BROILED TOMATOES
2 R)_oes
I tablesp_m butter
2 tablespoons grated
Parmesan cheese
1 teaspoon chopped parsley
Cut tomatoes into halves. C_u_fully cut 3 or 4 slashes in lhe cut side of each tomato,
Tuck pieces of butter into Ne Nashes. N a small dish combine the remaining ingredients.
Sprinkle cheese mixture on mmNo hNves, Place tomato halves in an 8oinch baNng pan.
Preheat in Broil Mode for5 minutes. Broil tomat_s for 8 m 10 minutes or until tomatoes are
soft and tops are crusty. Makes 4 servings.
% _easpoon marg_ne
½ teaspoon ninon powder
Dash sak
Dash Mack pep_r
TWICE BA_D POTATOES
4 large baking potatoes 1_½_aspoons salt
_ cup butter or margarine _A teaspoon onion powder
¼ cup milk I)c_h cayenne pepper
¼ cup sour cream Paprika
2 _Nespoons ParmesNl ch_se
Wash potatoes, Place directly on rack and bake in Convection Mo_ at 400°F for 45 minutes
or nmil eaNly Nem_ win a foN Remove from oven and tu:m the temperatm_ control knob
down m 35()°F While still hot, careNlly cut _mtoes in half leng_hwi_ and nemove potau_s
from skins, leaving _m t/8oinch wall. Nace t_tatoes in 2-quart mi×ing _wI. To hot _tatoes,
add butter and INtk, wlfipping until fluffy. Add sour cream, Parmesan cheese, salt, onion
powder and cayenne pepwr. Beat well, adding more _Nlk or butter if necessary. Spuon or
pipe lyotato mixture back into p<Jtam shells. Sprinkle lightly wifl_papNka, N_e potato halves
in a gma_d shNIow baking dish. B_e in oven for 30 minutes or until raps of potatoes begin
m brown. Makes 6°8 servings, NOTE: Potages can _ stuffed in advance and baked when
needed. To heat potatoes after reNgeration, bake in Convection Mode at 350°F for 45 m 50
minutes or until heated through+
OVEN RICE, PILAF
2 tablespoons butter 4 cups chictcxenbroth
1 large oniom chopped 1 tablespoon chopped parsley,
1½ cups une_ked rice Chopped garlic clove
_¼ cnp pignoli (pine nuts) or ¼ teasF_on black _pl_r
slivered almonds
Malt butter in 10_/a-ineh fly pan over low heat. To butter, add onion, _ce and pignoli. Heat,
stimng o_asionNly, until onions are soft and Nee _gins m brown. Remove from heat and
turn rice mixmm into greased 2-qum casserole. Pont chicken broth over rice mixture. Stir in
remaimng ingrediea_ts. Cover casmrnte and bake in Convection Mode at 350°F for 30 m 40
minutes or until rice is cooked. Nuff rice with fork and serve immediately.
Makes 6 m 8 servings.
26
B ADS
Bec-aa_', of the even temperature throughout, the Farberware Convection/Broil Oven is
excellent tbr baking bread. It can also be used when proofing (rising) the ye_t dough. F_r
pr<mfing yeast breads, set in Convection Mode and turn the temperature control knob to the
left edge of the I50"F area R)r1 hour. The air should feeI w_ (about 90°F_. not hot_ Adjust
the temperature control dial accordingt3.
NO-KNEAD HERB BREAD
1 package active dry ?eas_ I _easpoon celery salt
_/_cup warm water (lfl5'M 15_FI 1 teaspoon chives
l cup boiling water I teaspoon dill weed
2 mblesl_×ms bu_er or margarine ½ masp(xm basil
2 tablespoons sugar 3V_vups all purpose tloar
[ teaspoon salt 2 eggs
[ teaspoon chopped parsley Butter or margarine
Dissolve yeast in Vacup warm water. In 3-quart mixing bow! lx*ur 1 cup boiling water over
butter, sugar, salt. parsle} flakes, celery sNt, chives, dill weed and basil: stir until butter melts
and mixture is cool. With mixer on low sl.med beat in I _½c_ttpsof the flour until blended:
beat on medium s_ed fl-_rI minute. Stir in dissolved yeast and eggs. Stir in enougfi ot the
remaining [lour. about 1% cups. to make a stiff batter. At meamm speed beat for I mutate_
(Dough will be soft. _Cover bow! tightly. Let rise in Convection Mode with tetnperamre
control knob set to lel_ cdge of 150°F ,air should be warm. not hot }until doubled_ about 1
hour. Stir down batter and tm'n into grea_d 2-quart casserole. Cover Let rise in oven fg_r30
mmmes longer. Bake in oven at 300°F for 55 minutes to 1 hour or until loaf sounds hollow
when tapped. Rt_b surl)ce with bu_ter. Remove loaf from casserole and cc_k Makes 1 loaf
BANANA-NUT BREAD
'/:., cup butter or margarine, softened ! maspcdm baking _waer
_'_.cup sugar 1 teaspoon baking _da
I teaspoon vanilla I cup mashed banana
2 eggs ial_mt two ri_ bananas)
1'A cups all pu_,_ flour 1 cup wNnuts, coarsely chopped
I maspo*'m salt
In 3-qur,_ mixing bowl mix butter _md sugar until fluff}. Add vanilla and egg_. In small
m_xing bowl mix together Ilour. salt. baking powder and baking s_a. Add flour mixture and
mashed banana altematcb m butter mixture, stirring well at_r each addition. Add chopped
nu_s_Sur until well blended. Turn into a gre_ksed 8_/5x 4V.,x 2!z_-inch luaf pan. Bake in
Convection Mode at 3L_t"F for 50 t:o55 minutes or until wooden pick inserted into loaf
comes out dean. Makes 1 k_d.
COF_E LOAF
1 cup sugar Melted butter or margarine
2 teaspoons cinnamon ½ °i cup chopped walnuts, pecans,
1 loaf (1 lb.) frozen yeast bread, blanc_e_d slivered almonds m_d
partially thawed raisins
Grease !O-inch Bundt pan _r angel lb,od cake pan. Mix sugar and cinnamon. Cut. bread into 8
to 10 slices and each slice into quarters, Roll each piece into a ball; coat with butter and toss
in cinnamon° sugar mixmre_ Place single layer of bails into prepared pan, so that _ey just
much, and sprinkle tops with nuts. Repeat with rerr_aining dough and nuts, tbrming second
layer Let ri_ in Convection M_e with temperature control knob _t to left edge of I5#T
(Nr should be warm_ not hot) until doubled, abou_ I to I _ hours_ Then bake in oven at 300_F
for 25 to 30 minutes or until loaf sounds hoiiow when rapped, Immediately remove frown 27
pan ohm serving plate, To serve, break apart win fi_rk or fingers. Makes 8 m 10 servings_
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