CONVECTION  MICROWAVE

C O O K B O O K
 HOW TO USE THIS COOKBOOK
Your Sharp Convection Microwave Oven can be used as a microwave oven for quick, conve-
nient cooking, as a convection oven for small baked goods and broiling or in combination for
roasting and baking.
Your cookbook begins with an introduction to the principles and techniques of convection
microwave cooking, then explains convection and combination cooking, and includes cook-
ing methods, charts and recipes.
For some foods you will find directions for both combination cooking and microwave cook-
ing. Your oven provides you with the option of using either method, depending on the time
you have available and your own preferences. It is necessary to use the cookbook along with
the Use and Care manual.
Take a moment to flip through the cookbook to see how it’s arranged. As you use the book,
be sure to read the captions under the pictures — often that’s where you’ll find important
directions and tips.

PRECAUTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE
MICROWAVE ENERGY
(a) Do not attempt to operate this oven with the door open since open-door operation
can result in harmful exposure to microwave energy. It is important not to defeat or
tamper with the safety interlocks.
(b) Do not place any object between the oven front face and the door or allow soil or
cleaner residue to accumulate on sealing surfaces.
(c) Do not operate the oven if it is damaged. It is particularly important that
the microwave oven door close properly and that there is no damage to the:
(1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and
sealing surfaces.
(d) The microwave oven should not be adjusted or repaired by anyone except properly
qualified service personnel.

Sharp Electronics Corporation

Sharp Plaza Blvd.
Mahwah, NJ 07495-1163
CONTENTS
What is Convection Microwave Cooking?...............................................2
What is Convection Cooking?....................................................................3
What is Convection Broiling?.....................................................................3
Convection Microwave Utensils.................................................................6
Roasting Techniques....................................................................................9
Broiling Techniques....................................................................................12
Convection-Only Techniques...................................................................29
Cake Techniques.........................................................................................30
Pie Techniques............................................................................................31
Bread & Baking Techniques......................................................................32

1
 What is Convection Microwave Cooking?

The convection microwave oven is the ultimate cooking team. Turkey is an excellent example of the superb results you
This state-of-the-art system brings together the best of both can achieve with this team. No turning over is needed, and
worlds. Enjoy the browning and crisping capabilities of con- you don’t need to baste unless a special seasoning is desired.
vection plus the speed of microwave cooking. Microwaving Turkey roasted conventionally browns well, but white
brings out the natural flavor of foods and keeps them moist meat often becomes dry in the time needed to cook dark
and juicy. Convection cooking adds the advantage of brown- meat completely. Combination settings use hot air roast-
ing and crisping food beautifully. Combination settings ing for crisp, brown skin plus microwaving speed for moist,
LOW MIX and HIGH MIX use convection heat to seal and juicy meat.
brown the outside while using microwave energy to make
Breads and cakes also turn out beautifully. The convection
sure the interior is cooked.
microwave team bakes bread with golden brown, crisp crust
Breads and cakes are done to perfection; roasts and poultry and fine texture. Cakes are tender moist and evenly cooked
brown and crisp just right. The results are superior to con- with a nicely browned surface. You can also bake two layers
ventional methods, giving you the widest range of options for at a time rather than the one-at-a-time method of microwave-
creative cooking and timesaving ease. It is not necessary to only baking.
preheat with combination settings.
When you compare foods cooked in a convection microwave
oven with those cooked conventionally, you’ll discover the
advantages of this advanced system.

Low Mix combines convection heat with microwave power High Mix combines convection heat with microwave power,
for perfect baking results. Use the Low Mix setting for providing crisp brown exteriors and superior juiciness for
baked goods that require more than 20 minutes baking time. meats. Longer-cooking foods, such as roasts, whole turkey
Angel food and bundt cakes, quick breads and yeast breads and chicken and poultry pieces, cook in about half of the
and large muffins are examples of foods that bake perfectly time with just the right amount of browning. Check the use
at this setting. Check the use and care manual for further and care manual for further information.
information.

2
 What is Convection Cooking?

With convection cooking, a high-speed fan

circulates air past the heat source and around
the food. The superheated air browns and
crisps the food beautifully.
Convection cooking is ideal for foods
requiring 20 minutes or less cooking time.
Preheating is necessary with convection
cooking. Two round sheets of cookies or two
6-cup muffin pans bake at the same time
when using the high rack with turntable on.
A rectangular cake pan, large cookie sheet or
12-cup muffin pan are ideal for convection
baking on the low rack with the turntable off.
Use the convection setting for baked goods
such as cookies, biscuits, cupcakes and small
muffins or frozen or refrigerated convenience-
food items.

What is Convection Broiling?

In convection broiling, food is elevated on

the low rack, allowing cooking to occur on all
sides simultaneously. Fats drip away from the
food providing for great flavor.
Convection broiling is easier than ever with
the unique one-step programming Convec
Broil, which makes broiling even easier, with
its automatic settings for hamburgers, chicken
and steaks.

3
Foods and Best Cooking Methods
There’s an easy way to cook each of your favorite foods. can tell at a glance whether it’s best to use the Convection or
Matching the best method and setting to the food is the Microwave only method, the Broil setting or combination
secret to success time after time. This chart keeps it simple cycles of LOW MIX/Bake or HIGH MIX/Roast.
by giving you the everyday guidelines you need. Now you

Convection Low Mix High Mix

Broil Microwave

Food Convection Low Mix High Mix Broil Microwave

Bread & Rolls
Biscuits
Bread loaves
Rolls
Cakes
Bundt
Cupcakes
Layer Cakes
Loaf Cakes or Quick Breads
Muffins Convec Bake #3
(regular size) 1-12 cup pan
Muffins (bakery-style,
large size)
Rectangular Cake Convec Bake #1
13x9x2 pan
Tube Cakes
Cookies
Bar
Brownies Convec Bake #2
13x9x2 pans
All Other Cookies
Desserts
Cheesecake
Cream Puffs or Eclairs
Crisps or Cobblers
Frozen Convenience Foods
Bake under 20 min.
Bake over 20 min.

4
 Convection Low Mix High Mix
Broil Microwave

Food Convection Low Mix High Mix Broil Microwave

Meat, Fish & Poultry
Bacon
Casseroles
Chicken, Whole Roasting Convec Roast #1
Chicken Pieces Convec Broil #2
Chops – Lamps, Pork, Veal
Hamburgers Convec Broil #1
Ham Steak
Hot Dogs
Fish & Seafood
Meat Loaf
Roasts – Beef, Lamb, Pork,
Veal
Sausage
Steak – Boneless (3/4 - 1 inch) Convec Broil #3
Steaks & London Broil
Turkey, Whole & Breast Convec Roast
#2, 3
Pies
Crust
Custard or Pumpkin
Double-Crust
Frozen Prepared Custard
Frozen Prepared Fruit
Variety Pies
(pecan, cheese, etc.)
Pizza
Potatoes
French Fries Convec Bake #4
Crispy
Quick
Reheating Leftovers
Vegetables

5
 Convection Microwave Utensils
A wide variety of utensils may be used in convection and A meat/poultry thermometer may help you to determine
combination cooking. Many of them are also suitable for doneness and assure you that foods have been cooked to a
microwaving alone. Microwave-only paper and plastic prod- safe temperature. A conventional thermometer cannot be
ucts should not be used for combination cooking or placed in used with combination cooking, so it would be necessary to
the oven while it is still hot from convection cooking. check doneness after food has been removed from the oven.
Be sure to use hot pads when handling utensils. They become
hot from convection and combination cooking.
The turntable is an utensil itself: a drip pan under the low
rack during roasting and broiling or a baking sheet for breads
and cookies.

Low rack holds meat and poultry above the turntable so that High rack serves as a shelf for two-level cooking, such as
heated air cooks all sides of the food and the fat drains onto layer cakes or cookies. Use it for convection and combination
the turntable for healthy cooking. Use the low rack for roast- cooking.
ing, broiling, Convec Bake, Convec Broil and Convec Roast.

6
Metal and aluminum foil pans are safe for combination as Oven glass is excellent for convection, combination and
well as convection cooking. During convection, heat trans- microwave cooking. Stoneware and pottery utensils may be
ferred from the pan cooks the bottom and sides of food. used if they are also microwave-safe.
During the microwave part of the cycle, energy penetrates
from the top.

Glass ceramic (Pyroceram®) casseroles go from oven to Thermoset® plastics are heat-resistant to temperatures of
table. They are microwave-safe and resist the heat of surface 425˚F. as well as microwave-safe. They are sold as dual-pur-
elements as well as ovens. pose utensils and can be used. Do not use any other plastics
for combination and convection cooking.

7
convection microwave main dishes

8
 Roasting Techniques

Preheating the oven is not necessary for

roasted meat and poultry. Place foods on
low rack which holds meat out of its juices.
You don’t even need a pan because the turn-
table will catch the drippings. For moist,
tender, perfectly done meat in a fraction of
the conventional time, just season meat and
place it in the oven and cook, following the
temperature and time in chart on page 11 or
use Convec Roast for whole chicken, whole
turkey, turkey breast or pork loin.

Optional utensils are metal or foil roasting pans, oven-glass Shield thin or bony areas of roasts or breast, wing tips and
baking dishes or Pyroceram® casseroles. legs of birds to prevent overbrowning. Be sure foil does not
touch rack or oven walls.

9
 Roasting Techniques
To collect drippings for preparing gravy, place a
microwave-safe dish below the low rack. When
meat or poultry is done, remove and allow to
stand covered while microwaving gravy in the
same dish.

Gravy
2 tablespoons fat
1 cup cooking liquid or broth
1 tablespoon all-purpose flour

Pour drippings into measuring cup. Allow fat to

rise to top; return 2 tablespoons to baking dish.
Skim off remaining fat; discard. Add broth to
make 1 cup. Set aside.

Blend flour into fat in baking dish. Microwave

at HIGH (100%) until lightly browned, about
3 minutes. Stir in cooking liquid. Microwave
at HIGH (100%), stirring several times, until
thickened and smooth.

Check doneness after minimum time using a meat thermom- Roast less-tender cuts of meat in heat-resistant and micro-
eter. Removal temperatures are listed on page 11. If meat is wave oven-safe covered casserole or in oven cooking bag set
not done, cook 5 minutes longer and check again. Let stand, in baking dish. Covering helps tenderize meat. You may also
tented with foil, 5 to 10 minutes before carving. use the SLOW COOK setting. See use and care manual for
programming instructions.

