Viking DMOR206SS Cookbook page 8

Barbecue Sauce
1 medium
15 ml 1 tbsp
250 ml 1 c
1 can (158 ml)
75 ml 1/3 c
50 ml 3 tbsp
50 ml 3 tbsp
25 ml 2 tbsp
10 ml 2 tsp
2 ml 1/2 tsp
1. Place onion and oil in medium bowl. Microwave at HIGH
(100%) until onion is tender, 1 to 2 minutes. Blend in
remaining ingredients.
2. Microwave at HIGH (100%) until bubbly, about 5 min-
utes. Reduce power to MEDIUM (50%). Microwave until
thickened, about 5 minutes, stirring occasionally during
cooking time.
Sausage Kabobs
Barbecue Sauce (above)
1 kg 2 lb Italian sausage
500 g 1 lb large fresh mushrooms
2 large green peppers, cut into chunks
2 medium onions, cut into wedges
500 ml 1 pint cherry tomatoes
1. Prepare Barbecue Sauce. Set aside. Prick sausage in
several places with fork. Microwave at MEDIUM-HIGH
(70%) 10 minutes; remove sausage from oven.
2. Preheat oven at 450˚F or use BROIL setting. Cut sausage
into 5 cm pieces. Thread alternately with vegetables on 8
wooden or metal skewers. Place on broiling trivet. Brush
with Barbecue Sauce. Broil 20 minutes, basting frequently
with Barbecue Sauce.
Note: Skewers up to 30 cm can be used.
onion, chopped
vegetable oil
beef broth
tomato paste
vinegar
packed brown sugar
Worcestershire sauce
prepared mustard
salt
pepper
Makes about 375 ml
Makes 4 servings
Roast Chicken
5 ml 1 tsp
2 ml 1/2 tsp
Dash
2.5 to 3 kg 5 to 6 lb
25 ml 2 tbsp
125 ml 1/2 c
125 ml 1/2 c
125 ml 1/2 c
5 ml 1 tsp
2 ml 1/2 tsp
1. Combine ginger, coriander and pepper; rub into chicken.
Tie legs of chicken; place on roasting rack in roasting pan.
2. Place butter in a medium bowl. Microwave at HIGH
(100%) until melted, 30 to 45 seconds. Blend in remain-
ing ingredients. Reserve 50 ml of the mixture; set aside.
Spread remaining mixture over chicken.
3. Roast 20 to 25 minutes per kg on HIGH MIX, 325˚F
or until chicken next to bone is no longer pink. Combine
pan drippings and reserved sauce. Microwave at HIGH
(100%) until hot; about 1 minute. Serve with chicken.
5
ground ginger
ground coriander
pepper
roasting chicken
margarine or butter
minced onion
plain yogurt
cereal cream (10% m.f.)
turmeric
salt
Makes 4 to 6 servings