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APPETIZERS
BACON-WRAPPED SCALLOPS
10-12 slices bacon 10-12
24 small scallops 24
To Broil: Place oven rack on Ceramic Tray. Preheat
on Broil. Cut bacon slices in half and wrap around
scallops. Secure with a wooden tooth pick. Evenly
space on spatter shield. Place broiler pan on rack.
Cook on Broil 10 - 12 minutes. Turn and continue to
broil until browned.
To Microwave: Cut bacon slices in half. Place on
bacon rack or paper towel and cover with paper
towel. Partially cook at P7 4 - 6 minutes. Wrap bacon
around scallops and secure with a wooden tooth
pick. Arrange half on a microwave-safe plate. Cover
with a paper towel. Cook at P4 4 - 6 minutes. Repeat
with remaining hors d’œuvres. Serve hot.
Makes: 24 appetizers
Variation:
Fresh shelled oysters may be substituted for
scallops.
CHICKEN TERIYAKI
2 lb chicken wings, cut apart 1 kg
8 oz can of chunk 240 g
pineapple
1 clove garlic, finely 1
chopped
1
⁄4 cup soy sauce 60 ml
2 tbsp packed brown sugar 30 ml
1
⁄2 tsp salt 2 ml
1
⁄4 tsp ginger 1 ml
Arrange chicken in an 8" (20 cm) square dish with
meatier portions toward edge of dish. In a small
bowl, combine remaining ingredients; stir well. Pour
sauce over chicken.
To Bake: Place oven rack on Ceramic Tray. Preheat
at 400˚F (200˚C). Bake at 400˚F (200˚C)
35 - 45 minutes. Stir once.
To Microwave: Cover with wax paper. Cook at
P7 12 - 14 minutes, or until chicken is tender.
Rearrange chicken halfway through cooking.
Serve with sauce.
Makes: 10 servings
BRIE IN PASTRY
1 sheet of frozen puff 1
pastry [half of a 17
1
⁄4 oz
(518 g) package]
1 round of Brie cheese 1
[14 - 18 oz (420 - 540 g)]
water
1 egg, beaten with 1 tbsp 1
(15 ml) water, optional
To Bake: Place oven rack on Ceramic Tray. Preheat
oven at 375˚F (190˚C). Thaw pastry
20 minutes, then unfold. Roll into a 12" (31 cm)
square. Cut 1" (2.5 cm) strip from each side of
square. Roll 3 of the strips to 18" (45 cm) length and
braid or twist to make 1 strip. If desired, remove rind
from top of Brie. Place Brie, top down, in center of
square of dough. Wrap dough over cheese,
completely enclosing cheese. Moisten edges of
dough with water and seal well. Place sealed-side
down on cookie sheet. Moisten bottom side of dough
and gently press braid around side; press ends
together to seal. Use remaining strip of dough to
make decorative cut-outs for top. If desired, brush
egg mixture over dough. Place cookie sheet on oven
rack. Bake at 375˚F (190˚C), 32 - 35 minutes, or until
pastry is puffed and lightly browned. Let stand
20 minutes before serving. Serve with crackers.
COCKTAIL MEATBALLS
A
1
⁄2 lb ground beef 250 g
1
⁄4 cup dry bread crumbs 60 ml
1 egg 1
2 tbsp green onion, finely 30 ml
chopped
1 garlic clove, chopped 1
1
⁄2 tsp salt 2 ml
1
⁄2 tsp Italian seasoning 2 ml
1
⁄4 tsp basil 1 ml
dash of pepper
1
⁄2 cup grape jelly 125 ml
1
⁄2 cup chili sauce 125 ml
1 tbsp prepared mustard 15 ml
In a medium bowl, combine ground beef, bread
crumbs, egg, onion, garlic and seasonings. Mix
lightly. Shape into 25 meatballs.
In a
1
⁄2-quart (0.5 L) casserole dish, combine jelly,
chili sauce and mustard. Add meatballs and coat
with sauce. Cover.
To Cook by Sensor Cooking: Press Sensor Cook
Button eight times, then Start.
To Microwave: Cook at P6 6 minutes, then at P4
9 minutes.
Serve with sauce.
Makes: 25 meatballs
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