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Baked Stuffed Fillets:
2 Slices Dry bread, nely chopped 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 llets 1 Small Onion, chopped
1/2 tsp. Thyme Paprika, to garnish Salt and ground black pepper, to taste
Set Rack in 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 llets. Roll-up and secure end
with wooden pick.
Lightly wipe Cookwell and Rack with cooking oil. Place rolled llets on Rack in preheated
Cookwell. Cover; bake 20 to 30 minutes or until sh akes.
Serves 4.
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 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.
COOK
Summer Vegetable Soup:
2 Tbsp. Vegetable oil 1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled, chopped and cubed 12 Oz. Shelled Peas, fresh or frozen
2 Large Carrots, thinly sliced 1 Medium Leek, thinly sliced
1/2 tsp. Sweet basil 1/2 Lb. Asparagus, top stalks
1/2 tsp. Italian herb seasoning 1/2 Lb. Mushrooms, thinly sliced
4 to 5 Cups Chicken broth Salt and ground black pepper, to taste
Grated Parmesan, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables, herbs, salt
and pepper. Cover; cook 15 to 20 minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle
into bowls, top with Parmesan cheese.
Serves 4.