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BACON-CHEESEBURGERS
3 slices bacon
1 pound lean ground beef
2 teaspoons Worcestershire sauce
¼ teaspoon onion powder
1
/8 teaspoon black pepper
4 slices Swiss cheese
4 hamburger buns, toasted
Place bacon on a microwavable roast rack. Cover with
double thickness of paper towel. Cook at POWER HI
for 2 to 3 minutes or until just crisp. Cool; crumble.
Combine bacon, ground beef, Worcestershire sauce,
onion powder, and pepper in a mixing bowl. Shape
mixture into four ½-inch thick patties; arrange on a
microwavable and ovenproof baking dish. Place on
convection rack and turntable. Cook at COMBI HIGH
for 13 to 16 minutes or until well done. Top each patty
with a Swiss cheese slice. Cook at COMBI HIGH for 45
to 60 seconds or until cheese is melted. Serve on buns.
4 servings.
OPEN-FACE SUB MELTS
1 cup thinly sliced mushrooms
4 thin green pepper rings, cut in half
2 thin red onion slices, separated into rings
2 radishes, thinly sliced
¼ cup Italian salad dressing
1 loaf (10 inches) French bread
¼ cup mayonnaise
6 slices tomato
4 slices (1-½ ounces each) mozzarella or Swiss
cheese
½ pound (8 ounces) sliced salami, bologna, turkey,
roast beef, or ham
Alfalfa sprouts
Combine mushrooms, green pepper, onion, and
radishes in a small mixing bowl. Pour dressing over
vegetables; toss lightly to coat. Set aside to marinate
for 15 to 20 minutes. Preheat CONVECTION to 425°F.
Slice bread loaf in half lengthwise, then in half
crosswise to make four halves. Spread mayonnaise on
each bread half; set aside. Drain vegetables; discard
marinade. Layer each bread half with marinated
vegetables, tomato, meat and cheese. Place bread
halves on CONVECTION Rack on turntable. Cook at
CONVECTION (450°F) for 8 to 10 minutes or until
cheese is melted. Garnish with alfalfa sprouts.
4 servings.
OPEN-FACE TUNA MELTS
1 can (6-½ ounces) tuna, drained and flaked
¾ cup alfalfa sprouts
1
/3 cup mayonnaise
1
/3 cup sliced celery
¼ cup thinly sliced green onions
½ teaspoon dried dill weed
1
/8 teaspoon salt
dash black pepper
4 slices whole wheat bread, toasted
4 large slices tomato, cut ¼-inch thick
4 slices American cheese
Preheat CONVECTION to 450°F. Combine tuna,
alfalfa sprouts, mayonnaise, celery, green onions, dill
weed, salt, and pepper; mix well. Place ¼ of tuna
mixture on each bread slice; spread evenly to edges.
Top with tomato slice and then cheese slice. Place
bread slices on convection rack on turntable. Cook at
CONVECTION (450°F) for 9 to 10 minutes or until
cheese is melted. 4 servings.
Starters and Snacks
PIGS IN A BLANKET
1 package (8 ounces) refrigerated crescent dinner
rolls.
1 pound cocktail franks or Vienna sausages
spicy brown mustard
Preheat CONVECTION to 400°F. Unroll dough onto
light floured surface; separate in to four rectangles.
Pinch seams to seal perforations. Beginning at shorter
side, cut each rectangle into 12 thin strips (each about
½-inch wide) with scissors. Wrap each frank with
dough strip. Place 16 wrapped franks at a time in an
8x8x2-inch glass baking pan. Cook at CONVECTION
(400°F) for 12 to 14 minutes or until lightly browned
and thoroughly heated. Repeat with remaining franks.
Serve with spicy brown mustard. 48 appetizers.
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