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WHITE SAUCE
1 tablespoon butter or margarine
1 tablespoon flour
¼ teaspoon salt
1
/8 teaspoon pepper
1 cup half-and-half or milk
Put butter into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 30 to 60 seconds or until
butter is melted. Stir in flour, salt, and pepper making a
smooth paste. Gradually add milk; stir well. Cook
uncovered at POWER HI for 2 to 3 minutes or until
thickened; stir vigorously two or three times. Let stand
1 minute. Serve as a light sauce for entrées or open-
faced sandwiches. 1 cup thin white sauce.
VARIATIONS
Medium White Sauce: Increase butter and flour to 2
tablespoons. Continue as directed. Serve with cooked
vegetables for a creamed side dish.
Thick White Sauce: Increase butter and flour to 3
tablespoons. Continue as directed. Serve as topping for
entrées of chicken or turkey or in casseroles.
COUNTRY BUTTERMILK BISCUITS
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine, cut into small pieces
2
/3 cup buttermilk
Preheat CONVECTION to 450°F. Combine flour,
baking powder, sugar, baking soda, and salt in a
medium mixing bowl. Cut butter into flour until mixture
resembles coarse crumbs; add buttermilk. Mix just until
dry ingredients are moistened; do not over mix. Turn
dough out onto a lightly floured surface; knead 8 to 10
times. Roll or pat out ½-inch thick. Cut with 2-inch
cutter dipped in flour. Place cut biscuits on ungreased
12-inch metal pizza pan. Place on CONVECTION
Rack. Cook CONVECTION (450°F) for 10 to 12
minutes or until lightly browned. Serve warm. 20
biscuits.
TOASTED GARLIC BREAD
½ cup butter or margarine, softened
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 loaf (10-inch) round Italian bread
2 tablespoon grated Parmesan cheese
Preheat CONVECTION to 450°F. Combine butter,
parsley, garlic, salt, and pepper in a small mixing bowl;
mix well. Cut bread loaf in half lengthwise; spread
seasoned butter on each half. Sprinkle with Parmesan
cheese. Place CONVECTION Rack on turntable. Place
one bread half on rack. Cook at CONVECTION
(450°F) for 5 to 7 minutes or until lightly browned.
Repeat with remaining bread half. 8 servings.
Desserts
CARAMEL CUSTARD
1 cup sugar, divided
3 tablespoons water
2 cups milk
4 eggs, beaten
½ teaspoon vanilla extract
Combine
2
/3 cup sugar and water in a 1-cup glass
measuring cup. Cook uncovered at POWER HI for 5½
to 6 minutes or until sugar is golden brown. Pour into
six buttered 6-ounce glass custard cups; set aside.
Pour milk into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 4 minutes. Beat eggs,
remaining sugar, and vanilla in a 1-quart glass
measuring cup; gradually stir in milk. Pour over caramel
in custard cups. Arrange in a circular pattern on
turntable. Cook uncovered at POWER 5 for 9 to 10
minutes or until custard is set. Let stand until cool.
Refrigerate covered for at least 3 hours before inverting
to serve. 6 servings.
GRAHAM CRACKER CRUST
¼ cup butter or margarine
1¼ cups graham cracker crumbs
2 tablespoons sugar
¼ teaspoon cinnamon
Put butter in a 9-inch glass pie plate. Cook uncovered
at POWER HI for 1 to 1¼ minutes or until butter is
melted. Mix crumbs, sugar, and cinnamon; add to
butter. Mix well. Press mixture firmly against bottom
and sides of pie plate. Cook uncovered at POWER HI
for 1½ to 2 minutes or until set. Cool completely before
filling. One 9-inch crust.
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