.

Coconut Oatmeal Pie

3 eggs, well beaten 1 cup packed brown sugar

⅔ cup granulated sugar ⅔ cup quick-cooking oats ⅔ cup shredded coconut ½ cup milk

2 tablespoons margarine or butter, melted 1 teaspoon vanilla

½ cup broken pecans

1 9-inch unbaked pie shell Makes 8 servings

1 cup all-purpose ﬂour 1 tablespoon sugar

¼ teaspoon salt ¼ teaspoon baking powder ¼ cup margarine or butter

4 to 5 medium peaches, peeled and sliced or 1 package (20

ounces) frozen peaches, defrosted and drained

Preheat oven 450˚F. Combine all ingredients except pecans in large bowl. Add pecans; mix well. Pour into pie shell. Place pie on low rack. Bake at 450˚F. 8 minutes, then bake 15 min utes on *LOW MIX, 350˚F. or until set.

* Necessary to change temperature on LOW MIX.

Per Serving:

Calories: 504 Protein: 7 g. Carbohydrate: 66 g.

Fat: 25 g. Cholesterol: 104 mg. Sodium: 215 mg.

Page 41

Fudge Brownie Pie

¼ cup margarine or butter, ¾ cup packed brown sugar

1 tablespoon instant espresso coﬀee 3 eggs 1 bag (12 ounces) semisweet chocolate chips

¼ cup all-purpose ﬂour

1 cup chopped pecans 1 9-inch unbaked pie shell

½ teaspoons rum extract

1 1 cup whipping cream, whipped stiﬄy Chocolate sprinkles Makes 12 servings

Cream margarine and brown sugar until light and ﬂuﬀy. Stir in espresso. Add eggs, one at a time, beating well after each.

Place chips in 4-cup measure or small bowl. Microwave at MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3 times. Stir chocolate, ﬂour and pecans into butter, sugar, egg mixture. Pour into pie shell.

Bake 24 to 28 minutes on low rack on LOW MIX. Cool. Fold rum extract into whipped cream. Spread on top of pie and decorate with sprinkles.

Per Serving:

Calories: 480 Protein: 5 g. Carbohydrate: 42 g.

Fat: 35 g. Cholesterol: 96 mg. Sodium: 168 mg.

Page 42

Nut Cake With Mocha Frosting

8 eggs

½ cups sugar

1 2 cups hazelnuts or walnuts

¼ cup all-purpose ﬂour

½ tablespoons baking powder

Frosting:

1 pint heavy cream

½ cup plus 2 tablespoons sugar ¼ cup plus 1 tablespoon chocolate-ﬂavor drink mix

½ teaspoons vanilla

2 1 teaspoon instant coﬀee

Makes 10 servings

Grease and ﬂour two 9-inch round cake pans; line with wax paper. Combine eggs and sugar in blender; blend until light and ﬂuﬀy. Add nuts; blend until ﬁnely chopped. Add ﬂour and baking powder; blend until just mixed. Pour into prepared pans. Bake 20 to 25 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool.

For frosting, combine remaining ingredients in medium bowl. Beat until stiﬀ. Frost cake and chill. Cake must be refrigerated.

Per Serving:

Calories: 561 Protein: 9 g. Carbohydrate: 52 g.

Fat: 37 g. Cholesterol: 285 mg. Sodium: 216 mg.

Page 43

Strawberry Puff Ring

Preserve Cake

½ cup water

2 tablespoons plus 1

½ teaspoons margarine or butter

½ cup all-purpose ﬂour

3 eggs 2 cups prepared vanilla pudding or 2 cups sweetened

whipped cream 1 pint strawberries, rinsed, hulled and sliced Powered sugar

Makes 8 servings

Place water and margarine in medium bowl. Microwave at HIGH (100%) until boiling, about 2 minutes. Blend in ﬂour until smooth. Microwave at HIGH (100%) 1 minute. Add eggs, 1 at a time, beating well after each. Preheat oven to 375˚F. Drop dough by tablespoonfuls into 8 equal puﬀs touching each other in 8-inch circle onto greased round baking pan.

Bake 25 minutes at 375˚F. Prick puﬀ with sharp knife in sev eral places to allow steam to escape. Let stand in oven 5 minutes; remove from oven to cool. Cut cooled puﬀ ring in half. Spoon pudding into bottom half of ring; top with strawberries. Replace top half. Sprinkle with powdered sugar.

Per Serving:

Calories: 186 Protein: 6 g. Carbohydrate: 25 g.

Fat: 8 g. Cholesterol: 111 mg. Sodium: 152 mg.

