“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
10
½
cup
chopped
celery
½
cup
chopped
onion
¼
cup
chopped
green
pepper
1
‐
1/2
tsp.
salt
1
egg,
lightly
beaten
½
cup
catsup
2
‐
3
tablespoons
piccalilli
relish
(if
desired
for
an
extra
kick)
½
cup
catsup
¼
cup
piccalilli
relish
(or
chili
sauce)
2
tbsp.
brown
sugar
1
tbsp.
lemon
juice
1
tsp.
Dry
mustard
1
tsp.
Worcestershire
sauce
Thoroughly
mix
the
first
nine
ingredients
in
the
Classic
Batter
Bowl
with
the
Mix
‘N
Scraper;
pat
mixture
evenly
into
Deep
Covered
Baker.
Stir
next
six
ingredients
into
Small
Batter
Bowl;
mix
well
then
brush
over
meatloaf.
Microwave
on
HIGH
approximately
20
‐
25
minutes,
checking
at
15
minutes
and
then
every
three
minutes
after
that,
or
until
Thermometer
reads
170ªF
(for
medium
doneness).
Let
stand
for
10
minutes
before
serving.
MEATLOAF
(VERSION
3)
Loaf:
2
lbs
ground
beef
1
egg
¼
cup
minced
onion
1
clove
garlic,
pressed
2½
tsp
salt
1
cup
oatmeal,
finely
chopped
¼
cup
ketchup
1
tsp
mustard
Glaze:
½
cup
brown
sugar
¼
cup
ketchup
1½
tsp
mustard
1
tbsp
Worcestershire
Sauce
Mix
loaf
ingredients
together.
Press
into
the
bottom
of
the
Deep
Covered
Baker.
Make
a
slight
indentation
into
the
center
so
that
the
glaze
will
not
pour
off
the
edges.
Cover
and
microwave
on
HIGH
for
10
minutes
without
the
glaze.
Meanwhile
stir
all
of
the
glaze
ingredients
together.
Drain
excess
liquid
from
the
baker;
cover
loaf
with
glaze,
and
microwave
COVERED
for
an
additional
10
minutes.
QUICK
JAMBALAYA
3
boneless,
skinless
chicken
breasts
3
–
5
inch
smoked
beef
sausage
–
sliced
1
package
of
Zatarain’s
jambalaya
mix
Water
per
package
directions
Combine
all
ingredients
in
Deep
Covered
Baker.
Microwave
25
‐
30
minutes;
enjoy.
SOUTH
‐
OF
‐
THE
‐
BORDER
MEAT
LOAF
1
cup
finely
chopped
poblano,
or
green
bell
pepper
1
medium
onion
(1/2
cup
diced)
1/2
cup
very
finely
crushed
authentic
restaurant
‐
style
tortilla
chips
(about
1/2
cups
whole
chips)