10
Combination Roasting Chart
Removal Internal Temp.
Cut Time
Temperature After Standing
Beef
12-14 min. per lb.
Roasts (tender cuts) Rare 120˚F. 140˚F.
at HIGH MIX
13-15 min. per lb.
Medium 130˚F. 150˚-160˚F.
at HIGH MIX
14-17 min. per lb.
Well Done 150˚F. 160˚-170˚F.
at HIGH MIX
12-15 min. per lb.
Roasts (less tender cuts) Rare 120˚F. 140˚F.
at HIGH MIX
13-17 min. per lb.
Medium 130˚F. 150˚-160˚F.
at HIGH MIX
14-18 min. per lb.
Well Done 150˚F. 160˚-170˚F.
at HIGH MIX

Veal
14-16 min. per lb.
Roasts (boned, rolled, tied) Well Done 155˚F. 165˚-170˚F.
at HIGH MIX
11-13 min. per lb.
Breast (stuffed) Well Done 160˚F. 170˚F.
at HIGH MIX

Pork
Roasts (boneless single pork loin) Convec Roast #4 165˚F. 170˚F.
14-16 min. per lb.
Roasts (boned, rolled, tied or bone-in) Well Done 165˚F. 170˚F.
at HIGH MIX
7-9 min. per lb.
Smoked Ham 130˚F. 140˚F.
at HIGH MIX

Lamb
10-12 min. per lb.
Leg Roasts Rare 120˚F. 130˚-140˚F.
at HIGH MIX
12-14 min. per lb.
Medium 135˚F. 145˚-160˚F.
at HIGH MIX
14-16 min. per lb.
Well Done 150˚F. 160˚-170˚F.
at HIGH MIX

Poultry
Chicken, whole Convec Roast #1 170˚F. 180˚F.
10-14 min. per lb.
Chicken, pieces 170˚F. 180˚F.
at *HIGH MIX, 375˚F.
Turkey Breast Convec Roast #3 160˚F. 165˚-170˚F.
Turkey (unstuffed) Convec Roast #2 170˚F. 180˚F.

* Necessary to change temperature on HIGH MIX.

11
 Broiling Techniques

Spray low rack and turntable with nonstick vegetable cook- Check chart, opposite, for maximum broiling time. Program
ing spray for easy cleanup. Do not cover low rack with alu- oven for maximum time, on BROIL or 450˚F., following
minum foil, as it blocks the flow of warm air that cooks the directions in use and care manual. Season and slash fat
food. at 1-inch intervals. When audible signal sounds that oven
is preheated, quickly put food in oven. You may also use
Convec Broil.

Cook for the minimum time recommended in the chart; then Broil food in advance, if desired, then slice. Individual
test for doneness. Time varies with the thickness or weight of servings may be reheated as needed by microwaving at
meat and degree of desired doneness. Turning meat over is not MEDIUM (50%), until warm.
necessary, as moving air cooks it on both sides.

12
Convection Broiling Chart
Cut Weight/Thickness Convection Time
Beef
Convec Broil #3
Rare
+ Power Level x’s 2
Steaks-Boneless 3/4 -1 in. Medium Convec Broil #3
.5-2 lb., 8 oz. each
Convec Broil #3
Well Done
+ Power Level x’s 1
Rare 10-13 min.
Steaks-Rib-eye 3/4 -1 in. Medium 14-16 min.
7-8 oz. each
Well Done 17-20min.
Rare 10-13 min.
Steaks-Bone-in
1-11/2 in. Medium 14-18 min.
(Sirloin, Porterhouse, T-Bone)
Well Done 19-25 min.
Rare 12-14 min.
Chuck Steak 1 in. Medium 15-18 min.
Well Done 19-23 min.
1-11/4 in. Rare 23-25 min.
London Broil
21/2 -3 lb. Medium 26-30 min.
Convec Broil #1
Rare
+ Power Level x’s 2
Hamburgers 1/4 lb. each Medium Convec Broil #1
1-8 patties
Convec Broil #1
Well Done
+ Power Level x’s 1
Pork
Chops: loin or center 3/4 -1 in. Well Done 16-20 min.
Regular sliced 4-5 min.
Bacon
Thick sliced 7-8 min.
Brown’n Serve Patties: 1/2 in., 8 oz.-1 lb. 8-10 min.
Sausage:
Fresh Links: 8 oz.-1 lb. 8-10 min.
Ham slice, fully cooked 3/4 in. 10-12 min.
Frankfurters 1 lb. 5-7 min.
Lamb
Chops: rib, loin 3/4 in. Medium 12-14 min.
or center 3-4 oz. each Well Done 15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up 1-3 lb. Convec Broil #2
Fish
Fillets 1/4 - 3/4 in. 6-7 min.

Steaks 3/4 -1 in. Convec Broil #4

.5-2 lb.
Shellfish .5-2 lb. 8-10 min.

13
 Pot Roast with Vegetables
4 to 5-pound round or chuck pot roast
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
3/4 cup water
2 tablespoons brown bouquet sauce
 Makes 8 servings

Place meat in 4-quart casserole. Pat seasonings into

meat. Add vegetables. Combine water and browning
sauce; pour into casserole dish. Cover.

Roast 22 to 24 minutes per pound on HIGH MIX or

until meat is fork-tender. Allow to stand 5 minutes.

Per Serving:
Calories: 325 Fat: 11 g.
Protein: 36 g. Cholesterol: 102 mg.
Carbohydrate: 21 g. Sodium: 227 mg.

Meat Loaf Surprise

11/2 pounds ground beef
1 egg
1 small onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
1/2 cup seasoned bread crumbs
1/4 cup catsup
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 pound boiled ham, sliced
1/4 pound Swiss cheese, sliced
 Makes 6 servings

Thoroughly combine all ingredients except ham and

cheese. On a sheet of wax paper, press mixture into a
9 x 12-inch rectangle.

Layer sliced ham on meat, then cheese. Roll up, starting

at narrow end. Seal ends to form loaf. Place seam side
down in loaf pan, 9 x 5 inches. Roast 35 to 40 minutes
on HIGH MIX or until internal temperature reaches
155˚F. Cover and allow to stand 5 to 10 minutes.

Per Serving:
Calories: 384 Fat: 23 g.
Protein: 30 g. Cholesterol: 145 mg.
Carbohydrate: 12 g. Sodium: 525 mg.

14
Steak Roulade Oriental Flank Steak
1/4 cup red wine 1/4 cup sherry
1/4 cup soy sauce 2 tablespoons packed brown sugar
1/4 cup vegetable oil 3/4 teaspoon salt
11/2 pounds flank steak 3 tablespoons soy sauce
1 medium onion, diced 3 tablespoons Hoisin sauce
1 stalk celery, diced 3 tablespoons catsup
1/2 green pepper, diced 1 tablespoon minced fresh ginger
1/2 cup sliced mushrooms 2 green onions, thinly sliced
2 tablespoons margarine or butter 1 to 11/2 -pound flank steak
1/2 cup seasoned bread crumbs  Makes 4 servings
 Makes 4 servings
Combine all ingredients except flank steak in medium bowl.
Combine wine, soy sauce and oil in large dish. Add steak and Pour over steak. Marinate at least 2 hours or overnight.
marinate several hours. Preheat oven for broiling.

Combine remaining ingredients, except bread crumbs, in Place flank on low rack. Broil in preheated oven 18 to 22
small bowl. Microwave at HIGH (100%) until vegetables are minutes for rare, 22 to 26 minutes for medium, brushing
tender, 4 to 5 minutes. Stir in crumbs. with marinade several times.

Remove meat from marinade. Spread filling evenly over Per Serving:
Calories: 226 Fat: 13 g.
meat. Roll meat up, starting at narrow end. Tie securely with Protein: 22 g. Cholesterol: 60 mg.
string. Place in glass pie plate and on low rack. Roast 30 min- Carbohydrate: 4 g. Sodium: 421 mg.
utes on HIGH MIX or until internal temperature reaches
130˚F.

Per Serving:
Calories: 461 Fat: 29 g.
Protein: 35 g. Cholesterol: 90 mg.
Carbohydrate: 13 g. Sodium: 536 mg.

15
16
 Hearty Pizza Tamale Casserole
1 pound ground beef or 1 pound lean ground beef
4 to 6 ounces sliced pepperoni 1 medium onion, chopped
2 medium onions, chopped 1 small green pepper, chopped
2 cloves garlic, finely chopped 2 cans (8 ounces each) tomato sauce
2 tablespoons olive oil 1 clove garlic, minced
1 can (28 oz.) crushed tomatoes in puree 1 teaspoon chili powder
1 tablespoon dried oregano leaves 1 teaspoon taco seasoning mix
1 teaspoon dried basil leaves ½ teaspoon sugar
½ teaspoon salt ¼ teaspoon salt
⅛ teaspoon pepper ¼ teaspoon pepper
3 cups all-purpose flour
1 package active dry yeast Corn Bread:
½ teaspoon salt ½ cup yellow cornmeal
¾ cup milk ½ cup all-purpose flour
¼ cup water 2 teaspoons baking powder
2 tablespoons vegetable oil 1 tablespoon sugar
2 cups shredded mozzarella cheese (about 8 ounces) ¼ teaspoon salt
Yellow cornmeal ½ cup milk
 Makes two 12-inch pizzas, 1 egg
 16 servings 2 tablespoons melted shortening
If using ground beef, place in medium-sized bowl. Microwave Topping:
at HIGH (100%) until beef loses pink color, 4 to 6 minutes,
stirring to break up beef after half the cooking time. Drain
½ cup shredded Cheddar cheese (about 2 ounces)
and set aside.
¼ cup sliced pitted black olives
 Makes 6 servings
Combine onion, garlic and olive oil in medium bowl.
Microwave at HIGH (100%) until vegetables are tender, 4 to Mix ground beef, onion and green pepper in 2-quart cas-
6 minutes. Stir in crushed tomatoes in puree, spices, 1/2 tea- serole. Microwave at HIGH (100%) 5 minutes, stirring to
spoon salt and the pepper. break up beef after half the cooking time. Stir in tomato
sauce, garlic, chili powder, taco seasoning mix, sugar, salt
Microwave at HIGH (100%) until bubbly, about 3 minutes.
and pepper. Microwave at HIGH (100%) 5 minutes. Reduce
Stir. Reduce power to MEDIUM (50%). Microwave until
power to MEDIUM-HIGH(70%). Microwave 5 minutes.
thickened, 6 to 8 minutes.
Combine cornmeal, flour, baking powder, sugar and salt in
Mix flour, yeast and 1/2 teaspoon salt in large bowl. Stir in
medium bowl. Stir in milk, egg and shortening. Beat mixture
milk, water and oil to make a pliable dough. Knead until
until almost smooth.
smooth, about 2 minutes. Place in well-greased large bowl;
turn greased side up. Cover with clean, moist towel. Place Pour over beef mixture. Bake 25 minutes on *HIGH MIX,
in oven at 100˚F. until double in size, about 40 minutes. 350˚F. or until corn bread is golden. Sprinkle with topping
(Dough is ready if an indentation remains when touched.) ingredients. Cool 5 minutes before serving.
Remove dough and turntable from oven. Preheat oven to * Necessary to change temperature on HIGH MIX.
400˚F. Punch down dough. Divide dough in half. With well-
Per Serving:
greased fingers, pat dough onto 2 greased 12 x 5/8-inch metal Calories: 341 Fat: 16 g.
pizza pans, which have been sprinkled with cornmeal. Pinch Protein: 22 g. Cholesterol: 108 mg.
Carbohydrate: 27 g. Sodium: 909 mg.
dough to form edge. Prick crust. Bake on turntable and
high rack 12 to 15 minutes or until crusts are golden brown.
Top crusts with pizza sauce, ground beef or pepperoni and
cheese. Bake at 400˚F., 6 to 10 minutes or until cheese is
melted and beginning to brown.
Per Serving:
Calories: 245 Fat: 11 g.
Protein: 12 g. Cholesterol: 26 mg.
Carbohydrate: 24 g. Sodium: 333 mg.