3 cups all-purpose ﬂour 1 teaspoon baking soda

½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg

2 cups sugar

¾ cup margarine or butter, softened

4 eggs 1 cup buttermilk

½ teaspoon vanilla

2 cups preserves (combine 2 or more ﬂavors) 2 cups chopped pecans

Makes 12 servings

Mix ﬂour, baking soda, allspice, cinnamon and nutmeg. Set aside. Beat sugar and margarine until light and ﬂuﬀy. Add eggs, 1 at a time, beating well after each. Stir in ﬂour mixture alternately with buttermilk, beating well after each addition

until smooth. Mix vanilla, preserves and pecans together.

Fold mixture into batter until thoroughly blended.

Pour into grease 10-inch tube pan. Bake 50 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cook ing. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Per Serving:

Calories: 647 Protein: 8 g. Carbohydrate: 97 g.

Fat: 27 g. Cholesterol: 92 mg. Sodium: 278 mg.

Page 44

Classic Cranberry Tea Cake

Sour Cream Pound Cake

¾ cup margarine or butter, softened

½ cups sugar

1 3 eggs

½ teaspoons almond extract

2 3 cups all-purpose ﬂour

½ teaspoons baking powder

½ teaspoons baking soda

¾ teaspoon salt

½ cups sour cream

¾ cup canned whole berry cranberry sauce

Makes 16 servings

oroughly grease and ﬂour a 12-cup ﬂuted bundt pan. With an electric mixer, beat margarine. Gradually add sugar and beat until ﬂuﬀy. Add eggs, one at a time, beating well after each addition. Add extract.

Sift dry ingredients together and add alternately with the sour cream. Fold in cranberries.

Pour into prepared pan and bake on low rack on LOW MIX 35 to 45 minutes or until wooden pick inserted in center comes out clean. Allow to cool on counter 30 minutes. Turn out onto plate and allow to ﬁnish cooling before glazing.

4 cups all-purpose ﬂour 2 teaspoons baking powder 1 teaspoon baking soda

½ teaspoon salt

2 cups sugar 1 cup margarine or butter, softened 4 eggs 1 teaspoon vanilla 2 cups dairy sour cream

½ cup sugar ¼ cup ﬁnely chopped walnuts

2 tablespoons ground cinnamon

Makes 12 servings

Mix ﬂour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the margarine until light and ﬂuﬀy. Add eggs, one at a time, beating well after each. Mix in vanilla. Stir in ﬂour mixture alternately with sour cream, beating after each addition until smooth. Set aside.

Combine batter into well-greased 10-inch tube pan; sprinkle with half of ﬁlling. Repeat with remaining batter and ﬁlling.

½ cup sugar, the nuts and cinnamon. Pour half the

Glaze:

¾ cup powdered sugar ½ teaspoon almond extract

2 teaspoons warm water

¼ cup toasted sliced almonds

Combine ﬁrst 3 ingredients. Drizzle on cake and top with almonds.

Per Serving:

Calories: 350 Protein: 5 g. Carbohydrate: 48 g.

Fat: 16 g. Cholesterol: 62 mg. Sodium: 360 mg.

Bake 45 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few min utes to complete cooking. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Per Serving:

Calories: 586 Protein: 8 g. Carbohydrate: 77 g.

Fat: 28 g. Cholesterol: 109 mg. Sodium: 456 mg.

Page 45

Raspberry Oatmeal Bar

Biscuits

1 package (18.25-18.5 ounces) yellow cake mix

¼ cups quick-cooking oatmeal

½ cup butter or margarine, melted

1 (12 oz.) jar of raspberry jam 2 tablespoons of water 2 tablespoons of sliced almonds

Makes 32 bars

Combine cake mix with oatmeal. Stir in melted butter until mixture is crumbly. Firmly press about 3 cups of mixture in a 13x9x2 pan. Combine remaining mixture with almonds and reserve for later use.

Combine jam and water; spoon over crumb mixture in pan, spreading evenly. Top jam with remaining cake and almond mixture.

Set oven for turntable oﬀ. Bake for 20 minutes at *LOW MIX 350˚F. or until cookies are no longer moist in the cen ter. Cool in pan before cutting into bars.

* Necessary to change temperature on LOW MIX.

5 cups all-purpose ﬂour 3 tablespoons baking powder 3 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup vegetable shortening 2 packages active dry yeast 2 to 4 tablespoons warm water 2 cups buttermilk

Makes 7 dozen biscuits

Combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Dissolve yeast in warm water. Add dissolved yeast and buttermilk to dry ingredients; mix well. Roll out desired amount on lightly ﬂoured surface to a little over ¼ inch thick. Cut with ﬂoured 2-inch biscuit cutter.

Preheat oven to 375˚F. Place biscuits on lightly greased baking pans. Let rise 10 minutes. Bake at 375˚F. 10 to 12 minutes or until golden brown.

Note: Dough can be refrigerated 1 week in an air-tight

plastic bag.

Per Serving:

Calories: 146 Protein: 183 g. Carbohydrate: 24 g.

