Mini Mexican Meatballs
1 pound lean ground beef
1 (1
1
⁄4 oz.) package taco seasoning mix
Bottled salsa or picante sauce
Thoroughly blend seasoning mix into
ground meat. Shape into meatballs about
1
1
⁄4 to 1
1
⁄2 inch in diameter and place
directly on rack. Bake according to
guidelines until well browned. Serve
with salsa.
Mini franks
1 pound package cocktail franks
2 refrigerated pie crusts
Roll pie crust slightly to create a square
shape and cut into 24 2-inch squares.
Repeat with second crust. Place a frank
on each square and fold over opposite
corners; press to seal.
Place fold side down directly on rack
and cook according to guidelines until
browned. Repeat with second batch.
Serve hot with mustard or ketchup.
Spicy Chicken Drumettes
20 chicken drummettes
3 tablespoons soy sauce
2 tablespoons hot pepper sauce (increase
amount for spicier drummettes)
Dip
2
⁄3 cup light sour cream
2 tablespoons minced green onion
3
⁄4 teaspoons soy sauce
Combine soy sauce, hot sauce and
drummettes in a zip top bag. Marinate in
refrigerator for 1-2 hours. Mix Dip and
Chill.
Remove chicken from marinade and
drain. Place
1
/2 the chicken drummettes
on each rack and cook according to
guidelines until done.
Barbecued Shrimp
1 pound raw peeled and deveined
shrimp
Barbeque sauce
Thread raw shrimp on 6 inch bamboo
skewers and brush with barbecue sauce.
Place shrimp on rack and cook accord-
ing to guidelines until shrimp are pink.
PREHEAT
FAN SPEED
RACK USETEMP
YES 20-24400˚ LOW
TIME YIELD
Guidelines at a Glance
TM
5-6
MIN.
PREHEAT
FAN SPEED
RACK USETEMP
YES 48400˚ HIGH
TIME YIELD
Guidelines at a Glance
TM
6-7
MIN.
PREHEAT
FAN SPEED
RACK USETEMP
NO 20400˚ HIGH
TIME YIELD
Guidelines at a Glance
TM
8-10
MIN.
PREHEAT
FAN SPEED
RACK USETEMP
YES 8400˚ LOW
TIME YIELD
Guidelines at a Glance
TM
4-5
MIN.
19
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