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HERB ROASTED POTATOES
1
pound new potatoes, scrubbed
¼
cup vegetable oil
1
tablespoon chopped fresh parsley
½
teaspoon paprika
½
teaspoon salt
¼
teaspoon coarsely ground black pepper
¼
teaspoon dried rosemary leaves
1
/
8
teaspoon dried thyme leaves
Cut potatoes into quarters. Combine potatoes, oil,
parsley, paprika, salt, pepper, rosemary, and thyme in a
medium mixing bowl; toss lightly to coat. Turn potato
mixture into an 8x8x2-inch glass baking dish. Place on
convection rack. Cook uncovered at COMBI HIGH for
18 to 23 minutes or until potatoes are tender and lightly
browned; stir twice. Let stand 3 to 4 minutes before
serving. 4 servings.
ORANGE-MAPLE ACORN SQUASH
¼
cup maple syrup
¼
cup orange juice
2
tablespoons packed brown sugar
2
tablespoons honey
1
tablespoon butter or margarine
1
tablespoon lemon juice
1
teaspoon grated fresh orange peel
¼
teaspoon grated fresh lemon peel
1
/
8
teaspoon cinnamon
2
medium acorn squash (about 3 pounds)
For glaze, combine maple syrup, orange juice, brown
sugar, honey, butter, lemon juice, orange peel, lemon
peel, and cinnamon in a 2-cup glass measuring cup.
Cook uncovered at POWER HI for 6 to 7 minutes; set
aside. Wash and place squash on double thickness of
paper towel on turntable. Cook at POWER HI for 5
minutes. Carefully cut each squash into quarters;
remove seeds and fibers. Arrange quarters on a 10-inch
glass pie plate; spoon glaze into squash quarters. Cover
with plastic wrap; vent. Cook at POWER HI for 14 to 15
minutes or until squash is tender. Baste with glaze
halfway through cooking. Let stand 5 minutes. 8
servings.
TWICE BAKED POTATOES
4
medium baking potatoes (about 2 pounds),
scrubbed
2
slices bacon
½
cup shredded Cheddar cheese
½
cup dairy sour cream
¼
cup half-and-half or milk
1
egg, beaten
2
tablespoons butter or margarine
2
tablespoons chopped fresh parsley
1
tablespoon thinly sliced green onions
¼
teaspoon salt
1
/
8
teaspoon white pepper
Pierce potatoes several times with a fork. Place on
double thickness of paper towel on turntable. Cook at
POWER HI for 11 to 13 minutes or until potatoes are
tender; turn over halfway through cooking. Set aside.
Place bacon on microwavable roast rack; cover with
paper towel. Cook at POWER HI for 1½ to 2½ minutes
or until just crisp. Cool and crumble; set aside. Cut a
thin slice about ¼-inch from top of each potato. Scoop
out centers to within ¼-inch of edge. Reserve shells.
Preheat CONVECTION to 375°F. Combine potato
pulp, crumbled bacon, Cheddar cheese, sour cream,
half-and-half, egg, butter, parsley, green onion, salt,
and pepper in a large mixing bowl. Beat at medium
speed of electric mixer until blended. Spoon ¼ of the
potato mixture into each shell. Arrange potatoes in a
1½-quart baking dish. Cook at CONVECTION (375°F)
for 25 to 30 minutes or until lightly browned and
thoroughly heated. 4 servings.
BACON SCALLOPED POTATOES
2
slices bacon
2
large baking potatoes (about 1¾ pounds), peeled
and thinly sliced
½
teaspoon salt
¼
teaspoon white pepper
1
cup half-and-half or milk
1
cup shredded Cheddar cheese
1
tablespoon butter or margarine
Place bacon on double thickness of paper towel. Place
on CONVECTION Rack and cover with more paper
towel. Cook at POWER HI for 1½ to 2½ minutes or until
just crisp. Cool; crumble. Layer potatoes and bacon in
an 8x8x2-inch glass baking dish; sprinkle with salt and
pepper. Pour half-and-half over potatoes. Sprinkle
Cheddar cheese over potatoes; dot with butter. Cook
uncovered at COMBI HIGH for 20 to 25 minutes or until
potatoes are tender. 4 servings.