Fat: 5 g. Cholesterol: 8 mg. Sodium: 135 mg.

Per Serving:

Calories: 54 Protein: 1 g. Carbohydrate: 7 g.

Fat: 3 g. Cholesterol: — Sodium: 78 mg.

Page 46

Page 47

Chocolate Chip Banana

Crumb Loaf

1 package (14 ounces) banana bread mix or banana

muﬃn mix

¾ cup semisweet chocolate mini morsels

Ingredients to complete mix

Crumb Topping:

½ cup chopped walnuts ½ cup all-purpose ﬂour

2 tablespoons granulated sugar 2 tablespoons packed brown sugar

¼ cup margarine or butter

Makes 12 servings

Dissolve yeast in warm water in large bowl. Microwave cot tage cheese at HIGH (100%) until cheese is lukewarm, about 20 seconds; add to yeast mixture. Stir in sugar, caraway seed, salt, soda and egg. Slowly add ﬂour, mixing until dough cleans bowl.

Cover with damp cloth. Place in oven. Let rise at 100˚F. until double in bulk, 30 to 45 minutes. Stir down dough. Divide among two 6-cup greased medium muﬃn pans. Let rise at 100˚F. until double in bulk, about 20 minutes.

Bake 15 minutes on LOW MIX or until tops spring back when touched lightly with ﬁnger.

Per Serving:

Calories: 116 Protein: 5 g. Carbohydrate: 19 g.

Fat: 2 g. Cholesterol: 26 mg. Sodium: 287 mg.

Grease and ﬂour 9 x5-inch loaf pan. For easy removal of ﬁn ished loaf, place a 2½x 16-inch strip of wax paper lengthwise in pan with both ends extending above top of pan.

Combine mix and morsels. Prepare bread mix according to package directions or muﬃn mix according to loaf pan directions. Pour into prepared pan. Combine remaining dry ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs. Top batter with this mixture.

Bake 35 to 40 minutes on low rack on LOW MIX. If wood en pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 5 minutes; remove from pan by lifting both ends of wax paper. Cool completely on wire rack.

Per Serving:

Calories: 338 Protein: 4 g. Carbohydrate: 40 g.

Fat: 19 g. Cholesterol: 46 mg. Sodium: 245 mg.

Caraway Rolls

1 package active dry yeast

¼ cup warm water

1 cup cottage cheese 2 tablespoons sugar 1 tablespoon caraway seed 1 teaspoon salt

¼ teaspoon baking soda

1 egg, slightly beaten 2 cups all-purpose ﬂour

Zucchini Mufﬁns

1½ cups all-purpose ﬂour

½ cup sugar

1 teaspoon baking powder

½ teaspoon ground cinnamon ½ teaspoon salt

1 cup grated zucchini

½ cup chopped walnuts ½ cup raisins

1 egg

⅓ cup vegetable oil

Makes 1 dozen muﬃns

Combined dry ingredients in medium bowl. Mix in remain ing ingredients until just moistened. Spoon batter into greased medium muﬃn pans.

Bake 20 to 24 minutes on *LOW MIX 375˚F. or until tops spring back when touched lightly with ﬁnger.

* Necessary to change temperature on LOW MIX.

Per Serving:

Calories: 204 Protein: 3 g. Carbohydrate: 26 g.

Fat: 10 g. Cholesterol: 23 mg. Sodium: 125 mg.

Makes 1 dozen rolls

Page 48

Apricot Pecan Oat Bran Mufﬁns

½ cup all-purpose ﬂour ½ cup whole wheat ﬂour ½ cup oat bran ¼ cup wheat germ

2 teaspoons baking powder

½ cup orange juice ½ cup packed brown sugar ¼ cup honey

1 cup dried apricots, chopped 1 teaspoon grated orange peel 2 tablespoons vegetable oil

½ cup buttermilk

2 eggs

⅓ cup chopped pecans

Makes 1 dozen muﬃns

Combine all-purpose ﬂour, whole wheat ﬂour, oat bran, wheat germ and baking powder; set aside.

Place orange juice in small bowl. Microwave at HIGH (100%) 1 minute. Add brown sugar, honey, apricots and orange peel. Cool slightly.

Preheat oven to 375˚F. Combine oil, buttermilk and eggs in large bowl. Add apricot/orange and ﬂour mixtures. Stir to just combine ingredients.

Spoon batter into two 6-cup greased muﬃn pans. Sprinkle with pecans.

Bake 15 to 20 minutes at 375˚F. or until tops spring back when touched lightly with ﬁnger.

Per Serving:

Calories: 206 Protein: 5 g. Carbohydrate: 35 g.

Fat: 7 g. Cholesterol: 36 mg. Sodium: 119 mg.

