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1. Combine wheat germ, flour, and salt in small
bowl. Cut in shortening. Stir in water. Press
dough firmly against bottom and sides of 9-inch
pie plate. Pierce bottom and sides with fork.
Cook on Full power for 45 seconds to 2
minutes, or until cooked but still slightly moist.
2. Sprinkle bacon, cheese, and onion on crust.
3. Beat together eggs, evaporated milk, and
seasonings until well-blended. Pour into shell.
Cook on Cook Level 4 for 10 to 14 minutes, or
until knife inserted in center comes out clean.*
Pasta and Rice Cooking Guidelines
1. Use hot tap water. It will boil faster than cold.
2. The amount of oil in the water, is important
when cooking pasta and rice, as it helps to
keep the water from boiling over.
3. Cook pasta and rice in a covered dish, for faster
cooking. Glass lids or heavy-duty plastic wrap
are the best coverings to use since they are the
most water-vapor-proof.
Wheat Crusted Quiche
Yield: 6 servings
3/4 cup wheat germ
3/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
9 to 10 slices (1/2 lb.) bacon, cooked and crumbled
3/4 cup shredded Swiss cheese
1/4 cup minced onion
4 eggs
1 cup evaporated milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4. Use a large enough dish so water completely
covers pasta and rice.
5. Pasta can be reheated quickly in the microwave
oven. Pasta should be reheated on Full power
in a covered casserole. For a large quantity,
add 1 to 2 tablespoons liquid before reheating.
Stir once or twice during reheating.
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).