17
 Steak Kabobs
1/4 cup sugar Mix sugar, soy sauce, wine, oil, ginger and salt in medium
1/4 cup soy sauce bowl. Stir in steak cubes; cover. Marinate at room tempera-
1/4 cup white wine ture 1 hour or at least 4 hours in refrigerator.
1 tablespoon vegetable oil
Preheat oven for broiling. Remove steak cubes from mari-
1 teaspoon ground ginger
nade; reserve marinade. Thread steak cubes alternately with
1/4 teaspoon salt
remaining ingredients on 8 wooden or metal skewers. Place
2 pounds lean top beef round steak, cut into 1-inch cubes
on low rack. Broil 10 to 12 minutes or until desire doneness,
2 large green pepper, cut into chunks
brushing with marinade after half the time.
2 medium tomatoes, cut into quarters
1 can (8 ounces) pineapple chunks (juice pack), drained Note: Skewers up to 12 inches can be used.
 Makes 4 servings Per Serving:
Calories: 432 Fat: 17 g.
Protein: 52 g. Cholesterol: 153 mg.
Carbohydrate: 15 g. Sodium: 381 mg.

18
Stuffed Pork Chops Ginger Pork Kabobs
4 pork chops, 11/4 inches thick 1 egg, beaten
1 cup chopped apple 1/2 cup crushed chow mein noodles
1/2 cup soft bread crumbs 1/4 cup apple juice
1/2 cup chopped walnuts 2 tablespoons soy sauce
1/4 cup chopped onion 1 tablespoon grated gingerroot
1/4 cup raisins 1 pound ground pork
1 egg 1 can (8 ounces) pineapple chunks (juice pack), drained
1 teaspoon dried parsley flakes 1 large red pepper, cut into 3/4-inch chunks
1/2 teaspoon dried thyme leaves 1/2 cup apple juice
1/4 teaspoon ground sage 2 tablespoons cider vinegar
1/8 teaspoon pepper 1 teaspoon cornstarch
 Makes 4 servings  Makes 4 servings

Make pocket in each chop. Combine remaining ingredients; Mix egg, crushed noodles, 1/4 cup apple juice, soy sauce and
mix well. Stuff each chop with one-fourth of the mixture. gingerroot. Crumble ground pork into mixture; blend thor-
Place chops directly on turntable or round baking pan. oughly, shape into 1-inch balls. Set aside.

Roast 30 minutes on HIGH MIX or until meat next to bone For glaze, mix 1/2 cup apple juice, vinegar and cornstarch in
is no longer pink. small bowl. Microwave at HIGH (100%) until thickened, 11/2
to 3 minutes, stirring every 30 seconds.
Per Serving:
Calories: 451 Fat: 26 g. Preheat oven for broiling. Thread pork balls alternately with
Protein: 36 g. Cholesterol: 156 mg.
Carbohydrate: 19 g. Sodium: 100 mg. pineapple and red pepper chunks on 4 wooden or metal
skewers. Place on low rack.

Pineapple Pork Roast Brush kabobs with glaze. Broil in preheated oven 20 to 25
minutes. Brush with remaining glaze before serving.
1 cup pineapple preserves
1/4 cup prepared mustard Per Serving:
1 tablespoon prepared horseradish Calories: 256 Fat: 7 g.
Protein: 29 g. Cholesterol: 153 mg.
1 tablespoon soy sauce Carbohydrate: 18 g. Sodium: 652 mg.
2 to 31/2 pound trimmed, boneless loin pork roast
 Makes 8 servings

Combine all ingredients except pork roast in small bowl. Convert your own casserole recipes.
Place roast on low rack.
Bake 25 to 30 minutes on HIGH MIX or until thoroughly
Roast on Convec Roast setting number 4. heated.
Cover roast with sauce during last 20 minutes of cooking.
Cover and let stand 10 minutes before serving. Extra sauce
may be heated and served with roast.

*Per Serving:
Calories: 285 Fat: 9 g.
Protein: 25 g. Cholesterol: 70 mg.
Carbohydrate: 27 g. Sodium: 289 mg.
*Based on 2 pound trimmed, boneless loin pork roast

19
 Herb Roasted Chicken
3 tablespoons margarine or butter, softened Turn chicken breast side up and work your fingers under the
1 clove garlic, minced skin at the openings on each side of the breast. Continue into
3 tablespoons grated Parmesan cheese thigh and leg and make the skin as smooth as possible. Using
1/2 teaspoon ground sage fingers, spread herb mixture evenly under skin.
3/4 teaspoon thyme leaves
3/4 teaspoon basil leaves Place chicken, breast side up on low rack. Roast using Convec
5 to 6 pound roasting chicken Roast setting number 1.
 Makes 6 servings Per Serving:
Calories: 270 Fat: 15 g.
Cream together margarine, garlic, Parmesan cheese, sage, Protein: 32 g. Cholesterol: 94 mg.
Carbohydrate: 1 g. Sodium: 216 mg.
thyme and basil.

20
Glazed Stuffed Cornish Hens Poultry Pie
1 cup chopped pecans
3/4 cup apricot preserves Filling:
1/4 cup margarine or butter, melted 3 cups diced, cooked boneless chicken or turkey
3 tablespoons orange juice concentrate 1 package (10 ounces) frozen peas, defrosted
1 tablespoon lemon juice 1 can (103/4 ounces) condensed cream of mushroom
1 cup seasoned stuffing cubes soup
1/2 cup water 1/2 cup milk
2 Cornish hens (11/2 pounds each) 2 tablespoons chopped pimiento
 Makes 4 servings 1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
Combine pecans, preserves, melted margarine, orange juice 1/2 teaspoon salt
concentrate and lemon juice. Combine half the sauce mixture 1/4 teaspoon dried thyme leaves
with stuffing cubes and water. Stuff cavity of each bird. Truss 1/4 teaspoon garlic powder
birds. 1/8 teaspoon pepper
Pour half of the remaining sauce over hens. Brush with Crust:
remaining sauce half way through cooking time. 1 cup all-purpose flour
Roast 13 to 15 minutes per pound on HIGH MIX. Internal 11/4 teaspoons baking powder
temperature of stuffing should register 165˚F. 1/2 teaspoon salt
1/4 cup margarine or butter
Per Serving: 3 to 5 tablespoons milk
Calories: 743 Fat: 36 g.  Makes 8 servings
Protein: 34 g. Cholesterol: 74 mg.
Carbohydrate: 75 g. Sodium: 670 mg.
Combine filling ingredients in 9-inch deep-dish pie pan; set
aside.
Mustard and Mayonnaise Combine flour, baking powder and salt in medium bowl. Cut
Chicken in margarine until mixture resembles coarse crumbs. Add
21/2 to 3-pound broiler-fryer chicken, cut up enough milk to form a soft dough. Roll out on lightly floured
1/4 cup spicy prepared mustard surface to fit top of dish. Fit dough onto dish. Trim, seal and
1/4 cup mayonnaise flute. Cut small slits in crust.
 Makes 5 servings Place on low rack. Bake 25 to 30 minutes on *LOW MIX,
350˚F., or until thoroughly heated and top is browned.
Arrange chicken pieces skin side up on round baking pan or
directly on turntable. Combine mustard and mayonnaise; * Necessary to change temperature on LOW MIX.
spread on chicken pieces.
Per Serving:
Roast 35 to 40 minutes on HIGH MIX or until chicken Calories: 284 Fat: 13 g.
Protein: 20 g. Cholesterol: 49 mg.
next to bone is no longer pink. Carbohydrate: 21 g. Sodium: 774 mg.

Per Serving:
Calories: 233 Fat: 15 g.
Protein: 21 g. Cholesterol: 72 mg.
Carbohydrate: — Sodium: 479 mg.

21
Broiled Chicken Stuffed Turkey Loaf
1 cup dry white wine 1 package (6 ounces) stuffing mix
1 medium onion, chopped 11/2 pounds ground turkey or ground beef
1 tablespoon dried thyme leaves 1 egg, slightly beaten
1/2 teaspoon salt 1 small onion, finely chopped
1/2 teaspoon garlic powder 1/2 cup quick-cooking oats
1/8 teaspoon pepper 1/2 cup applesauce
2 1/2 to 3-pound broiler-fryer chicken, cut up 1/2 teaspoon salt
 Makes 4 servings
1/8 teaspoon white pepper
1/4 teaspoon ground thyme
Combine all ingredients except chicken. Reserve some of the 1/2 teaspoon poultry seasoning
marinade to be used later. Place chicken skin side down in 1 teaspoon Worcestershire sauce
large dish. Pour marinade over chicken. Marinate 2 hours. Turkey gravy (1 can, jar or prepared dry mix)
 Makes 6 servings
Preheat oven for broiling. Remove chicken from marinade;
reserve marinade. Place chicken pieces on low rack. Broil Prepare stuffing according to package directions for micro-
using Convec Broil setting number 2. waving. Set aside 2 cups. Place remaining stuffing in small
Pour reserved marinade over chicken pieces. casserole to be reheated later.

Per Serving: Thoroughly combine remaining ingredients, except for

Calories: 235 Fat: 7 g. turkey gravy. In a 10-inch glass pie plate, shape 1/2 of the
Protein: 27 g. Cholesterol: 81 mg.
Carbohydrate: 5 g. Sodium: 349 mg. mixture into an oval. Flatten center being sure to leave one-
inch sides.

Sesame Oven-Fried Chicken Place reserved 2 cups of stuffing inside the center. Cover
with remaining meat mixture. Press to seal edges and form a
1 egg loaf shape. Roast 30 to 35 minutes on HIGH MIX or until
1/2 cup milk internal temperature in center of stuffing reaches 170˚F. Let
1/2 cup all-purpose flour stand, covered, 10 minutes before slicing. Slice and serve with
2 tablespoons sesame seed heated gravy and reheated leftover stuffing.
1 teaspoon baking powder
Per Serving:
2 teaspoons paprika Calories: 369 Fat: 17 g.
1 teaspoon garlic powder Protein: 25 g. Cholesterol: 106 mg.
1/2 teaspoon salt Carbohydrate: 30 g. Sodium: 964 mg.

