Burritos
6 (10 inch) flour tortillas
1 small onion,chopped
1 tablespoon cooking oil
1 (15-16 oz.) can refried beans
1
1
⁄2 cup cheddar cheese,shredded
Bottled salsa
Canned Mexican cheese sauce,sour
cream or quacamole (optional)
Step 1. Wrap stack of tortillas tightly in
foil, place directly on rack and heat
according to guidelines until tortillas are
soft and flexible.
In saucepan, sauté onion in oil until ten-
der but not brown. Stir in refried beans;
cook until heated through. Spoon
1
⁄3 cup
bean mixture onto each tortilla.
Top with
1
⁄4 cup cheese and a heaping
tablespoon of salsa. Fold one edge over
filling, then fold two sides envelope
fashion and then fold last side. Secure
with toothpicks. Place seam side up on
rack.
Step 2. Bake according to guidelines
until nicely browned. Serve with heated
cheese sauce, sour cream or guacamole.
Peanut Crusted Fish Strips
with Dilled Carrots
1 lb.fish,cut into 1”wide strips
3
⁄4 cup fresh bread crumbs
1
⁄3 cup unsalted peanuts,finely chopped
2 egg whites,well beaten
1 tablespoon oil
Salt and pepper to taste
Combine egg whites and oil in a flat
dish. Combine crumbs, peanuts, salt
and pepper in second dish. Dip fish
strips in egg mixture and then coat with
crumb mixture. Place on top rack and
cook according to guidelines.
2 cups grated carrots,about
1
⁄2 lb.
1-2 tablespoons melted margarine
1 teaspoon dill weed
Combine ingredients and divide
between two sheets of foil. Twist and
seal foil into pouches and flatten to
about 1”. Place on bottom rack and bake
according to guidelines.
Step 1. Place carrot pouches on bottom
rack and bake according to guidelines.
Step 2. Add fish strips to top rack and
cook according to guidelines.
Guidelines at a Glance
TM
PREHEAT
FAN SPEED
RACK USETEMP
1. NO
2. NO
6
375˚
375˚
LOW
LOW
TIME YIELD
4-5
MIN.
12-15
MIN.
Guidelines at a Glance
TM
PREHEAT
FAN SPEED
RACK USETEMP
1. YES
2. NO
4
400˚
400˚
HIGH
LOW
TIME YIELD
5
MIN.
5-6
MIN.
57
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