9
Mini Meat Loaves
1 pound (450 g) lean ground beef
1 small onion, finely chopped
3
⁄
4
cup (180 ml) fresh bread crumbs
1 egg, beaten
1 tablespoon (15 ml) grated Parmesan cheese
1 tablespoon (15 ml) fresh parsley, finely chopped
1
⁄
4
teaspoon (1.25 ml) each, salt and pepper
Combine all ingredients and mix well. Divide the mixture between 6-cup muffin
pan. Bake at 350°F (180ºC) for 30 minutes or until done.
Makes 4 to 6 servings.
Honey Mustard Roast Chicken
6 pound (2.7 kg) roasting chicken
Salt and pepper
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) prepared mustard
Remove giblets from chicken cavity and use for gravy if desired. Rinse chicken in
cold water. Pat dry. Sprinkle with salt and pepper. Place broiling grid in low posi-
tion in baking pan. Place chicken on broiling grid. Cook at 350°F (180ºC) for 2
hours or until done. Remove from oven. Combine honey and mustard and spoon
or brush over chicken. Let chicken stand for 5 minutes before carving or cutting.
Makes 6 to 8 servings.
Crispy Catfish Fillets
1
⁄
2
cup (125 ml) grated Parmesan cheese
20 buttery crackers, crushed
1
⁄
3
cup (80 ml) fresh parsley sprigs, minced
1
⁄
4
cup (60 ml) melted butter
4 catfish fillets, about 8 ounces (225 g) each
Place cheese, crackers, and parsley in large shallow bowl. Mix. Dip fillets in butter
then place in cracker mixture to coat. Lay fillets on aluminum foil-lined baking pan.
Bake at 400˚F (200ºC) for 15-20 minutes.
Makes 4 servings.
Baking Recipes
Warming & Reheating Tips!
• Do not totally enclose foods in alu-
minum foil. Foil can insulate foods
and slow down reheating.
• To reheat rolls or biscuits, place on
baking pan and heat at 300°F
(150ºC) for 10 minutes.
• Reheat leftover roasts or casseroles
at 350°F for 20 to 30 minutes or until
heated through.
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