21/2 to 31/2-pound broiler-fryer chicken, cut up

1/2 cup margarine or butter, melted
 Makes 5 servings

Beat egg and milk in medium bowl. Combine flour, sesame

seed, baking powder, paprika, garlic powder and salt in plas-
tic or paper bag. Dip chicken pieces in egg mixture, then
shake in bag to coat. Arrange chicken pieces skin side up on
turntable. Pour margarine evenly over chicken. Bake 30 to 35
minutes on *HIGH MIX, 375˚F.

* Necessary to change temperature on HIGH MIX.

Per Serving:
Calories: 399 Fat: 27 g.
Protein: 26 g. Cholesterol: 122 mg.
Carbohydrate: 12 g. Sodium: 578 mg.

22
 Honey Mustard Chicken
1/2 cup coarse ground mustard
1/4 cup Dijon-style mustard
1/4 cup honey
2 to 3 pounds boneless chicken breasts and thighs,
skin removed
 Makes 4 servings

Combine coarse mustard, Dijon mustard and

honey. Set aside.

Place chicken in 9-inch oven-safe dish. Put dish on

low rack and broil using Convec Broil setting num-
ber 2. When chicken is about half cooked, pour off
any liquid and brush with sauce to cover chicken
pieces completely.

Per Serving:
Calories: 368 Fat: 8 g.
Protein: 50 g. Cholesterol: 133 mg.
Carbohydrate: 19 g. Sodium: 950 mg.

Roast Chicken
1 teaspoon ground ginger
1/2 teaspoon ground coriander
Dash of pepper
5 to 6-pound roasting chicken
2 tablespoons margarine or butter
1/2 cup minced onion
1/2 cup plain yogurt
1/2 cup half-and-half
1 teaspoon turmeric
1/2 teaspoon salt
 Makes 6 servings

Combine ginger, coriander and pepper; rub into

chicken. Tie legs of chicken; place breast side up on
broiling trivet on turntable.

Place margarine in a medium bowl. Microwave

at HIGH(100%) until melted, 30 to 45 seconds.
Blend in remaining ingredients. Reserve one-fourth
cup of the mixture; set aside. Spread remaining
mixture over chicken.

Roast using Convec Roast setting number 1.

Spread remaining one-fourth cup of mixture
over chicken and roast on HIGH MIX for 10
additional minutes.

Per Serving:
Calories: 284 Fat: 15 g.
Protein: 32 g. Cholesterol: 100 mg.
Carbohydrate: 4 g. Sodium: 337 mg.

23
24
 Spicy Shrimp Put one-fourth of basil sauce in bottom of 9-inch oven-safe
dish. Arrange steaks on sauce and pour remaining sauce over
1/4 cup white wine tops of steaks. Sprinkle with cayenne.
1/4 cup water
3 tablespoons soy sauce Place dish on low rack and broil using Convec Broil setting
2 tablespoons sugar number 4.
1 tablespoon vegetable oil * If not available substitute 1/2 cup fresh parsley and 2 table-
2 teaspoons dried parsley flakes spoons dried basil.
1/8 to 1/4 teaspoon ground ginger
Dash of hot pepper sauce Per Serving:
1 pound jumbo raw shrimp, shelled and deveined Calories: 357 Fat: 21 g.
Protein: 35 g. Cholesterol: 97 mg.
Carbohydrate: 2 g. Sodium: 209 mg.
 Makes 4 servings

Mix all ingredients except shrimp in medium bowl. Reserve

some of the marinade to be used later. Stir in shrimp; cover. Crunchy Crab Boats
Marinate at room temperature 45 minutes or 3 hours in 1 can (6 ounces) fancy white crabmeat, drained
refrigerator. 1 package (3 ounces) cream cheese, softened
1/2 cup chopped almonds
Preheat oven for broiling. Remove shrimp from marinade;
2 tablespoons green onions, chopped
reserve marinade. Place shrimp on round baking pan. Broil 6
1 tablespoon dry white wine
to 8 minutes, brushing with marinade after half the time.
1 teaspoon lemon juice
Serve the reserved marinade over rice or as a dipping sauce 1 teaspoon prepared horseradish
when served as an appetizer, if desired. 1/4 teaspoon garlic powder
1/4 teaspoon salt
Per Serving: Dash of white pepper
Calories: 109 Fat: 2 g.
Protein: 18 g. Cholesterol: 129 mg. Dash of cayenne pepper
Carbohydrate: 3 g. Sodium: 319 mg. 2 hard rolls, cut in half
1/4 cup shredded Swiss cheese
 Makes 4 servings
Broiled Salmon with
Basil Sauce Preheat oven for broiling. Remove any bits of shell or carti-
lage from crab. Combine with next 10 ingredients. Mix well.
2 tablespoons olive oil Set aside.
1 clove garlic, minced
1/4 cup white wine Spread one-fourth of crab filling on each roll half. Place
2 tablespoons lemon juice Swiss cheese on top of each. Place on low rack.
1 cup fresh basil*
Broil in preheated oven 12 to 15 minutes or until cheese is
1/4 cup grated Parmesan cheese melted and crab is hot. Sprinkle with paprika and serve.
1/2 teaspoon Dijon-style mustard
4 salmon steak (11/4 to 11/2 pounds) or haddock, halibut, Per Serving:
swordfish Calories: 292 Fat: 19 g.
Protein: 15 g. Cholesterol: 57 mg.
Cayenne pepper Carbohydrate: 15 g. Sodium: 416 mg.
 Makes 4 servings

Combine oil, garlic, white wine and lemon juice in blender.

Add basil, Parmesan cheese and mustard and blend until
smooth. Preheat oven for broiling.

25
26
 Frittata Cheese Soufflé
3/4 cup diced green pepper 1/4 cup margarine or butter
3/4 cup diced mushrooms 1/4 cup all-purpose flour
3/4 cup diced zucchini 1/2 teaspoon salt
3/4 cup diced onion 1/8 teaspoon cayenne pepper
1/2 cup diced pimiento 11/2 cups milk
2 tablespoons vegetable oil 2 cups shredded Cheddar cheese (about 8 ounces)
6 eggs 6 eggs, separated
2 packages (8 ounces each) cream cheese  Makes 4 servings
1/4 cup milk
2 cups cubed bread (3 slices) Place margarine in large bowl. Microwave at HIGH (100%)
11/2 cups shredded Cheddar cheese until melted, about 1 minute. Blend in flour, salt and cay-
1 teaspoon salt enne. Gradually stir in milk. Microwave at MEDIUM-
1/2 teaspoon garlic powder HIGH (70%) until slightly thickened, about 6 minutes, stir-
1/4 teaspoon pepper ring every 2 minutes. Add cheese. Microwave at MEDIUM-
 Makes 8 servings HIGH (70%) 2 minutes; stir to blend.

Combine vegetables and oil in medium bowl; cover. Preheat oven to 325˚F. Beat egg yolks. Stir a small amount of
Microwave at HIGH (100%) until vegetables are tender, hot sauce gradually into egg yolks; return to sauce, blending
about 5 minutes. Drain liquid. well. Cool slightly.

Beat eggs with cream cheese and milk until smooth. Mix in Beat egg whites until soft peaks form. With rubber spatula,
remaining ingredients. Pour into buttered 9-inch spring form fold egg whites into cheese sauce, half at a time, just until
pan. blended. Pour into greased 2-quart soufflé dish. Bake 30 to
35 minutes on LOW MIX or until top is puffed and golden
Bake 30 minutes on LOW MIX or until set in center. Cool and center is set. Serve immediately.
10 to 20 minutes. Cut into wedges.
Per Serving:
Calories: 531 Fat: 41 g.
Per Serving: Protein: 27 g. Cholesterol: 478 mg.
Calories: 426 Fat: 36 g. Carbohydrate: 12 g. Sodium: 912 mg.
Protein: 16 g. Cholesterol: 292 mg.
Carbohydrate: 12 g. Sodium: 685 mg.

27
c o n v e c t i o n m i c r o w a v e
b a k i n g & d e s s e r t s
28
 Convection-Only Techniques
Convenience foods such as frozen
appetizers, pizzas, egg rolls and refrig-
erated bread products bake and brown
quickly with convection-only cooking.
Two shelf cooking with the turntable
on is perfect for two different foods
requiring the same temperature.
Preheating the oven is necessary with
convection cooking of smaller, faster-
cooking food items that require less
than 20 minutes of baking. Foods
requiring longer baking time use
LOW MIX.

Turntable off is used for larger cookie sheets, 12-cup muffin Two-Level Baking allows baking of two pans of cookies,
pans and rectangular cake pans. Use low rack with turntable small muffins or pizzas at the same time. Round baking pans
off. Convec Bake uses the turntable off for all selections. are excellent cooking utensils for many convection-only items.

29
 Cake Techniques

Rectangular Cakes. Use 13x9x2 baking pan and a mix or Tube or Bundt Cakes. Do not preheat oven. Bake cakes for
your own conventional recipe. Place pan on low rack. Use three-fourths of time on recipe or package directions using
Convec Bake selection number 1. LOW MIX. Bake cake on low rack. If arcing occurs with
fluted tube pan, place a heat-and-microwave-safe dish or plate
Layer Cakes. Use a mix or your own conventional recipe.
between pan and low rack.
Use high rack and turntable to bake two layers at once. See
chart on page 33.

Angel Food. Do not preheat oven. Bake your recipe or a Loaf Cakes or Quick Breads. Do not preheat oven. Bake
mix 25 to 30 minutes on LOW MIX or until crust is golden for three-fourths of time on recipe or package directions
brown, firm and looks very dry. using LOW MIX. Test for doneness at minimum time.
If loaf is not done, let stand in oven a few minutes to
complete cooking.

30
 Pie Techniques

Pie Shell. Use mix, frozen pie dough or your recipe for single Custard Pies. Prebake and cool pie shell as directed on the
crust pie. Prick crust with fork. Preheat oven to 400˚F. Place left. Fill with uncooked custard. Without preheating, bake
pie shell on low rack; bake with convection heat 8 to 10 min- pie on round baking pan placed on low rack for 30 to 35 min-
utes or until lightly browned. Cool and fill. utes on LOW MIX. If custard is not set, let stand in oven a
few minutes to complete cooking.

Double Crust or Crumb Top Pies. Preheat pie as you would Frozen Prepared Custard-Type Pies. Preheat oven to tem-
for conventional baking; make slits in top of two crust pie. perature listed on package. Place pie on low rack. Bake three-
Preheat oven to 375˚F. Place pie on low rack. Bake double fourths of package time using LOW MIX set at the package
crust or lattice pies 25 to 35 minutes on *HIGH MIX, 375˚F.; temperature. If filling is not set, let stand in oven to complete
crumb top pies 20 to 25 minutes on *HIGH MIX, 375˚F. cooking.
(*Necessary to change temperature on HIGH MIX).
Frozen Prepared Fruit Pies. Do not preheat oven. Bake on
low rack. Use *HIGH MIX, 350˚F. Bake 8-inch, 35 minutes;
9-inch, 40 to 45 minutes. (*Necessary to change temperature
on HIGH MIX).

