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along with remaining ingredients except for 2 Tbsp. chicken broth and
cornstarch in Cookwell. Stir until well mixed. Place Cookwell into
Heatwell. Cover; bake 20 to 25 minutes.
Blend cornstarch and remaining chicken broth. Stir into bean
mixture. Cover; bake 10 to 15 minutes or until sauce has thickened.
Serves 4.
Squash Souffle
2 Lb. Acorn or Butternut squash 1/4 Tsp. Cream of tartar
2 Eggs, separated 1-1/2 Cups (6 Oz.) Shredded
1 Cup Lowfat plain yogurt or Cheddar cheese
sour cream 4 Slices Bacon, cooked, drained,
2 Tbsp. All purpose flour crumbled
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover; preheat
to 350˚F. for 20 minutes.
Cut squash in quarters; remove seeds. Place squash on Rack. Cover;
steam 20 minutes or until tender. Remove squash and Rack. Discard
water from Cookwell.
Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites
with cream of tartar until stiff. Fold egg whites into yolk mixture.
Lightly spray Cookwell with spray cooking oil. Scoop squash from
skin. Layer half the squash, egg mixture, cheese and bacon in
Cookwell; repeat. Place Cookwell into Heatwell. Cover, bake 25 or 30
minutes or until set.
Serves 4 to 6.
Shrimp and Scallop Kebobs
4 Oz. Deveined Shrimp with tails left on
1 Small Red pepper, cut into pieces 2 Tbsp. Orange juice
4 Oz. Sea scallops 2 Tbsp. Teriyaki sauce
1 Small Yellow pepper, 2 Whole Lettuce leaves
cut into pieces Cooked Rice, to serve
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Alternate on two wooden skewers: shrimp, red pepper, scallop and
yellow pepper. Combine orange juice and teriyaki sauce. Brush over
kebobs.
Place kebobs on Rack. Arrange lettuce leaves over kebobs. Cover;
steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves.
Serve over cooked rice.
Serves 2.
Tangy Beans
1 Lb. Green string beans, 1 Tbsp. Cider vinegar
stems removed 2 Tbsp. Granulated sugar
1/4 Cup Sliced Water chestnuts 1 Tbsp. Teriyaki sauce
1 Green onion, thinly sliced 1 Tbsp. Sesame seeds
1/2 Cup Chicken broth, divided 1 to 2 Tsp. Cornstarch
1 Tbsp. Olive oil
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover; preheat
to 350˚F. for 20 minutes.
Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or
until tender. Remove beans and Rack. Discard water from Cookwell.
Lightly spray Cookwell with spray cooking oil. Place steamed beans
MW 6qt #63847 10/25/01 2:30 PM Page 20 Sally Mercury:65946 Metalware books:63847: