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Lightly spray Cookwell and Rack with spray cooking oil. Place rolled
fillets on Rack in preheated Cookwell. Cover; bake 20 to 30 minutes or
until fish flakes.
Serves 4.
Rice Pudding
5 Cups Milk* 1-1/2 Tsp. Cinnamon
2 Egg yolks, optional 1 Tsp. Nutmeg
1/2 Cup Long grain rice 1/4 Tsp. Grated orange rind
1/2 Cup Sugar 1 Tsp. Vanilla
3 Tbsp. Margarine Fresh raspberries, to serve
Preheat 6-Qt. Roaster Oven to 300˚F.
Lightly spray Cookwell with spray cooking oil. If egg yolks are
added, stir into milk until well blended. Pour milk carefully into
preheated Cookwell.
Add remaining ingredients; stir until well mixed. Cover; bake 70 to
75 minutes or until set, stirring every 20 minutes.
Serve with raspberries or fresh seasonal fruit and milk.
Serves 4 to 6.
* 2%, whole or evaporated milk, or half-and-half
Traditional Bread Pudding
6 Slices Day old white bread 4 Eggs
1-1/2 Cups Milk 1/2 Tsp. Vanilla extract
1 Can (12 fl. Oz.) Evaporated milk 1/2 Tsp. Almond extract
1/2 Cup Granulated sugar 1 Tsp. Pumpkin pie spice
1/2 Cup Firmly packed brown sugar 1/4 Cup Chopped pecans
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 300˚F.
Lightly spray Cookwell with spray cooking oil. Tear bread into bite-
size pieces and arrange evenly into Cookwell.
In large saucepan, combine milks and sugar and bring to a simmer
over low heat, stirring constantly. Place eggs in large mixing bowl and
beat lightly. Continue beating on low speed while slowly pouring hot
milk mixture into eggs. Add extracts and pumpkin pie spice. Pour over
bread mixture. With the back of a spoon lightly press bread into
custard. Sprinkle pecans over top.
Set Cookwell into preheated Heatwell. Cover; bake 40 to 50 minutes
or until set.
Serves 4 to 6.
Twice Baked Sweet Potatoes
4 Sweet potatoes 2 Tbsp. Brown sugar
2 Tbsp. Margarine 1/4 Tsp. Almond extract
1/4 Cup Milk 4 Tsp. Margarine
Place Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set
potatoes on wire rack in preheated Cookwell.
Cover; bake 40 to 45 minutes or until set.
With paring knife, cut an oval opening in top of each potato; discard
oval pieces. Remove pulp and place in mixing bowl. Add remaining
ingredients except for 4 Tsp. margarine; beat until smooth. Fill potato
shells with mixture. Place 1 Tsp. of remaining margarine on top of
each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes
are hot.
Serves 4.
MW 6qt #63847 10/25/01 2:30 PM Page 12 Sally Mercury:65946 Metalware books:63847: