Hotpoint RS778GJ, How To Get The Best

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Grill Recipes
Steak
Mushroom Sauce
Preheat: HI—5 minutes
Cook: HI—See below
1-1/2 pounds ground chuck
2 tablespoons onion, chopped
1 teaspoon seasoned salt
1/4 teaspoon pepper
Preheat grill 5 minutes at HI set-
ting. In large mixing bowl, combine
ground chuck, onion, salt and
pepper, Mix
Form into 4 oval
patties, (2-1 /2 inches by 4 inches by
l-inch thick). Place patties on grill
and cook at setting 9 for 21 to 25
minutes for well done, or 16 to 20
minutes for medium doneness. Turn
patties after half of total cooking
time.
Mushroom Sauce
In 2-quart saucepan, melt cup
butter. Add and saute 2 cups fresh
mushrooms (about 5 minutes).
In 2-cup measure, blend 3/4 cup
2 teaspoons cornstarch, 1 / 2
teaspoon salt, teaspoon pepper
and 2 teaspoons soy sauce. Gradu-
ally add to mushrooms, stirring
well. Simmer 10 to minutes,
stirring often.
Chicken Quarters
Smoky Texas Sauce
Preheat: HI-5 minutes
Cook: 9—50-60 minutes
Non-stick coating spray or oil
1 3-pound chicken, quartered
Prepare grates with non-stick
coating spray or oil before
preheating.
Break the leg bones at the joint to
allow chicken to lie flat on grill.
Place meaty side down on grill and
cook on setting 9 for 40 minutes,
turning over every 20 minutes.
Brush with sauce below and con-
tinue cooking 10 to 20 minutes,
turning over every 5 minutes.
Smoky Texas Sauce
1 can tomato soup
1/3 cup water
1 tablespoon oil
1 teaspoon dry mustard
1 teaspoon brown sugar
1 teaspoon salt
2 teaspoons chili powder
2 tablespoons vinegar
1 tablespoon
sauce
1/4 teaspoon pepper
1/2 cup onions,
chopped
1 tablespoon liquid smoke
In l-quart saucepan, stir together
all ingredients. Start cooking on HI
setting until bubbling, about 2
minutes. Turn heat down to
medium and cook 7 minutes.
To Microwave this sauce, place
ingredients in a 1-quart casserole
and microwave at HI 7 to 8 min-
utes, stirring after 4 minutes.
Lemon Marinade
In 1 quart measure or cooking con-
tainer, mix together 1/2 cup lemon
juice, cup cooking oil, table-
spoon parsley, 2 bay leaves, 1 clove
crushed garlic, 2 onion slices,
tablespoon sugar, 2 drops liquid
hot pepper sauce. Good with
poultry or beef.
Teriyaki Marinade
In 1 quart measure mix 1/4 cup soy
sauce, 3 tablespoons honey,
cup
cooking oil, 2 teaspoons ginger,
teaspoon garlic salt and 3 table-
spoons chopped onion. Good with
bacon wrapped appetizers, beef,
chicken and seafood.
Jelly Sauce
In 1 quart saucepan mix jar
(10 oz.) apple jelly and 1/3 cup
prepared mustard. Cook 6 to 9
minutes at setting 5 until jelly
melts, stirring often. Good with
pork or sausage.
Sugar Pineapple Baste
Drain 1 can (15 oz.) pineapple
slices, saving juice. In 1 quart
saucepan stir together reserved
pineapple juice plus water to equal
cup, 1 teaspoon vinegar, 1/4 cup
brown sugar, 1 tablespoon corn-
starch,
teaspoon cinnamon and
teaspoon cloves. Cook to 12
minutes on surface unit setting 8
until thickened. Stir often. Serve
with pork or poultry; use pineapple
slices as garnish.
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