Sharp Carousel R-7A95 Handbuch für Betrieb und Kochen - Seite 35
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Seite druckenPoultry Pie
Filling:
3 cups diced, cooked boneless chicken or turkey
1 package (10 ounces) frozen peas, defrosted
1 can (I0_/4 ounces) condensed cream of
mushroom soup
V= cup milk
2 tablespoons chopped pimiento
V= teaspoon dried oregano leaves
V2 teaspoon dried marjoram leaves
11=teaspoon salt
1/4 teaspoon dried thyme leaves
V4 teaspoon garlic powder
1/8 teaspoon pepper
Crust:
1 cup all-purpose flour
1V_ teaspoons baking powder
11=teaspoon salt
114cup margarine or butter
3 to 5 tablespoons
milk
Makes 8 servings
Combine filling ingredients in a g-inch deep-dish pie pan; set
aside
Combine flour, baking powder and salt in medium bowl. Cut
in margarine until mixture resembles coarse crumbs_ Add
enough milk to form a soft dough.. Roll out on lightly floured
surface to fit top of dish Fit dough onto dish.. Trim, seal and
flute._Cut small slits in crust
Place on broiling trivet° Bake 25 to 30 minutes on "LOW MIX,
375°F or until thoroughly heated and top is browned
" Necessary to change temperature on LOW MIX,
Per Serving:
Calories:
284
Fat:
13 g
Protein:
20 g.
Cholesterol:
49 mg
Carbohydrate:
21 g
Sodium:
774 mg
Frittata
=/4 cup diced green pepper
3/, cup diced mushrooms
=/, cup diced zucchini
3/, cup diced onion
1/2 cup diced pimiento
2 tablespoons
vegetable oil
6 eggs
2 packages (8 ounces each) cream cheese
1/, cup milk
2 cups cubed bread (3 slices)
1V2 cups shredded Cheddar cheese
1 teaspoon salt
I/2 teaspoon garlic power
V, teaspoon pepper
Makes 8 servings
Combine vegetables and oil inmedium bowl; cover. Microwave
at H IGH (100%) until vegetables are tender, about 5 minutes,
Drain liquid,
Beat eggs with cream cheese and milk until smooth, Mix in
remaining ingredients Pour into buttered 9-inch spring form
pan
Bake 30 minutes on LOW MIX or until set in center Cool 10
to 20 minutes Cut into wedges,,
Per Serving:
Calories:
426
Fat:
36 g
Protein:
t6 g,
Cholesterol:
292 mg
Carbohydrate:
t2 g
Sodium:
685 mg
Glazed Stuffed Cornish Hens
1 cup chopped pecans
_/, cup apricot preserves
'14 cup margarine or butter, melted
3 tablespoons
orange juice concentrate
1 tablespoon lemon juice
t cup seasoned stuffing cubes
11=cup water
2 Cornish hens (l_h pounds each)
Makes
4 servings
Combine pecans, prose ryes, melted margarine, orange juice
concentrate and lemon juice Combine half the sauce mixture
with stuffing cubes and water,, Stuff cavity of each bird Truss
birds
Pour half of the remaining
sauce over hens. Brush with
remaining sauce halfway through cooking time
Roast 13 to 15 minutes per pound on HIGH MIX or until meat
next to bone is no longer pink. Internal temperature of stuffing
should register 165°F.
Per Serving:
Calories:
743
Fat:
36 g
Protein:
34 g
Cholesterol:
74 mg
Carbohydrate:
75 g
Sodium:
670 mg
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