- 17 -
Roast Beef with Vegetables
Serves: 3
Ingredients:
2 carrots
2 potatoes
1 onion
seasonings
1.5~2 lb.
prime rib roast
(0.7~0.9 kg)
2 tbsp
vegetable oil
Method:
Cut carrots in 1 inch (2.5 cm) pieces;
quarter potatoes and onion. Season
roast as desired, omitting salt. Place
roast fat-side down onto a upside-down
glass plate on a 4-quart casserole
dish and surround with vegetables.
Coat vegetables with oil. Cook on
Combination 2
for 80-90 minutes for
medium, or cook on
Combination 3
for
60-70 minutes for medium rare. Turn
roast and vegetables halfway through
the cooking time.
Apple Stuffed Pork Chops
Serves: 2
Ingredients:
2
pork chops, 1 inch
(2.5 cm) thick
2 tbsp
butter or margarine,
melted
1
/
4
cup
chopped apple
1
/
2
slice bread, torn in bits
2 tbsp
cheddar cheese, grated
1 tbsp
orange juice
1 tbsp
celery, chopped
1
/
2
tbsp
onion, chopped
1
/
2
tbsp
raisins, chopped
1
/
2
tsp
sage, divided
1
/
8
tsp
salt
1
/
4
tsp
black pepper
Method:
Cut pocket in each chop. In bowl,
combine butter, apples, bread, cheese,
orange juice, celery, onion, raisins,
1
/
4
tsp sage, and salt; mix well. Fill each
pocket with stuf
fi
ng. Sprinkle chops with
remaining sage and pepper.
Arrange pork chops in 2-quart
microwave safe dish. Cover with vented
plastic wrap. Place dish on Glass Tray.
Cook at
P4
for 30-40 minutes. After
cooking, let stand for 5 minutes.
Meat and Poultry
IP1430_B8S70CP_Eng_07_071015.indd Sec1:17
IP1430_B8S70CP_Eng_07_071015.indd Sec1:17
2007-10-15 14:02:27
2007-10-15 14:02:27