31
 Bread & Baking Techniques

Proof dough. Use your own recipe or frozen dough. Place in when impressions remain after fingers are pressed 1/2 inch
well-greased bowl or loaf pan; cover with damp cloth. Place into dough. (*Necessary to change temperature on SLOW
in oven at *SLOW COOK 100˚F. 30 to 45 minutes. Frozen COOK.)
dough will take longer, 2 to 23/4 hours. Dough is doubled

Preheating of oven is not necessary. Bake one loaf 25 minutes Braid or other shape. Remove turntable from oven. Shape
and two loaves 30 minutes at LOW MIX. After baking, bread bread; place directly on turntable. No preheating is needed.
should be golden brown and sound hollow when tapped. Do Bake for three-fourths of the time in your conventional recipe
not let bread stand in oven; remove from pans immediately to on LOW MIX.
cool on wire rack.

32
Combination Baking Chart
Item Procedure
Cakes: Your recipe or mix
Tube or Bundt Cakes** Bake on low rack three-fourths the recommended time on LOW MIX.
Angel Food Bake 25 to 30 minutes on LOW MIX.
Loaf Cakes or Quick Breads Bake three-fourths the recommended time on LOW MIX.
Bake three-fourths the recommended time or until wooden pick inserted in center
Bar Cookies: Your recipe or mix
comes out clean on LOW MIX.
Pies
Single Crust: baked before filling, Prick crust with fork. Preheat oven to 400˚F. Bake on low rack 8 to 10 minutes or
your recipe, mix or frozen prepared until lightly browned. Let cool before filling.
Double Crust
Preheat oven to 375˚F. Bake on low rack 25 to 35 minutes on *HIGH MIX 375˚F
Crumb Top
Prebake, following directions for single crust; cool. Fill with desired uncooked cus-
Custard Pie tard. Bake on round baking pan on low rack 35 minutes on LOW MIX. If custard
is not set, let stand in oven a few minutes.
Pecan Pie Preheat oven to 350˚F. Bake on low rack 25 to 30 minutes on LOW MIX.
Frozen Prepared Fruit Pies Place on low rack and bake 30 to 40 minutes using *HIGH MIX 350˚F.
Preheat oven to package temperature. Place on low rack and bake three-fourths of
Frozen Prepared Custard Pies package time using LOW MIX and package temperature. If not set, let stand in
oven a few minutes.
Breads
Loaf: Your recipe or frozen, defrosted
Bake 25 to 30 minutes on LOW MIX for 1 to 2 loaves.
and proofed
Remove metal turntable from oven. Place bread directly on metal turntable. Bake
Braid or other shape
on LOW MIX for three-fourths the conventional time.
Muffins: Large, bakery-style Bake three-fourths the recommended package or recipe time on LOW MIX.
Desserts
Cheesecake Bake three-fourths the recipe time on LOW MIX or until center is nearly set.
Crisps and Cobblers Bake three-fourths the recipe time on LOW MIX.

** If arcing occurs while using a fluted tube pan, place a heat-resistant dish (Pyrex® pie plate, glass pizza tray or dinner plate)
between the pan and the low rack.
* Necessary to change temperature on HIGH MIX and LOW MIX.

Convection Baking Chart

Item (for foods requiring 25 minutes or less) Baking Temperature
Appetizers Brown and serve, pastry Lower temperature by 25˚F.
Biscuits Your recipe, mix or refrigerator Lower temperature by 25˚F.
Brownies 13x9x2 pan Convec Bake setting number 2
Cookies Drop, rolled, refrigerator, spritz, molded Lower temperature by 25˚F.
Fish Sticks Frozen Lower temperature by 25˚F.
Frozen Convec Bake setting number 4
French Fries
Shoestring fries Convec Bake setting number 4 + Power Level x’s 2
Layer Cakes Your recipe or mix Lower temperature by 25˚F.
Muffins 1-12 cup pan Convec Bake setting number 3
Pizza Your recipe or frozen Lower temperature by 25˚F.
Puff Pastry Your recipe or frozen Lower temperature by 25˚F.
Rectangular Cake Your recipe or mix 13x9x2 pan Convec Bake setting number 1
Rolls Your recipe, package or refrigerator Lower temperature by 25˚F.

33
 Chocolate Chip Bars
21/4 cups all-purpose flour Combine flour, soda and salt; set aside. Cream together
1 teaspoon baking soda sugars, margarine, oil and vanilla. Beat until creamy. Beat in
1/2 teaspoon salt eggs. Gradually add flour mixture; mix well. Stir in chocolate
3/4 cup granulated sugar chips and nuts.
3/4 cup packed brown sugar Spread mixture into 13x9x2 ungreased pan. Set oven for
1/2 cup margarine or butter turntable-off. Bake 18 to 22 minutes on LOW MIX or until
1/2 cup vegetable oil wooden pick inserted in center comes out clean. Let cool in
1 teaspoon vanilla
pan. Cut into 32 squares.
2 eggs
1 package (12 ounces) chocolate chips Per Serving:
1 cup chopped nuts Calories: 208 Fat: 13 g.
Protein: 2 g. Cholesterol: 17 mg.
 Makes 32 bars Carbohydrate: 23 g. Sodium: 108 mg.

34
Peanut Butter Cookies Preheat oven 325˚F. Cream together margarine, oil and
sugars. Beat until creamy. Beat in eggs and orange extract;
1/2 cup peanut butter blend well.
1/2 cup granulated sugar
1/2 cup packed brown sugar Add rolled oats, flours, baking soda and salt; mix well. Stir in
1/4 cup margarine or butter raisins or chocolate chips, orange peel and nuts.
1/4 cup vegetable shortening Drop dough by teaspoonfuls 2 inches apart on greased round
1 egg baking pans. Bake 8 to 12 minutes at 325˚F. or until light
11/4 cups all-purpose flour golden brown. Cool on wire racks.
3/4 teaspoon baking soda
1/2 teaspoon baking powder Per Serving:
Calories: 95 Fat: 5 g.
 Makes 3 dozen Protein: 2 g. Cholesterol: 11 mg.
Carbohydrate: 12 g. Sodium: 72 mg.
Combine peanut butter, sugars, margarine shortening and
egg; beat until smooth. Blend in flour, baking soda and
baking powder. Preheat oven to 350˚F. Carousel Crackles
Shape dough into 3/4-inch balls. Place 2 inches apart on 1 cup semisweet chocolate chips
lightly greased round baking pans. With fork, flatten in 1 cup packed brown sugar
crisscross pattern. 1/3 cup vegetable oil
2 eggs
Bake 12 minutes at 350˚F. or until set but not hard. Cool on 1 teaspoon vanilla
wire racks. 1 cup all-purpose flour
1 teaspoon baking powder
Per Serving:
Calories: 85 Fat: 5 g. 1/4 teaspoon salt
Protein: 2 g. Cholesterol: 8 mg. 1/2 cup finely chopped walnuts
Carbohydrate: 10 g. Sodium: 62 mg.
1/2 cup powdered sugar
 Makes 4 dozen
Orange Oatmeal Chippers Place chocolate chips in large mixing bowl. Microwave at
1/2 cup margarine or butter, softened HIGH (100%) until melted, about 2 minutes. Blend in
1/3 cup oil brown sugar and oil. Add eggs, 1 at a time, beating well after
3/4 cup packed brown sugar each. Stir in vanilla. Combine flour, baking powder and
1/4 cup granulated sugar salt; stir into chocolate mixture. Mix in nuts. Chill dough at
2 eggs least 1 hour.
1 teaspoon orange extract
Preheat oven 325˚F. Drop dough by rounded teaspoonfuls
2 cups quick-cooking rolled oats
into powdered sugar; roll to coat. Place 2 inches apart on
1 cup all-purpose flour
greased turntable or round baking pans. Bake 10 to 12 min-
1/2 cup whole wheat flour
utes at 325˚F. Cool on wire racks.
1 teaspoon baking soda
1/2 teaspoon salt Per Serving:
1 cup raisins or chocolate chips Calories: 72 Fat: 4 g.
Protein: 1 g. Cholesterol: 6 mg.
1 tablespoon grated orange peel Carbohydrate: 10 g. Sodium: 20 mg.
1/2 cup coarsely chopped nuts
 Makes 4 dozen

35
 Autumn Treasure Cookies
1 cup all-purpose flour Preheat oven 325˚F. Grease 2 round baking pans; set aside.
1/4 teaspoon salt
1/4 teaspoon baking powder Sift first 4 ingredients. Blend sugars and shortening. Add egg
1/4 teaspoon baking soda and beat well. Add the sifted mixture and mix well.
1/2 cup packed brown sugar Add oats, vanilla and candies. Blend together well.
1/2 cup granulated sugar
1/2 cup butter-flavor shortening Drop by rounded tablespoonfuls onto prepared sheets. Bake
1 egg 12 to 15 minutes at 325˚F. or until golden brown. Cool cook-
1 cup rolled oats ies on wire racks.
1 teaspoon vanilla
Per Serving:
1/2 cup Reese’s Pieces® candy Calories: 112 Fat: 5 g.
1/2 cup M&M® candies (only orange, yellow and browns) Protein: 2 g. Cholesterol: 9 mg.
Carbohydrate: 15 g. Sodium: 36 mg.
 Makes 32 cookies

36
Cheesecake Chocolate Meringue Pie
3/4 cup sugar
Crust 2 tablespoons cornstarch
11/4 cups all-purpose flour 2 cups milk
3/4 cup margarine or butter 2 squares (1 ounce each) unsweetened chocolate
1/4 cup sugar 3 eggs, separated
1 egg yolk 2 tablespoons margarine or butter
Grated lemon peel from 1/2 lemon 1 teaspoon grated orange peel
1 9-inch baked pie shell
Filling 1/2 teaspoon cream of tartar
4 packages (8 ounces each) cream cheese 6 tablespoons sugar
11/4 cups sugar  Makes 8 servings
2 tablespoons all-purpose flour
4 eggs Mix sugar and cornstarch in medium bowl. Stir in milk.
1 egg yolk Add chocolate squares. Microwave at HIGH (100%) until
2 tablespoons heavy cream smooth and thick, 6 to 8 minutes, stirring after 3 minutes.
Grated lemon peel from 1/2 lemon Stir a small amount of chocolate mixture into egg yolks;
return to hot chocolate mixture, blending well. Microwave
 Makes 12 servings
at MEDIUM-HIGH (70%) 3 minutes, stirring once. Stir in
Combine crust ingredients in small bowl; beat until well margarine and orange peel until margarine is melted. Pour
mixed. Refrigerate, covered, 1 hour. into pie shell. Set aside.

