2. In medium saucepan, melt butter. Remove from heat. Add cocoa and stir until dissolved.
Add hot water and stir again.
3. With wire whisk, blend in sugar, flour, salt, vanilla and evaporated milk.
4. Stir until batter is smooth. Mix in pecans and pour into pie crust (batter will be thin).
5. Bake on convection setting for 55-60 minutes, or until knife inserted in center comes
out clean.
6. Cool and serve garnished with sweetened whipped cream, if desired.
Makes: 8 servings.
Baked Ziti with Chicken Sausage
1 pound (454g) Italian flavored chicken sausage links
1 tablespoon chopped fresh basil
2-1/2 cups ziti pasta
1/2 teaspoon salt
16 ounces (454g) ricotta cheese
1/8 teaspoon pepper
1 package (8 ounces) (227g) shredded mozzarella
1 jar (25 to 32 ounces)
cheese, divided
(708-908g) spaghetti sauce
1/4 cup grated Parmesan cheese
1/4 cup water
1. Position sausage links on broil rack tray over bake pan and broil 12 to 13 minutes.
Turn and broil until done on other side. Remove from oven and cut into 1/4-inch (.64 cm)
slices.
2. Cook ziti according to package directions; drain when done.
3. In medium bowl, combine ricotta cheese, 4 ounces (113g) mozzarella cheese, Parmesan
cheese, basil, salt and pepper. Blend well.
4. Preheat oven at 400˚F (204˚C). Transfer ziti to oven pan. Dot with cheese mixture; top
with sausage slices, pushing slices down into mixture. Pour spaghetti sauce over top.
Add water to spagetti jar, cover and shake. Drizzle over contents of oven pan. Spread
sauce evenly over top to cover all ziti and sausage pieces.
5. Bake at 400˚F (204˚C) for 30 minutes. Sprinkle with remaining mozzarella cheese and
cook 5 to 10 minutes longer, or until cheese melts and is lightly browned.
Makes: 8 servings.
Spicy Tortilla Lasagna
2 tablespoons vegetable oil
1/2 teaspoon ground cumin
2 medium zucchini, sliced into 1/4-inch
Salt and pepper to taste
(.64 cm) slices (about 1 pound/454g)
3/4 cup bottled salsa, favorite kind
3/4 cup frozen corn
6 corn tortillas (6-inch/15 cm size)
1/4 cup ricotta cheese
1 jar (7 ounces/198g) roasted red
1-1/4 cups shredded Monterey Jack cheese
peppers, drained and patted dry
with jalapeno peppers, divided
3 tablespoons chopped fresh
cilantro
1. Brush bottom of bake pan with oil. Arrange zucchini slices on bottom and sprinkle corn
over top. Broil for 5 minutes. Turn zucchini over and broil 5 minutes more. Remove from
oven and transfer vegetables to bowl. Preheat oven at 450˚F (232˚C).
2. While vegetables are broiling, stir together ricotta cheese, 1 cup Monterey Jack
cheese, cumin and salt and pepper to taste.
3. Place 2 tortillas on bottom of oven pan. Spread 1/4 cup salsa over tortillas. Top with half
the cheese mixture, half the zucchini/corn mixture, half the red peppers, and
1 tablespoon cilantro. Repeat with another layer of tortillas, salsa, cheese,
and vegetables in same order.
4. Top with remaining 2 tortillas, salsa, cilantro and 1/4 cup Monterey Jack cheese. Cover
pan with aluminum foil and bake at 450˚F (232˚C) for 30 minutes. Let stand, covered,
for 5 minutes before serving.
Makes: 2 servings.
7
8
Recipes
Spiced-Up Burgers
1/2 cup catsup
1/4 teaspoon cinnamon
1 small onion, chopped
1/4 teaspoon nutmeg
2 cloves garlic, minced
3-1/2 pounds (1.58 kg) lean ground beef
2 tablespoons molasses
1/2 (.22 kg) pound bacon, cooked
1-1/2 tablespoons Worcestershire sauce
and crumbled
1 teaspoon salt
Lettuce and tomato slices
Rolls
1. In large mixing bowl, combine catsup, onion, garlic, molasses, Worcestershire sauce,
salt, cinnamon, and nutmeg. Mix thoroughly.
2. Add meat and bacon. Mix thoroughly. Then shape into 12 oval shaped burgers.
3. Position half the burgers on broil rack. Broil burgers about 25 minutes, turning halfway
through. Repeat with remaining burgers.
4. Serve with lettuce and tomato slices on fresh rolls.
Makes: 12 burgers.
Vegetable-Walnut Stuffed Sole
1/2 tablespoon olive oil
1 medium stalk celery, chopped
1/2 cup parsley leaves, finely chopped
3 green onions, chopped
1/4 cup dill weed, chopped
6 sole fillets (about 2 pounds total)
1/2 cup walnut halves, toasted and chopped
2 lemons, cut into wedges
14 mushrooms, chopped
1. Heat olive oil in 10-inch (25 cm), nonstick skillet.
2. Reserve 1 tablespoon each chopped parsley and dill weed for garnish.
3. Add remaining herbs to skillet, along with walnuts, mushrooms, celery, and green
onions. Stir to mix, and sauté until lightly browned.
4. Using half the lemon wedges, drizzle sole with lemon juice. Divide filling evenly on the
skin side of sole fillets, spreading it evenly along each fillet. Roll up each fillet and
carefully place in baking dish.
5. Squeeze additional lemon juice over sole, and top with reserved herbs.
6. Bake in preheated 350°F (177°C) Oven.
7. Bake for 25 – 30 minutes, or until fish flakes easily when tested with a fork. Transfer to
platter for serving, and garnish with reserved herbs, remaining lemon wedges and
additional dill weed, if desired.
Makes: 6 servings.
Chocolate Pecan Pie
1 freshly prepared, unbaked pie crust
1/2 cup all-purpose flour
in deep 9" (23 cm) pie plate
Pinch salt
1/2 cup butter
1-1/4 teaspoons vanilla
3 tablespoons cocoa
1 can (5 ounce/148 ml) evaporated milk
3/4 cup hot water
1-1/2 cups pecan halves
2 cups sugar
1. Using convection setting, preheat Oven at 350°F. (177°C).
•
Containers larger than those recommended.
•
Containers with warnings against use in range-type or toaster ovens.
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