Magic Chef TIME SAVOR RANGE Manual page 48

Pasta & 3 Cheeses
2 cupsuncookedtricoloredorplain rotini Prepare rotini as directed on package. Rinse and drain. Set
t/4 cup butter ormargarine aside. In 3-quar t saucepan, melt butter over medium-low heat.
l/4 cupall-purposeflour Remove from heat. Stir in tqour,chives, salt, white pepper and
] tablespoonsnip_dfreshchiuesorl teaspoondried cayennepepper.Graduallyblendinmilk.Cookovermedium
chives heat until sauce thickens and bubbles, stirring constantly.
I/2 teaspoonsah Gradually stir in Cheddar cheese and Swiss cheese. Fold in rotini.
1/8 reaspoonwhitepepper Pourmixtureinto 11/2-quartcasserole.Placecasseroleinovenon
I/_ teaspooncayennepepper(oprional)
rackposition #3.
2 cupsmilk Speed Cook Method: Set SPEED COOK 2 for 13 minutes.
1I/2cupsshreddedsharp Cheddar cheese Bake for 7to 10 minutes, or until edges are bubbly Sprinkle
1I/2cupsshreddedSwissor Gruyere cheese top evenly with Parmesan cheese. Continue baking for 2 to 3
I tablespoon gratedParmesancheese minutes, or until cheese is melted.
ConventionalMethod: Heat oven to 350°E Prepare asdirect-
ed, except sprinkle top evenly with Parmesan cheese before bak-
ing. Bake for 25 to 30 minutes, or until edges are bubbly and top
is golden brown.
6 servings
Per Serving: Exchanges:
Calories: 450 Cholesteroh 85rng, 15 Starch/Bread
Protein: 22g. Sodium: 560g. 2 Meat/Mediurn_Fat
TotalCarbohydrate: 3 0g. Calcium: 594mg. .5 Milk/Low-Fat
TotalFat; 27g. 3 Fat
Chicken Tetrazzini
1 pkg.(8 oz) uncookedspaghetti,broken intoquarters Lightly grease 2-quart casserole. Set aside.Prepare spaghetti
8 oz.fresh mushrooms, s liced(3 cups) as directed on package. Rinse and drain.Set aside. In 12-inch
3 rablespoonsbutrerormargarine nonstick skillet, combine mushrooms and butter. Cook over
3 tablespoo_sall-purposeflour medium-high heat until mushrooms are golden brown, stirring
1/4 to I/2teaspoon sah (optional) ffequently.Removefromheat.Stirinflour, saltandpepper.
1/4 teaspoon pepper Gradually blend in broth, half-and-halfand wine. Bring mixture
l i heat. Gradually stir in 3/4cup cheese. In large mixing bowl,
can (14 72oz) ready-to-serve chicken broth to boil over medium-high heat, stirring constantly. Remove from
I/_ cuphalj_and_half combine mushroom mixture, the spaghetti, chicken and
I/4 cupdry whitewine pimientos. Spread mixture evenly in prepared casserole. Place
I cupgratedParmesancheese, d ivided casserolein oven on rack position # 3.
2 cupscubedcookedchickenarmrleey(l/2-inchcubes) SpeedCookMethod:SetSPEEDCOOK 1 for 19minutes.
1 jar (2 oz) dieedpimientos, d rained Bake for 13 to 15 minutes, or until edges are bubbly Sprinkle
top evenly with remaining I/4cup cheese. Continue baking
foradditional 2 to 4 minutes, or until cheese ismelted.
Let stand for 5 to 10 minutes before serving.
ConventionalMethod: Heatoven to 350°E Prepare as direct-
ed, except add remaining I/4cup cheese before baking. Bake for
25 to 30 minutes, or until edges are bubbly and top is golden
brown. Let stand for 5 to 10 minutes before serving.
4 to 6 servings
Per Servirfg: Excharfge$:
Calories: 400 Cholesterol: 75rag. 2 Starch/Bread
Protein; 27g. Sodium: 570g. 2 5 MeatLean
TotalCarbohydrate: 3 3g. Calcium: 22grog. 2 Fat
Total Fat: 70g.