Preheat oven 375˚F. Press one-third flour mixture Preheat oven 400˚F. Beat egg whites and cream of tartar
into bottom of 9-inch spring form pan. Bake at 375˚F. until foamy. Beat in sugar, 1 tablespoon at a time; continue
10 minutes; cool. beating until stiff and glossy. Spoon meringue onto chocolate
filling; spread over filling, carefully sealing meringue to edge
In large bowl, beat cream cheese until smooth. Slowly beat in of crust. Bake 8 to 10 minutes at 400˚F. or until meringue is
sugar. Add flour and remaining ingredients. Beat 5 minutes. brown.
Press remaining dough around side of pan to within 1 inch of
top; do not bake. Pour cream cheese mixture into pan. Per Serving:
Calories: 349 Fat: 17 g.
Protein: 6 g. Cholesterol: 108 mg.
Bake 35 to 40 minutes on LOW MIX or until set. Let Carbohydrate: 45 g. Sodium: 228 mg.
cheesecake remain in oven 30 minutes. Remove; cool in pan.

Per Serving:
Calories: 560 Fat: 42 g.
Protein: 10 g. Cholesterol: 223 mg.
Carbohydrate: 38 g. Sodium: 383 mg.

37
Harvest Fruit Pie 1/4 cup sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour 1 cup dairy sour cream
1 teaspoon salt 1 egg yolk, slightly beaten
1 teaspoon ground cinnamon 1 teaspoon vanilla
2/3 cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons cold water  Makes 8 servings
3/4 cup sugar Combine flour, 1 tablespoon sugar, salt and baking powder in
1/4 cup all-purpose flour medium bowl; mix well. Using a pastry blender, cut in mar-
1/2 teaspoon ground cinnamon garine until mixture resembles coarse crumbs. Turn mixture
1/2 teaspoon ground nutmeg into baking pan, 8x8 inches. Pat evenly over bottom and one-
6 cups sliced, peeled apples and pears fourth way up the sides.
2 tablespoons margarine or butter
1 tablespoon milk Arrange peaches on top of flour mixture. Combine sugar and
1 tablespoon sugar cinnamon; sprinkle over peaches. Combine sour cream, egg
 Makes 8 servings yolk and vanilla; pour over peach mixture.

Bake 30 minutes on *LOW MIX, 350˚F. or until juice

Preheat oven 375˚F. Combine 2 cups flour, the salt and
begins to bubble. Cool; cut into squares.
1 teaspoon cinnamon in medium bowl. Cut in shortening.
Sprinkle in water, 1 tablespoon at a time, until flour is moist- * Necessary to change temperature on LOW MIX.
ened. Gather dough into ball; divide in half. Roll each half
into 9-inch circle. Ease 1 circle into 9-inch pie pan. Per Serving:
Calories: 230 Fat: 13 g.
Protein: 3 g. Cholesterol: 47 mg.
Combine 3/4 cup sugar, 1/4 cup flour, 1/2 teaspoon cinna- Carbohydrate: 26 g. Sodium: 161 mg.
mon and the nutmeg; mix with apples and pears. Turn into
pastry-lined pan; dot with margarine. Cover with top crust.
Brush crust with milk; sprinkle with 1 tablespoon sugar. Coconut Oatmeal Pie
Trim, seal and flute. Cut small slits in top crust.
3 eggs, well beaten
Place on low rack. Bake 35 minutes on *HIGH MIX, 375˚F. 1 cup packed brown sugar
or until juices begin to bubble. 2/3 cup granulated sugar
2/3 cup quick-cooking oats
* Necessary to change temperature on HIGH MIX. 2/3 cup shredded coconut
Per Serving:
1/2 cup milk
Calories: 469 Fat: 23 g. 2 tablespoons margarine or butter, melted
Protein: 4 g. Cholesterol: — 1 teaspoon vanilla
Carbohydrate: 63 g. Sodium: 302 mg.
1/2 cup broken pecans
1 9-inch unbaked pie shell
Peach Küchen  Makes 8 servings

1 cup all-purpose flour Preheat oven 450˚F. Combine all ingredients except pecans
1 tablespoon sugar in large bowl. Add pecans; mix well. Pour into pie shell. Place
1/4 teaspoon salt pie on low rack. Bake at 450˚F. 8 minutes, then bake 15 min-
1/4 teaspoon baking powder utes on *LOW MIX, 350˚F. or until set.
1/4 cup margarine or butter
4 to 5 medium peaches, peeled and sliced or 1 package (20 * Necessary to change temperature on LOW MIX.
ounces) frozen peaches, defrosted and drained Per Serving:
Calories: 504 Fat: 25 g.
Protein: 7 g. Cholesterol: 104 mg.
Carbohydrate: 66 g. Sodium: 215 mg.

38
 Fudge Brownie Pie
1/4 cup margarine or butter, Cream margarine and brown sugar until light and fluffy. Stir
3/4 cup packed brown sugar in espresso. Add eggs, one at a time, beating well after each.
1 tablespoon instant espresso coffee
Place chips in 4-cup measure or small bowl. Microwave at
3 eggs
MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3
1 bag (12 ounces) semisweet chocolate chips
times. Stir chocolate, flour and pecans into butter, sugar, egg
1/4 cup all-purpose flour
mixture. Pour into pie shell.
1 cup chopped pecans
1 9-inch unbaked pie shell Bake 24 to 28 minutes on low rack on LOW MIX. Cool.
11/2 teaspoons rum extract Fold rum extract into whipped cream. Spread on top of pie
1 cup whipping cream, whipped stiffly and decorate with sprinkles.
Chocolate sprinkles
 Makes 12 servings Per Serving:
Calories: 480 Fat: 35 g.
Protein: 5 g. Cholesterol: 96 mg.
Carbohydrate: 42 g. Sodium: 168 mg.

39
 Nut Cake With Mocha Frosting
8 eggs Grease and flour two 9-inch round cake pans; line with
11/2 cups sugar wax paper. Combine eggs and sugar in blender; blend until
2 cups hazelnuts or walnuts light and fluffy. Add nuts; blend until finely chopped. Add
1/4 cup all-purpose flour flour and baking powder; blend until just mixed. Pour into
11/2 tablespoons baking powder prepared pans. Bake 20 to 25 minutes on LOW MIX. If
wooden pick inserted in center does not come out clean, let
Frosting: stand in oven a few minutes to complete cooking. Cool.
1 pint heavy cream
For frosting, combine remaining ingredients in medium
1/2 cup plus 2 tablespoons sugar
bowl. Beat until stiff. Frost cake and chill. Cake must be
1/4 cup plus 1 tablespoon chocolate-flavor drink mix refrigerated.
21/2 teaspoons vanilla
1 teaspoon instant coffee Per Serving:
Calories: 561 Fat: 37 g.
 Makes 10 servings Protein: 9 g. Cholesterol: 285 mg.
Carbohydrate: 52 g. Sodium: 216 mg.

40
Strawberry Puff Ring Preserve Cake
1/2 cup water 3 cups all-purpose flour
2 tablespoons plus 11/2 teaspoons margarine or butter 1 teaspoon baking soda
1/2 cup all-purpose flour 1/2 teaspoon ground allspice
3 eggs 1/2 teaspoon ground cinnamon
2 cups prepared vanilla pudding or 2 cups sweetened 1/2 teaspoon ground nutmeg
whipped cream 2 cups sugar
1 pint strawberries, rinsed, hulled and sliced 3/4 cup margarine or butter, softened
Powered sugar 4 eggs
1 cup buttermilk
 Makes 8 servings
1/2 teaspoon vanilla
Place water and margarine in medium bowl. Microwave 2 cups preserves (combine 2 or more flavors)
at HIGH (100%) until boiling, about 2 minutes. Blend in 2 cups chopped pecans
flour until smooth. Microwave at HIGH (100%) 1 minute.  Makes 12 servings
Add eggs, 1 at a time, beating well after each. Preheat oven
to 375˚F. Drop dough by tablespoonfuls into 8 equal puffs Mix flour, baking soda, allspice, cinnamon and nutmeg. Set
touching each other in 8-inch circle onto greased round aside. Beat sugar and margarine until light and fluffy. Add
baking pan. eggs, 1 at a time, beating well after each. Stir in flour mixture
alternately with buttermilk, beating well after each addition
Bake 25 minutes at 375˚F. Prick puff with sharp knife in sev- until smooth. Mix vanilla, preserves and pecans together.
eral places to allow steam to escape. Let stand in oven 5 min- Fold mixture into batter until thoroughly blended.
utes; remove from oven to cool. Cut cooled puff ring in half.
Spoon pudding into bottom half of ring; top with strawber- Pour into grease 10-inch tube pan. Bake 50 minutes on
ries. Replace top half. Sprinkle with powdered sugar. LOW MIX. If wooden pick inserted in center does not come
out clean, let stand in oven a few minutes to complete cook-
Per Serving:
Calories: 186 Fat: 8 g.
ing. Cool 10 minutes; remove from pan. Cool completely on
Protein: 6 g. Cholesterol: 111 mg. wire rack.
Carbohydrate: 25 g. Sodium: 152 mg.
Per Serving:
Calories: 647 Fat: 27 g.
Protein: 8 g. Cholesterol: 92 mg.
Carbohydrate: 97 g. Sodium: 278 mg.

41
Classic Cranberry Tea Cake Sour Cream Pound Cake
3/4 cup margarine or butter, softened 4 cups all-purpose flour
11/2 cups sugar 2 teaspoons baking powder
3 eggs 1 teaspoon baking soda
21/2 teaspoons almond extract 1/2 teaspoon salt
3 cups all-purpose flour 2 cups sugar
11/2 teaspoons baking powder 1 cup margarine or butter, softened
11/2 teaspoons baking soda 4 eggs
3/4 teaspoon salt 1 teaspoon vanilla
11/2 cups sour cream 2 cups dairy sour cream
3/4 cup canned whole berry cranberry sauce 1/2 cup sugar
1/4 cup finely chopped walnuts
 Makes 16 servings
2 tablespoons ground cinnamon
Thoroughly grease and flour a 12-cup fluted bundt pan. With  Makes 12 servings
an electric mixer, beat margarine. Gradually add sugar and
beat until fluffy. Add eggs, one at a time, beating well after Mix flour, baking powder, baking soda and salt in medium
each addition. Add extract. bowl. Set aside. Beat 2 cups sugar and the margarine until
light and fluffy. Add eggs, one at a time, beating well after
Sift dry ingredients together and add alternately with the each. Mix in vanilla. Stir in flour mixture alternately with
sour cream. Fold in cranberries. sour cream, beating after each addition until smooth. Set
Pour into prepared pan and bake on low rack on LOW MIX aside.
35 to 45 minutes or until wooden pick inserted in center Combine 1/2 cup sugar, the nuts and cinnamon. Pour half the
comes out clean. Allow to cool on counter 30 minutes. Turn batter into well-greased 10-inch tube pan; sprinkle with half
out onto plate and allow to finish cooling before glazing. of filling. Repeat with remaining batter and filling.

