Viking DMOR206SS Cookbook page 9

Broiled Chicken
250 ml 1 c
1 medium
15 ml 1 tbsp
2 ml 1/2 tsp
2 ml 1/2 tsp
1 ml 1/8 tsp
1.25 to 1.5 kg 21/2 to 3 lb
1. Combine all ingredients except chicken. Reserve some
of the marinade to be used later. Place chicken skin
side down in large dish. Pour marinade over chicken.
Marinade 2 hours.
2. Preheat oven to 450˚F or use BROIL setting. Remove
chicken from marinade. Place chicken pieces on broiling
trivet. Broil until chicken next to bone is no longer pink,
about 30 minutes.
3. Microwave the reserved marinade at HIGH (100%) until
onion is soft, about 2 minutes. Pour over chicken pieces.
Steak Roulade
50 ml 1/4 c red wine
50 ml 1/4 c soy sauce
50 ml 1/4 c vegetable oil
700 g 11/2 lb flank steak
1 medium onion, diced
1 stalk celery, diced
1/2 green pepper, diced
125 ml 1/2 c sliced mushroom
25 ml 2 tbsp margarine or butter
125 ml 1/2 c seasoned bread crumbs
1. Combine wine, soy sauce and oil in large dish. Add steak
and marinate several hours.
2. Combine remaining ingredients, except bread crumbs, in
small bowl. Microwave at HIGH (100%) until soft, 4 to 5
minutes. Stir in crumbs.
3. Remove meat from marinade. Spread filling over meat.
Roll meat up, starting at narrow end. Tie securely with
string. Roast 30 minutes on HIGH MIX, 325˚F, or until
internal temperature reaches 130˚F.
dry white wine
onion, chopped
dried thyme leave
salt
garlic powder
pepper
broiler-fryer chicken, cut up
Makes 4 servings
Makes 4 servings
Poultry Pie
Filling:
750 ml 3 c
1 package (300 g)
1 can (284 ml)
125 ml 1/2 c
25 ml 2 tbsp
2 ml 1/2 tsp
2 ml 1/2 tsp
2 ml 1/2 tsp
1 ml 1/4 tsp
1 ml 1/4 tsp
1 ml 1/8 tsp
Crust:
250 ml 1 c
5 ml 1 tsp
2 ml 1/2 tsp
50 ml 1/4 c
50 to 75 ml 3 to 5 tbsp
1. Combine filling ingredients in a 23 cm (9 inch) deep dish
pie pan; set aside.
2. Combine flour, baking powder and salt in medium bowl.
Cut in butter 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.
3. Place pie on broiling trivet. Bake 25 to 30 minutes on
LOW MIX, 375˚F or until thoroughly heated.
6
diced, cooked boneless chicken
or turkey
frozen peas, thawed
cream of mushroom soup
milk
chopped pimiento
dried oregano leaves
dried marjoram leave
salt
dried thyme leaves
garlic powder
pepper
all-purpose flour
baking powder
salt
margarine or butter
milk
Makes 8 servings