Rye Casserole Bread; Mexican Casserole; Oriental Casserole - Nesco 4842 Use And Care Manual

Rye Casserole Bread

1-1/2 Cups Milk
2 Pkg. Active dry yeast
2 Large eggs
1 Tbsp. Salt
2-1/4 Cups Flour, all purpose
Preheat Convection Oven to 400°F for 20 minutes
Scald milk in small saucepan. Let cool to 105-115°F. Add sugar and yeast; stir once.
Let stand 5 minutes or until yeast bubbles. Add oil and eggs; stir to mix.
Combine remaining ingredients, except for 1/2 cup of flour, in large bowl. Add liquid
mixture; stir with wooden spoon until smooth. Stir in remaining flour as needed
.Spoon batter into a greased 1-1/2 quart casserole dish. Cover; let rise 45 to 60 minutes
or until double in bulk.
Place dish on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 30 to 35 minutes or until bread sounds hollow when tapped.
Remove from dish onto cooling rack. Serve warm.
Serves 6 to 8

Mexican Casserole

6 Cups Long grained rice, cooked
2 Cans (16 oz. ea.) Refried beans
1/2 Pkg. (1-1/4 oz.) Dry taco seasoning
1 Pint Tomato juice
Topping:
1 Large Head iceberg lettuce, chopped
2 Medium Green peppers, chopped
Preheat Convection Oven at 350°F for 20 minutes.
®
NESCO
12-Qt. Convection Oven
CONVECTION BAKING
1/4 Cup Sugar
2 Tbsp. Cooking oil
2 Cups Rye flour
1 tsp. Caraway seeds
2 Lb. ground beef, browned
1 Large onion, chopped
1 Lb. Cheddar cheese, shredded
4 Large Tomatoes, chopped
3 Green onions, thinly sliced
14
Layer rice, beef, beans and onions in casserole dish. Sprinkle on seasoning and cheese.
Pour tomato juice evenly over casserole.
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using
switch on top of Motor. Bake 25 to 30 minutes or until hot and bubbling.
Arrange toppings and remaining cheese on serving plates. Serve casserole by
spoonfuls onto plates or in taco shells. Spoon on toppings.
Serves 12

Oriental Casserole

2 Lb. Boneless Pork, cut into strips
1 Small each Red, Green and
Yellow pepper, julienne cut
2 Green onions, diagonal cut
1/2 Lb. Oriental pea pods
1 Can (6 oz.) Bamboo shoots
1/4 Cup Soy sauce
12 Oz. Long grained rice, cooked and drained
Preheat Convection Oven to 350°F for 20 minutes.
Place pork and vegetables in Cookwell. Cover; turn on Fan. Bake 10 to 12 minutes or
until meat is browned. Add broth and half of soy sauce, stir.
Reduce temperature to 250°F. Slow cook 30 to 40 minutes or until meat is tender.
Thicken juice with a mixture of cornstarch and remaining soy sauce. Cover; turn on
Fan using switch on top of Motor, bake additional 5 to 10 minutes or until juice is
thickened, stir once. Serve over cooked rice or chow mien noodles.
Serves 12
2 Stalks Celery, diagonal cut
1/2 Lb. Bean sprouts
1 Can (6 oz.) Water chestnuts
1 Pint Beef broth
1/4 Cup cornstarch, to thicken