OLD-FASHONED MEAT LOAF
2 pounds ground beef cop milk
cup dried bread crumbs 2 [eaqx)ons sell
! troth, finely chop_d _A teaspoon black pepper
2 eggs 2 _aNegpoonssteak sauce
½ cup catsup Seasmte*tgait
In 3-quit nuxing bowl combine _d. bread crumbs, onion, eggs catsup, milk. salt and
papist. Mixwell. Shape mea_loaf in drip tra} u_Itoa_ _ [ × 5.-inch oval. Spread s_eak +auce
on top of loaf. Sprin:tdewith seasoned salt. Bake in Convec;ion Mode at 350"F tbr 50
minutes. Makes 6 m 8 se_wings.
VARIATIONS:
Other vege_bles may be added to basic meat loaf for flavor and mxture such as: chopped
celery, green pepper, stewed tomatoes_ sliced olives. Italian seasonings_d_ili powder or your
favorite herbs and spices.
APR1COT OVEN RIBS
2½-3 pounds pork spare nhs_ _Acup catsup
crack_ I cup apricot preserves
4 masp_ms Iemon lmce ]_ cup soy sauce
,_ masp_n ground ginger ½ te_a;spoongarlic powder
•-. teaspoon hot pepper sauce I teaspoon mustard
Place ribs. meav side up directly m_rack over drip tray _Bake in Convection Mode at
35ff'F for 50 to 60 minutes./n 2-quart mixing bowl mi× remmnmg ingredients until blended
Remove ribs from oven and baste both sides with apricot sauce Turn mm_ratum ctmtm]
knob down m 300°F Bake ribs for 15to 30 minmes longer, basting once or twice during
cooking Serve extra sauce with fibs. Makes 4 to 6 smvings.
HAM IN BURGUNDY \VINE GL_
instead of messing an extra pan tier the glaTv, u_ the dNp tray to make the g_aze as the ham
t'oasLs,
I t(_ lb,) fully cooked smoked tmm haft 17._cups burgundy wine
I can 18 oz.} crashed pineapple 2 cups heefur chicken broth
'/_ stuN/finely chopped onion 2 crushed garlic cloves
1 tablesp_{m t3nur or eornstareh 2 _ea_poons mustard
Trim Nt from ham. Combine remaining ingredien|s and pour into oven drip u'ay Nace ham
on rack over drip tray. Roast in Convegtion Mode a_ 3(R/°F R,r 2 hours or uulil mea_
them_ometer reads 140'_R basting I>eqaently w,h pan juice_ Skim fat fl°om gravy and
seawe over sliced ham. Makes 0 to 8 servings.
OVEN@_RIED CHICKEN
1 cup dried bread crumbs _ teaspoon basil
3 doves garlic, minced _/_teaspoon dried parsley
I _ables_×_on Pam_esan cheese I (2%_3V_ lb) b_oilerofryer
I teaspoon omon powder chicken, cut up
_Ateaspoon oregano 3_4 tablespoons vegetable dl
In Nastic bag combine first 7 ingredients. Shake well to mix thoroughly+ Brash cNcken witlh
oil. Put 2 or3 Neces of chicken in bag at a time. Shake unO/welt coated. Place chicken
directly on rack over drip tray_ Bake in Conv_tion Mode a1350_F for 45 m 50 minutes or
until golden N_>wn Makes 4 servings_
VARIATION:
OVEN:FRIED FISH
22 SuNtitute I pound _¥esh or fi'ozen thawed fish fitlet_ for chicken. Continue as alcove.
Bake 15 to 20 minutes or until fish flakes easily with a f2:_rk.
LEMON HSH FILLETS
1 txmnd fresh or ffoz_en flounder ¼ cup lemon juice
fillets, thawed _/_cup water
1 small onion, finely chopped 3 tablespoons sW sauce
I large clove garlic, finely chopped 2 tablespoons dry wNte wine
Place fish in oven drip troy. Combine remaining ingredients and pour over fish. Marinam 1 m 2
hours in refrigerator+ Bake in Convection Mode at 300<'F for 15 to 20 minutes or until fish
flakes easily with a tk_rk.Makes 4 se_ings.
DUCKLING WITH S G
1 duckling (about 4 lb.). ready-to-c{._k 9; teaspoon WpFmr
V; cup butter _/; teaspoon thyme
I smNl onion, minced _Ateaapoo_ nutmeg
I _/?cups diced celery' t large orat_ge, peeled and cbopwd
l_/5.cups fine Dead: crumbs % cup orange juice
I teaspoon ant
Wash duckling and pa dry, Melt butter in 2-quart saucepan; add onion and diced celery and
cook over low heat until onion is translucent and celery tender. Remove from }tea. Add
remaining ingredients; mix well and let cool Filt duckling with stuffing aitd s_cnre opening,
With lbrk, prick skin a wtrious intervals. Place in Convection M(x.teon rack a/x)ve drip tray
R,_asta 4_T_F for / :%m 2 l_omsor untildane. If desired, duckling may be brushed with 9_
cup orange jmce during the last 15minums of cooNng Makes 4 se_ngs.
CHEESE AND TOMATO LASAGNA
I packagv:.(/IK) lagag_a nocOles
3 eggs, beaten
2 containers (15 oz. each) ricotta cheese
2 tablespoons oregano
2 cloves garlic.,chopped fine
1_/_teaspoons sNt
½ tension black pepper
1 pound mozzarella ch_se,
thinly slk:ed
I cup finely grated Parmesan ch_se
5 cups spaglmtti sanoa
Cook lasagna noodles according m package directions; drain. In medium bow1 mix eggs,
ricotta cheese, oregano, garlic, sNL and pc_gper_ Spread _Acup of the spaghetti sauce in
bottom of I4 x I2 x 2oinch roasting pan. N_p with _Aof the noodles, _ each of the
mozzarella cheese, ricowa cheese mixtmv. "l_p with I t/_ cups of spagheN sauce and !incup
of the Pam_csan cheese° Repeat layers once. %p with remNNng n(×_dles, sauce and
Parmesan ch_. Cover tightly with aluminnm foil Bake in Convection Mode at 400°F
lbr I hour. Remove foil. Continue baking t_r 15 m 20 minutes or until hot and bubbly
Makes 8 to 10 servings_
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