NuWave Elite 20501, Manual

Page: 54 / 127

In large bowl, mix vegetables, chestnuts,
cheese, celery, mayonnaise and onion.
Transfer to 10-inch greased baking
pan or casserole pan that will fit in
NuWave Oven. Place on 1-inch rack
and cook at 350 degrees for 15-17
minutes. Combine crackers and butter,
and 2 minutes before casserole is
done, sprinkle with cracker mixture
and continue to cook until brown. Let
dome sit on oven for 1-2 minutes before
removing pan.
Double Stuffed Potatoes
4 russet potatoes, skins
thoroughly washed
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1/2 cup shredded cheddar cheese
Cook potatoes on 1-inch rack at 420
degrees for 27-30 minutes. Cool
potatoes for about 15 minutes, or until
they can be handled comfortably. Cut
potatoes in half lengthwise. Carefully
scoop centers into medium bowl, leaving
durable shell. Smash scooped out
potatoes. Add butter, salt, pepper, sour
cream and 1/4 cup cheese. Stir with
spoon. Fill each potato shell with equal
amounts. Place on 1-inch rack and cook
at 375 degrees for 5-6 minutes. Sprinkle
with remaining cheese and bake for an
additional 1 minute at 400 degrees.
(4 servings)
Mixed Vegetable Casserole
1 (15-ounce) can Veg-All
®
,
drained vegetables
1 (8-ounce) can sliced water
chestnuts, drained
1 cup grated sharp cheddar cheese
1 cup celery, finely chopped
3/4 cup mayonnaise
1 small onion, finely chopped
20 Ritz
®
crackers, crushed
2 tablespoons melted butter
Wash, slice and place potatoes in bowl.
Add chopped onion, butter, cheese, cream
and spices. Mix and place in 10-inch
baking pan. Press potatoes down into
pan. Place on 1-inch rack and cook at 375
degrees for 18-20 minutes. Let sit for 2
minutes with dome lid on.
(6 servings)
Potatoes Au-Gratin NuWave Style
6 cups small red potatoes, washed
and sliced very thinly
1/2 cup diced red or white onion
2 cloves chopped garlic
4 tablespoons butter
1/2 cup Parmesan cheese
1/2 cup heavy cream
3 tablespoons chopped parsley
(if dry add 1 tablespoon)
Salt & pepper to taste
Mexican Style Corn on the
Cob (Elote)
4 ears of corn
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese or queso
fresco cheese
4 lime wedges (optional)
Chili powder or paprika to taste
Salt & pepper to taste
Place ears of corn on 3-inch rack and
roast at 375 degrees for 3-4 minutes
per side. Take out corn and immediately
pour butter on each ear, then spread on
mayonnaise. Sprinkle with cheese, chili
powder, salt and pepper to taste. Serve
with lime wedges.
(2-4 servings)
Vegetables
54 Complete Cookbook