APPETIZERS CHICKEN PU_S
CHEESE PINWHEELS
1 package (3 oz.) cream cheese, softened 1 can (8 oz.) crescent
Ji_small onion, minced refrigerator dinner rolls
1 egg yolk % cup grated Parmesan cheese
% teaspoon dill weext
Mix first 4 ingredients until well blended. Unroll dough; separam into 4 rectangles of 2
crescent mils each. Press: dough together dang perforated line. Divide cre_ cheese
mixture into 4 pans. Spread 1 pat_ eveuly over each Neee of dough, leaving _ inch
margin on all sides. Sprinkle grated cheese evenly over cream cheese mixmpa. Roll up,
each pi_e of dough in jellyomtl fashion_ starting a wide end. Cut each roll into 8 slices.
Na_ on greas_l bak:ing Sheets, Bake in Conv_tion M_e at 375°F for 12 te 15 minutes
or until rolls am browned. Makes 32 Nuwheeis.
CHEESE WAFERS
_½ cup butter or margarine, softened l cup grated Swiss cheese
3z_cup NI purtx_se flour /_ teaspoun salt
_/_teasptxm @ mustard < maspoon wNle pepper
In bowl mix NI iugrexlients until blended. Drop by teasp_nNls onto tmgyeased baking sheet
2 inches apart. Bake in Convection Mode at 350°F thr 15 to 20 minutes or until d_p golden
brown° Cool on nick. Store m air tight container Makes 3 do_n ap_tize_.
ORIENTAL CHICKEN KABOBS
zzcup vegetable oil _Ateaspoon ground ginger
V-,cup sW sauce 2 whole cNcken breasls, boned.
1 tablestx_onsugar skinned and cut inlo 1%- inch pieces
2 tablespnons vinegar ! green pepper, cur into _-inch Neces
I clove garlic minced 1 can (20 oz,) pineapple chunks
Mix first 6 ingredmnts. Pour into sturdy plastic bag containing chicken pmces. Marinate in
refrigerator, turning occasionally, at leas14 hours or overnight. Drain. l_eheat in Broil Mode
lbr 5 minutes, Arrange chicken, green pepper and pineapple on small wooden picks_PJace on
rack above drip tray, Broil for 5 to l0 minutes or until chicken is tender. Turn after 5 minums.
Makes about 3 dozen appelizers
RUMAKI
% cup soy sauce
_km_Lspoonground ginger
_ teaspoon curry powder
1/4pound chicken |ivers. cut in half
!'Apound bacon, cu_ in half
] can (g _Z_oz. twatel- chestnntg.
drained and cut in half
Mix fi_t three mgredien[s in a sturdy plastic bag. Add chicken livers and marinate in
retrigeramr rot 4 hours or overnight, mmmg occasionally Pretreat in Brnil Mode for 5
minutes. Wrap bacon stop around one chicken liver and water chestnut: fasten with
wooden pick. Repeat with remaimng ingredients. Broil for about 25 ruJnu[es. Makes about
30 appetizers.
2O
1 cup albpurpose flour 1 cup chicken broth
1 tablespoon chopped parsley ½ cup butter or margarine
½ teaspoon onion salt 4 eggs
1 mascon poultry seasoning t cup finely diced cooked cNcken
Dash cayenne pepwr % cup slivered blmlched almonds
Deheat in Convection Mode m 325':'F. Grease baking sheets Mix first 5 ingredients in small
bowl. In 2-Nuart saucepan heat chicken broth and butter to lx_iling, _irriug occasiouNly
Reduce heat m low; with s_on quickly stir in flour mixture until ball forms and leaves side
of pan, Remove from hen Beat in eggs umil well blended Stir in cNcken and almonds.
Drop by teaspc_ontitls Ohm greased baking sheet Bake for 25 minutes or until golden brown.
M_.es 4 m 5 dozen appetizer.
l g4,IN DIS S
FLANK STEAK CONq_NENTAL
¼ cup sw sauce '!/4 teaspoon black ire\pper
2 tablespoous vegetaNe oil ½ teaspoon salt
2 tablespoons tomato paste 1 clove garlic, crashed
3/4 teaspoon oregano 1 (2 lb) flank steak
Mix fi_t 7 ingredients in smaU bowl, Score steal:, on both sides. Pour marinade over steak in
sturdy plastic bag, Tie _curely. Marinate in ret_gerator severaI hotl_ or overnight, mining
cuzcasionally, Pl_eheut in Broil Mode for five minutes. Remove meat frnm bag. Naee on rack
above drip tray. Broil tier i0 to i2 minutes. To serve, cut meat across g-cain at a skmted angle
into very-thin slices, Makes 6 to 8 servings.
NO'I_2 Steak may be cut before rrmdnating_ Broil slices a_ut 5 minutes.
POT ROAST
The Convection Oven can _ used as a slow cooker. Set the: timer to "St_ On".
1 (4 lb.) bottom round or ramp mast 3 tablespoons butter, fat or oil
3 medium palates, peeled and 2 cups _efbroth or water
cut into P:i-i_ch slices ½ te_lx_on salt
3 carrots_ cut into 2-inch pieces % teaspoon black pepper
3 onions, cm. _nto V_-inch slices
Brown all sides of the roast in bottom of 3 -quart cas_mle+ Add pe4atc_s, carrots and onions
m casserole In small bowl mix together broth, salt and pepper. Pour over meet and
vegetables. Cover. C_3k in Convectkm Mode at 225°F for 8 m 10 hours or until meat is
tender; Makes 6 m 8 servings.
N(YFE: Meat :may _ cooked in the Convectkm Mode at 35&F for 2 %.m 3 hours.
S±"d_T AND PEPPER PORK ROAST
I tablespoon prepared mustard 2 tablespoons honey
1 (3 lb.) boned and fled pork roast 1 tablespoon coarse sNt
1 tablesp_m crashed pep_rcoms
Mix honey arid prepared mustmd; brush on pork roast. Mix salt and _ppercoms; roll meat in
mixture Roast at 3(X!"F for 1 hour and 45 minutes or until meat thermometer reads 170°F
Makes 6 to 8 servings.
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