Glaze: Bake 45 minutes on LOW MIX. If wooden pick inserted in

center does not come out clean, let stand in oven a few min-
3/4 cup powdered sugar utes to complete cooking. Cool 10 minutes; remove from pan.
1/2 teaspoon almond extract Cool completely on wire rack.
2 teaspoons warm water
1/4 cup toasted sliced almonds Per Serving:
Calories: 586 Fat: 28 g.
Protein: 8 g. Cholesterol: 109 mg.
Combine first 3 ingredients. Drizzle on cake and top with Carbohydrate: 77 g. Sodium: 456 mg.
almonds.

Per Serving:
Calories: 350 Fat: 16 g.
Protein: 5 g. Cholesterol: 62 mg.
Carbohydrate: 48 g. Sodium: 360 mg.

42
 Raspberry Oatmeal Bar Biscuits
Cookies 5 cups all-purpose flour
3 tablespoons baking powder
1 package (18.25-18.5 ounces) yellow cake mix
3 tablespoons sugar
2 1/4 cups quick-cooking oatmeal
1 teaspoon salt
1/2 cup butter or margarine, melted
1 teaspoon baking soda
1 (12 oz.) jar of raspberry jam
1 cup vegetable shortening
2 tablespoons of water
2 packages active dry yeast
2 tablespoons of sliced almonds
2 to 4 tablespoons warm water
 Makes 32 bars 2 cups buttermilk

Combine cake mix with oatmeal. Stir in melted butter until  Makes 7 dozen biscuits
mixture is crumbly. Firmly press about 3 cups of mixture in a
Combine dry ingredients. Cut in shortening until mixture
13x9x2 pan. Combine remaining mixture with almonds and
resembles coarse crumbs. Dissolve yeast in warm water. Add
reserve for later use.
dissolved yeast and buttermilk to dry ingredients; mix well.
Combine jam and water; spoon over crumb mixture in pan, Roll out desired amount on lightly floured surface to a little
spreading evenly. Top jam with remaining cake and almond over 1/4 inch thick. Cut with floured 2-inch biscuit cutter.
mixture.
Preheat oven to 375˚F. Place biscuits on lightly greased
Set oven for turntable off. Bake for 20 minutes at *LOW baking pans. Let rise 10 minutes. Bake at 375˚F. 10 to 12
MIX 350˚F. or until cookies are no longer moist in the cen- minutes or until golden brown.
ter. Cool in pan before cutting into bars.
Note: Dough can be refrigerated 1 week in an air-tight
* Necessary to change temperature on LOW MIX. plastic bag.

Per Serving: Per Serving:

Calories: 146 Fat: 5 g. Calories: 54 Fat: 3 g.
Protein: 183 g. Cholesterol: 8 mg. Protein: 1 g. Cholesterol: —
Carbohydrate: 24 g. Sodium: 135 mg. Carbohydrate: 7 g. Sodium: 78 mg.

43
44
 Chocolate Chip Banana Dissolve yeast in warm water in large bowl. Microwave cot-
tage cheese at HIGH (100%) until cheese is lukewarm, about
Crumb Loaf 20 seconds; add to yeast mixture. Stir in sugar, caraway seed,
1 package (14 ounces) banana bread mix or banana salt, soda and egg. Slowly add flour, mixing until dough
muffin mix cleans bowl.
3/4 cup semisweet chocolate mini morsels Cover with damp cloth. Place in oven. Let rise at 100˚F. until
Ingredients to complete mix double in bulk, 30 to 45 minutes. Stir down dough. Divide
among two 6-cup greased medium muffin pans. Let rise at
Crumb Topping:
100˚F. until double in bulk, about 20 minutes.
1/2 cup chopped walnuts
1/2 cup all-purpose flour Bake 15 minutes on LOW MIX or until tops spring back
2 tablespoons granulated sugar when touched lightly with finger.
2 tablespoons packed brown sugar
Per Serving:
1/4 cup margarine or butter Calories: 116 Fat: 2 g.
Protein: 5 g. Cholesterol: 26 mg.
 Makes 12 servings Carbohydrate: 19 g. Sodium: 287 mg.

Grease and flour 9x5-inch loaf pan. For easy removal of fin-
ished loaf, place a 21/2 x16-inch strip of wax paper lengthwise Zucchini Muffins
in pan with both ends extending above top of pan.
11/2 cups all-purpose flour
Combine mix and morsels. Prepare bread mix according 1/2 cup sugar
to package directions or muffin mix according to loaf pan 1 teaspoon baking powder
directions. Pour into prepared pan. Combine remaining dry 1/2 teaspoon ground cinnamon
ingredients in small bowl. Cut in margarine until mixture 1/2 teaspoon salt
resembles coarse crumbs. Top batter with this mixture. 1 cup grated zucchini
1/2 cup chopped walnuts
Bake 35 to 40 minutes on low rack on LOW MIX. If wood- 1/2 cup raisins
en pick inserted in center does not come out clean, let stand 1 egg
in oven a few minutes to complete cooking. Cool 5 minutes; 1/3 cup vegetable oil
remove from pan by lifting both ends of wax paper. Cool
completely on wire rack.  Makes 1 dozen muffins

Per Serving: Combined dry ingredients in medium bowl. Mix in remain-

Calories: 338 Fat: 19 g. ing ingredients until just moistened. Spoon batter into
Protein: 4 g. Cholesterol: 46 mg.
Carbohydrate: 40 g. Sodium: 245 mg. greased medium muffin pans.

Bake 20 to 24 minutes on *LOW MIX 375˚F. or until tops

Caraway Rolls spring back when touched lightly with finger.

1 package active dry yeast * Necessary to change temperature on LOW MIX.

1/4 cup warm water
Per Serving:
1 cup cottage cheese Calories: 204 Fat: 10 g.
2 tablespoons sugar Protein: 3 g. Cholesterol: 23 mg.
Carbohydrate: 26 g. Sodium: 125 mg.
1 tablespoon caraway seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
2 cups all-purpose flour
 Makes 1 dozen rolls

45
 Apricot Pecan Oat Bran Muffins
1/2 cup all-purpose flour Combine all-purpose flour, whole wheat flour, oat bran,
1/2 cup whole wheat flour wheat germ and baking powder; set aside.
1/2 cup oat bran
Place orange juice in small bowl. Microwave at HIGH
1/4 cup wheat germ
(100%) 1 minute. Add brown sugar, honey, apricots and
2 teaspoons baking powder
orange peel. Cool slightly.
1/2 cup orange juice
1/2 cup packed brown sugar Preheat oven to 375˚F. Combine oil, buttermilk and eggs in
1/4 cup honey large bowl. Add apricot/orange and flour mixtures. Stir to
1 cup dried apricots, chopped just combine ingredients.
1 teaspoon grated orange peel
2 tablespoons vegetable oil Spoon batter into two 6-cup greased muffin pans. Sprinkle
1/2 cup buttermilk with pecans.
2 eggs
Bake 15 to 20 minutes at 375˚F. or until tops spring back
1/3 cup chopped pecans when touched lightly with finger.
 Makes 1 dozen muffins Per Serving:
Calories: 206 Fat: 7 g.
Protein: 5 g. Cholesterol: 36 mg.
Carbohydrate: 35 g. Sodium: 119 mg.

46
No-Knead Cheddar Dill Bread Hearty Cheese Caraway Bread
21/2 to 3 cups all-purpose flour 63/4 cups all-purpose flour
1 tablespoon sugar 3 tablespoons sugar
2 teaspoons dill weed 21/2 teaspoons salt
1 teaspoon dill seed 1/4 teaspoon baking soda
1 teaspoon salt 1 package rapid rise yeast
1/4 teaspoon baking soda 2 teaspoons caraway seed
1 package active dry yeast 1 cup milk
1 cup small-curd cottage cheese 1 cup water
1/4 cup water 1/3 cup margarine or butter
1 tablespoon margarine or butter 13/4 cups grated sharp Cheddar cheese
1 egg 1/4 cup melted margarine or butter (for greasing)
2 cups shredded sharp Cheddar cheese
 Makes 2 loaves,
1 egg, slightly beaten
 24 servings
Poppy seed
 Makes one 8-inch round loaf, Set aside 1 cup of flour. In large bowl, mix remaining flour,
 16 servings sugar, salt, baking soda, yeast and caraway seed. Heat
milk, water and 1/3 cup of margarine until hot to touch,
Combine 1 cup of flour, sugar, dill weed, dill seed, salt, approximately 21/2 to 3 minutes on MEDIUM (50%); stir
baking soda and dry yeast in large mixing bowl. into dry ingredients. Mix in only enough reserved flour to
make soft dough. Turn out onto lightly floured surface;
Combine cottage cheese, water and margarine in 2-cup glass knead until smooth and elastic, about 8 to 10 minutes.
measure. Microwave at HIGH (100%) 2 minutes. Add cot- Cover; let rise 10 minutes.
tage cheese mixture, egg and Cheddar cheese to dry ingredi-
ents. Stir well. Add enough flour to make a stiff dough. Divide dough in half; roll half into a 15x9-inch rectangle.
Sprinkle 3/4 cup of grated cheese evenly over dough. Roll
Soak a cloth with hot water, wring it out and place it over tightly from short end to other. Pinch dough together at ends
mixing bowl. Let dough rise in oven at *SLOW COOK and along seam. Repeat with second half of dough.
100˚F. until double in size, about 1 hour.
Brush tops of loaves with melted margarine and sprinkle
Grease well an 8-inch round cake pan. Place in pan bottom a top with 2 tablespoons from the remaining cheese. Press
wax paper circle cut to fit. Place a strip of wax paper, 21/2 x 25 gently on top of loaves. Place each loaf in a buttered
inches, around pan edge. Grease both wax paper circle and 81/2 x41/2-inch loaf pan. Let rise in oven on *SLOW COOK
strip. Stir dough down and put in prepared pan, patting 100˚F. 40 minutes.
the dough to smooth it. Let dough rise in 100˚F. oven until
double in size, 35 to 45 minutes. Bake 25 to 30 minutes on LOW MIX until golden brown.
Remove from pans and cool on wire racks.
Brush bread lightly with beaten egg and sprinkle top with
poppy seed. Bake 25 to 35 minutes on low rack on LOW * Necessary to change temperature on SLOW COOK.
MIX. Remove from pan. Cool on wire rack.
Per Serving:
* Necessary to change temperature on SLOW COOK. Calories: 216 Fat: 8 g.
Protein: 6 g. Cholesterol: 9 mg.
Carbohydrate: 30 g. Sodium: 343 mg.
Per Serving:
Calories: 168 Fat: 7 g.
Protein: 8 g. Cholesterol: 51 mg.
Carbohydrate: 17 g. Sodium: 319 mg.

