Viking DMOR206SS Cookbook page 14

Frittata
175 ml 3/4 c diced green pepper
175 ml 3/4 c diced mushrooms
175 ml 3/4 c diced zucchini
175 ml 3/4 c diced onion
125 ml 1/2 c diced pimiento
25 ml 2 tbsp vegetable oil
6 eggs
2 packages (250 g each) cream cheese
50 ml 1/4 c milk
500 ml 2 c cubed bread (3 slices)
375 ml 11/2 c shredded Cheddar cheese
5 ml 1 tsp salt
2 ml 1/2 tsp garlic powder
1 ml 1/4 tsp pepper
1. Combine vegetables and oil in medium bowl; cover.
Microwave at HIGH (100%) until vegetables are tender,
about 5 minutes. Drain liquid.
2. Beat eggs with cream cheese and milk until smooth.
Mix in remaining ingredients. Pour into buttered 23 cm
(9 inch) spring form pan.
3. Bake 30 minutes on LOW MIX, 350˚F, or until set in
center. Cool 10 to 20 minutes. Cut into wedges.
Leg of Lamb
50 ml 1/4 c
2 ml 1/2 tsp
2 ml 1/2 tsp
2 ml 1/2 tsp
2 ml 1/2 tsp
25 ml 2 tbsp
1 small
2 to 2.5 kg 4 to 5 lb
1. Combine butter, garlic powder, thyme, oregano and pars-
ley. Add lemon juice and onion, making a paste. Spread
over lamb.
2. Roast 28 to 32 minutes per kg on HIGH MIX, 325˚F, or
until internal temperature reaches 130˚F.
Makes 6 to 8 servings
margarine or butter, softened
garlic powder
dried thyme leaves
dried oregano leaves
dried parsley flakes
lemon juice
onion, chopped
leg of lamb
Makes 4 to 6 servings
Pineapple Pork Roast
250 ml 1 c
50 ml 1/4 c
15 ml 1 tbsp
15 ml 1 tbsp
1.5 to 2.5 kg 3 to 5 lb
1. Combine all ingredients except pork roast.
2. Roast 28 to 32 minutes per kg on HIGH MIX, 325˚F, or
until internal temperature reaches 175˚F.
3. Cover roast with sauce during last 20 minutes of cooking.
Extra sauce may be heated and served with roast.
Stuffed Pork Chops
4
250 ml 1 c
125 ml 1/2 c
125 ml 1/2 c
50 ml 1/4 c
50 ml 1/4 c
1
5 ml 1 tsp
2 ml 1/2 tsp
1 ml 1/4 tsp
1 ml 1/8 tsp
1. Make pocket in each chop. Combine remaining ingre-
dients; mix well. Stuff each chop with one-fourth of
the mixture. Place chops directly on turntable or round
pizza pan.
2. Roast 30 minutes on HIGH MIX, 325˚F, or until meat
next to bone is no longer pink.
11
pineapple jam
prepared mustard
prepared horseradish
soy sauce
pork roast
Makes 4 to 6 servings
pork chops, 2.8 cm thick
chopped apple
soft bread crumbs
chopped walnuts
chopped onion
raisins
egg
dried parsley flakes
dried thyme leaves
ground sage
pepper
Makes 4 servings