Page 49

No-Knead Cheddar Dill Bread

Hearty Cheese Caraway Bread

2½ to 3 cups all-purpose ﬂour 1 tablespoon sugar 2 teaspoons dill weed 1 teaspoon dill seed 1 teaspoon salt

¼ teaspoon baking soda

1 package active dry yeast 1 cup small-curd cottage cheese

¼ cup water

1 tablespoon margarine or butter 1 egg 2 cups shredded sharp Cheddar cheese 1 egg, slightly beaten Poppy seed

Makes one 8-inch round loaf,

16 servings

Combine 1 cup of ﬂour, sugar, dill weed, dill seed, salt, baking soda and dry yeast in large mixing bowl.

Combine cottage cheese, water and margarine in 2-cup glass measure. Microwave at HIGH (100%) 2 minutes. Add cot tage cheese mixture, egg and Cheddar cheese to dry ingredients. Stir well. Add enough ﬂour to make a stiﬀ dough.

Soak a cloth with hot water, wring it out and place it over mixing bowl. Let dough rise in oven at *SLOW COOK 100˚F. until double in size, about 1 hour.

Grease well an 8-inch round cake pan. Place in pan bottom a wax paper circle cut to ﬁt. Place a strip of wax paper, 2 inches, around pan edge. Grease both wax paper circle and strip. Stir dough down and put in prepared pan, patting the dough to smooth it. Let dough rise in 100˚F. oven until double in size, 35 to 45 minutes.

Brush bread lightly with beaten egg and sprinkle top with poppy seed. Bake 25 to 35 minutes on low rack on LOW MIX. Remove from pan. Cool on wire rack.

* Necessary to change temperature on SLOW COOK.

Per Serving:

Calories: 168 Protein: 8 g. Carbohydrate: 17 g.

Fat: 7 g. Cholesterol: 51 mg. Sodium: 319 mg.

½x 25

6¾ cups all-purpose ﬂour 3 tablespoons sugar

½ teaspoons salt

¼ teaspoon baking soda

1 package rapid rise yeast 2 teaspoons caraway seed 1 cup milk 1 cup water

⅓ cup margarine or butter

¾ cups grated sharp Cheddar cheese

¼ cup melted margarine or butter (for greasing)

Makes 2 loaves,

24 servings

Set aside 1 cup of ﬂour. In large bowl, mix remaining ﬂour, sugar, salt, baking soda, yeast and caraway seed. Heat milk, water and ⅓ cup of margarine until hot to touch, approximately 2 into dry ingredients. Mix in only enough reserved ﬂour to make soft dough. Turn out onto lightly ﬂoured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover; let rise 10 minutes.

Divide dough in half; roll half into a 15x 9-inch rectangle. Sprinkle tightly from short end to other. Pinch dough together at ends and along seam. Repeat with second half of dough.

Brush tops of loaves with melted margarine and sprinkle top with 2 tablespoons from the remaining cheese. Press gently on top of loaves. Place each loaf in a buttered 8

½x4½-inch loaf pan. Let rise in oven on *SLOW COOK

100˚F. 40 minutes.

Bake 25 to 30 minutes on LOW MIX until golden brown. Remove from pans and cool on wire racks.

* Necessary to change temperature on SLOW COOK.

Per Serving:

Calories: 216 Protein: 6 g. Carbohydrate: 30 g.

½ to 3 minutes on MEDIUM (50%); stir

¾ cup of grated cheese evenly over dough. Roll

Fat: 8 g. Cholesterol: 9 mg. Sodium: 343 mg.

Page 50

Onion-Cheese Bread

½ cup chopped onion

(about 1 medium)

1 tablespoon margarine or butter

½ cups buttermilk baking mix

½ cup milk

1 egg, well beaten

½ cup shredded sharp Cheddar cheese

2 tablespoons snipped parsley or 1 tablespoon dried

parsley ﬂakes

2 tablespoons margarine or butter

½ cup shredded sharp Cheddar cheese

Makes 8 servings

Combine onion and 1 tablespoon margarine in small bowl. Microwave at HIGH (100%) until onion is tender, about 2 minutes. Set onion aside.

Preheat oven to 375˚F. Mix baking mix, milk and egg until just moistened in medium bowl. Stir in onion, and parsley. Spread in greased square baking pan, 8x 8 inch es. Dot with 2 tablespoons margarine; sprinkle with ½ cup cheese. Bake at 375˚F. until wooden pick inserted in center comes out clean, about 20 minutes.

Per Serving:

Calories: 210 Protein: 7 g. Carbohydrate: 15 g.

Fat: 14 g. Cholesterol: 50 mg. Sodium: 422 mg.

½ cup cheese

Page 51

Angel Food Cakes.............................................. 30, 33

Bacon, Broiling ................................................... 13

Baking & Desserts ...................................... 28-48

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