47
 Onion-Cheese Bread
1/2 cup chopped onion Combine onion and 1 tablespoon margarine in small bowl.
(about 1 medium) Microwave at HIGH (100%) until onion is tender, about 2
1 tablespoon margarine or butter minutes. Set onion aside.
11/2 cups buttermilk baking mix
Preheat oven to 375˚F. Mix baking mix, milk and egg until
1/2 cup milk
just moistened in medium bowl. Stir in onion, 1/2 cup cheese
1 egg, well beaten
and parsley. Spread in greased square baking pan, 8x8 inch-
1/2 cup shredded sharp Cheddar cheese
es. Dot with 2 tablespoons margarine; sprinkle with 1/2 cup
2 tablespoons snipped parsley or 1 tablespoon dried
cheese. Bake at 375˚F. until wooden pick inserted in center
parsley flakes
comes out clean, about 20 minutes.
2 tablespoons margarine or butter
1/2 cup shredded sharp Cheddar cheese Per Serving:
 Makes 8 servings Calories: 210 Fat: 14 g.
Protein: 7 g. Cholesterol: 50 mg.
Carbohydrate: 15 g. Sodium: 422 mg.

48
 INDEX
A Cookies........................................................33 O
Angel Food Cakes..............................................  30, 33 Autumn Treasure Cookies.......................... 36 Oatmeal
Carousel Crackles......................................... 35 Coconut Oatmeal Pie................................... 38
B Orange Oatmeal Chippers.......................... 35 Orange Oatmeal Chippers.......................... 35
Bacon, Broiling.................................................... 13 Peanut Butter Cookies................................. 35 Raspberry Oatmeal Bar Cookies............... 43
Baking & Desserts.......................................28-48 Raspberry Oatmeal Bar Cookies............... 43 Onion-Cheese Bread.......................................... 48
See also: Desserts Crumb Top Pies..................................................  31, 33 Oriental Flank Steak......................................... 15
Apricot Pecan Oat Bran Muffins............... 46 Crunchy Crab Boats........................................... 25
Autumn Treasure Cookies.......................... 36 Crust Pies.............................................................  31, 33 P
Biscuits............................................................ 43 Crust ...................................................................  31, 33 Peach Küchen...................................................... 38
Caraway Rolls................................................ 45 Custard Pies........................................................  31, 33 Peanut Butter Cookies...................................... 35
Carousel Crackles......................................... 35 Pecans
Chocolate Chip Banana Crumb Loaf........ 45 D Apricot Pecan Oat Bran Muffins............... 46
Chocolate Chip Bars..................................... 34 Desserts Pie ................................................................... 33
Combination Baking Chart......................... 33 Baking & Desserts........................................ 28-48 Pies ...........................................................33
Hearty Cheese Caraway Bread................... 47 Cheesecake..................................................... 37 Chocolate Meringue Pie.............................. 37
No-Knead Cheddar Dill Bread.................. 47 Chocolate Meringue Pie.............................. 37 Coconut Oatmeal Pie................................... 38
Onion-Cheese Bread.................................... 48 Classic Cranberry Tea Cake........................ 42 Fudge Brownie Pie........................................ 39
Orange Oatmeal Chippers.......................... 35 Coconut Oatmeal Pie................................... 38 Harvest Fruit Pie........................................... 38
Peanut Butter Cookies................................. 35 Fudge Brownie Pie........................................ 39 Poultry Pie...................................................... 21
Raspberry Oatmeal Bar Cookies............... 43 Harvest Fruit Pie........................................... 38 Techniques..................................................... 31
Techniques..................................................... 32 Nut Cake With Mocha Frosting................ 40 Pineapple Pork Roast......................................... 19
Zucchini Muffins.......................................... 45 Peach Küchen................................................ 38 Pizzas, Hearty..................................................... 17
Beef Preserve Cake................................................ 41 Pork
Broiling........................................................... 13 Sour Cream Pound Cake ............................ 42 Broiling........................................................... 13
Oriental Flank Steak.................................... 15 Strawberry Puff Ring................................... 41 Ginger Pork Kabobs..................................... 19
Pot Roast With Vegetables......................... 14 Double-Crust Pies.............................................. 31 Pineapple Pork Roast................................... 19
Roasting.......................................................... 11 F Roasting.......................................................... 11
Steak Kabobs................................................. 18 Fish Stuffed Pork Chops...................................... 19
Steak Roulade................................................ 15 Broiled Salmon With Basil Sauce.............. 25 Pot Roast With Vegetables............................... 14
Biscuits................................................................. 43 Broiling........................................................... 13 Poultry
Breads..........................................................33 Flank Steaks, Oriental....................................... 15 Broiled Chicken............................................. 22
Chocolate Chip Banana Crumb Loaf........ 45 Frankfurters, Broiling........................................ 13 Broiling........................................................... 13
Hearty Cheese Caraway Bread................... 47 Frittata.................................................................. 27 Glazed Stuffed Cornish Hens.................... 21
No-Knead Cheddar Dill Bread.................. 47 Frozen Foods Herb Roasted Chicken................................. 20
Onion-Cheese Bread.................................... 48 Frozen Prepared Custard Pies....................  31, 33 Honey Mustard Chicken............................. 23
Quick Breads..................................................  30, 33 Frozen Prepared Fruit Pies.........................  31, 33 Mustard and Mayonnaise Chicken............ 21
Techniques..................................................... 32 Fudge Brownie Pie.............................................. 39 Poultry Pie...................................................... 21
Broiled Chicken.................................................. 22 Roast Chicken................................................ 23
Broiled Salmon With Basil Sauce................... 25 G Roasting.......................................................... 11
Broiling................................................................. 13 Ginger Pork Kabobs.......................................... 19 Sesame Oven-Fried Chicken....................... 22
Techniques..................................................... 12 Glazed Stuffed Cornish Hens......................... 21 Stuffed Turkey Loaf..................................... 22
Convection Broiling Chart.......................... 13 Ground Beef
Hearty Pizza.................................................. 17 Q
C Meat Loaf Surprise....................................... 14 Quick Breads.......................................................  30, 33
Cakes  33
Cheesecake..................................................... 37
Tamale Casserole.......................................... 17 R
Classic Cranberry Tea Cake........................ 42 H Raspberry Oatmeal Bar Cookies..................... 43
Nut Cake With Mocha Frosting................ 40 Ham Roasting Techniques..........................................  9, 10
Preserve Cake................................................ 41 Ham Slice, Broiling...................................... 13 Roasts
Sour Cream Pound Cake............................. 42 Roasting.......................................................... 11 Pineapple Pork Roast................................... 19
Strawberry Puff Ring................................... 41 Hamburgers, Broiling........................................ 13 Pot Roast With Vegetables......................... 14
Techniques..................................................... 30 Honey Mustard Chicken................................... 23 Roast Chicken................................................ 23
Casseroles Roasting.......................................................... 11
Poultry Pie...................................................... 21 K Rolls, Caraway..................................................... 45
Kabobs
Tamale Casserole.......................................... 17
Ginger Pork Kabobs..................................... 19 S
Charts Sausage, Broiling................................................ 13
Combination Baking Chart......................... 33 Steak Kabobs................................................. 18
Seafood
Combination Roasting Chart..................... 11 L Crunchy Crab Boats..................................... 25
Convection Broiling Chart.......................... 13 Lamb Spicy Shrimp.................................................. 25
Foods and Best Cooking Methods.............  4, 5 Broiling........................................................... 13 Shrimp
Cheese Roasting.......................................................... 11 Spicy Shrimp.................................................. 25
Cheese Soufflé............................................... 27 Layer Cakes......................................................... 30 Smoked Ham
Hearty Cheese Caraway Bread................... 47 Loaf Cakes...........................................................  30, 33 Roasting.......................................................... 11
No-Knead Cheddar Dill Bread.................. 47 London Broil, Broiling....................................... 13 Soufflé, Cheese................................................... 27
Onion-Cheese bread..................................... 48 Sour Cream Pound Cake.................................. 42
Cheesecake........................................................... 37 M Steaks
Chicken Main Dishes.................................................8-27 Beef, Broiling.................................................. 13
Broiled Chicken............................................. 22 Meat Loaf Surprise....................................... 14 Fish, Broiling.................................................. 13
Broiling........................................................... 13 Meats Oriental Flank Steak.................................... 15
Herb Roasted Chicken................................. 20 Broiling........................................................... 13 Steak Kabobs................................................. 18
Honey Mustard Chicken............................. 23 Ginger Pork Kabobs..................................... 19 Steak Roulade................................................ 15
Mustard and Mayonnaise Chicken............ 21 Hearty Pizza.................................................. 17 Strawberry Puff Ring........................................ 41
Roast Chicken................................................ 23 Meat Loaf Surprise....................................... 14 Stuffed Pork Chops............................................ 19
Roasting.......................................................... 11 Oriental Flank Steak.................................... 15 Stuffed Turkey Loaf........................................... 22
Sesame Oven-Fried Chicken....................... 22 Pineapple Pork Roast................................... 19
Chocolate Pot Roast With Vegetables......................... 14 T
Chocolate Chip Banana Crumb Loaf........ 45 Steak Kabobs................................................. 18 Tamale Casserole................................................ 17
Chocolate Chip bars..................................... 34 Steak Roulade................................................ 15 Tube Cakes..........................................................  30, 33
Chocolate Meringue Pie.............................. 37 Stuffed Pork Chops...................................... 19 Turkey..........................................................5
Fudge Brownie Pie........................................ 39 Tamale Casserole.......................................... 17 Roasting.......................................................... 11
Chops Muffins Stuffed Turkey Loaf..................................... 22
Lamb, Broiling............................................... 13 Apricot Pecan Oat Bran Muffins............... 46
Pork, Broiling................................................. 13 Zucchini Muffins.......................................... 45 U
Mustard Utensils
Stuffed Pork Chops...................................... 19 Convection Microwave Utensils.................  6, 7
Chuck Steaks, Broiling...................................... 13 Honey Mustard Chicken............................. 23
Convenience Foods Mustard and Mayonnaise Chicken............ 21 Z
Frozen Prepared Custard Pies....................  31, 33 N Zucchini Muffins............................................... 45
Frozen Prepared Fruit Pies.........................  31, 33 Nut Cake With Mocha Frosting..................... 40
Your Sharp Convection Microwave Oven can be used as a

microwave oven for quick, convenient cooking, as a convection

oven for small baked goods and broiling or in combination for

roasting and baking.

SHARP ELECTRONICS CORPORATION

Mahwah, New Jersey