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Baked Stuffed Fillets:
2 Slices Dry bread, finely chopped 1/2 Cup Chopped mushrooms
1 Tbsp. Lemon juice
1/2 Cup Shredded carrots
1/4 to 1/2 Cup Water
1/2 Cup Chopped celery
4 (8 Oz.) Orange Roughy or Sole fillets
1 Small Onion, chopped
1/2 tsp. Thyme Paprika, to garnish Salt and ground black pepper, to taste
Set Rack in Roaster Oven. Cover; preheat to 350˚F.
Combine bread crumbs, vegetables, thyme, salt and pepper in medium mixing bowl. Add
lemon juice and water to desired moistness. Divide and spread evenly over fillets. Roll-up
and secure end with wooden pick.
Lightly wipe Cookwell and Rack with cooking oil. Place rolled fillets on Rack in preheated
Cookwell. Cover; bake 20 to 30 minutes or until fish flakes.
Serves 4.
Twice Baked Sweet Potatoes:
4 Sweet potatoes
2 Tbsp. Brown sugar
2 Tbsp. Margarine
1/4 tsp. Almond extract
1/4 Cup Milk
4 tsp. Margarine
Place Rack in Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set potatoes on wire rack
in preheated Cookwell.
Cover; bake 40 to 45 minutes.
With paring knife, cut an oval opening in top of each potato; discard oval pieces. Remove
pulp and place in mixing bowl. Add remaining ingredients except for 4 Tsp. margarine;
beat until smooth. Fill potato shells with mixture. Place 1 Tsp. of remaining margarine on
top of each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes are hot.
Serves 4.
COOKING RECIPES
Summer Vegetable Soup:
2 Tbsp. Vegetable oil
1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled, chopped and cubed
12 Oz. Shelled Peas, fresh
or frozen
2 Large Carrots, thinly sliced
1 Medium Leek, thinly sliced
1/2 tsp. Sweet basil
1/2 Lb. Asparagus, top stalks
1/2 tsp. Italian herb seasoning
1/2 Lb. Mushrooms, thinly sliced
4 to 5 Cups Chicken broth
Salt and ground black pepper, to
taste
Grated Parmesan, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add oil. Cover; heat 5 minutes. Add vegetables,
herbs, salt and pepper. Cover; cook 15 to 20 minutes.Add broth to desired thickness.
Cover; cook 30 to 40 minutes or until vegetables are tender. Ladle into bowls, top with
Parmesan cheese.
Serves 4.
