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ingredients; repeat for second layer topping with cheese. Place Cookwell
in preheated Heatwell. Cover; bake 20-30 minutes.
Serves 4.
Spaghetti Pie
1 Lb. Lean ground beef, crumbled 2 Eggs
1 Small Onion, chopped 1/3 Cup Grated Parmesan cheese
1 Tsp. Chili powder 2 Tbsp. Margarine
1 Tsp. Italian herb seasoning 2 Cups (8 Oz.) Shredded
1 Pkg. (7 Oz.) Spaghetti noodles, Mozzarella cheese, divided
cooked 1 Jar (24 Oz.) Spaghetti sauce
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onion,
chili powder and seasoning. Cover; cook 10 to 12 minutes or until
browned. Remove from Cookwell into bowl; set aside.
Combine spaghetti, eggs and Parmesan cheese. Place margarine in
Cookwell. Cover; cook until melted. Spread evenly over bottom of
Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of
spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half
the Mozzarella cheese over spaghetti crust. Combine meat and
spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining
cheese. Cover; bake 25 to 30 minutes or until center is set.
Serves 4.
Turkey Mornay
2 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
1 Cup Chicken broth 1/2 to 3/4 Cup Milk
6 Slices Turkey breast meat 1 Tsp. Grated Lemon peel
(approximately 1 Lb.)
1/4 Lb. Sliced Prosciutto ham Salt and white pepper, to taste
1/4 Cup Margarine 1/4 Cup Grated Parmesan cheese
1/4 Cup All purpose flour 1 Tsp. Chopped parsley
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or until
tender. Remove broccoli and Rack. Discard water from Cookwell.
Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour to form a roux. Gradually stir in broth and milk to desired
thickness. Add lemon peel, salt and pepper; stir. Remove from heat.
Lightly spray Cookwell with spray cooking oil. Arrange broccoli in
Cookwell; layer turkey, then ham.
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over
the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or
until bubbly hot.
Serves 4 to 6.
Baked Stuffed Fillets
2 Slices Dry bread, finely chopped
Salt and ground black pepper, to taste
1/2 Cup Chopped mushrooms 1 Tbsp. Lemon juice
1/2 Cup Shredded carrots 1/4 to 1/2 Cup Water
1/2 Cup Chopped celery 4 (8 Oz.) Orange Roughy or Sole
1 Small Onion, chopped fillets (approximately 2 Lb.)
1/2 Tsp. Thyme Paprika, to garnish
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F.
Combine bread crumbs, vegetables, thyme, salt and pepper in
medium mixing bowl. Add lemon juice and water to desired moistness.
Divide and spread evenly over fillets. Roll-up and secure end with
wooden pick.
Continued
MW 6qt #63847 10/25/01 2:30 PM Page 11 Sally Mercury:65946 Metalware books:63847: