Recipes - Montgomery Ward Chef Tested 760899 Instruction Manual

Easy Lasagna
2 Tbsp. olive oil
1 medium onion, small dice
1½ lbs. ground Italian sausage
1 Tbsp. salt
1 Tbsp. pepper
4 cups marinara sauce
½ cup water, divided
24 oz. cottage cheese
1. Place inner pot in the base. Press BROWNING and START. When the pot
is preheated (about 5 minutes), add the olive oil and the onion. Cook 3-4
minutes (uncovered) until onion is translucent.
2. Add the Italian sausage (casing removed), salt, and pepper. Cook until sausage
is cooked through.
3. Press CANCEL. Add the marinara sauce and ¼ cup water. Stir until combined.
Using oven mitts, carefully remove the pot, pour sauce into a bowl and set
aside.
4. In a separate bowl, mix the cottage cheese, onion and garlic powders, eggs,
Parmesan, and basil until thoroughly combined. Set aside.
5. Pour ¼ cup of water into the inner pot. Ladle approximately 1-2 cups of sauce
over the water.
6. Place uncooked noodles on top of the sauce (break noodles as needed).
7. Place 1/3 of the cheese mixture on top of the noodles. Top with 1/3 of the sauce.
Top with more noodles and then cheese. Repeat sauce, noodle, and cheese
layers until all is used up. Finish with sauce on the top.
8. Attach lid and close securely. Set the steam release ring to SEAL.
9. Press CHICKEN and START.
10. When cooking is complete, carefully release the steam by sliding the steam
release ring to RELEASE. Press CANCEL. When all the steam has escaped,
remove the lid..
11. Sprinkle mozzarella over the top of the lasagna. Replace lid and let sit 15
minutes before serving.
Serves 8
14

Recipes

1 T.bsp onion powder
1 Tbsp. garlic powder
2 eggs
5 oz. Parmesan, shredded
¼ cup fresh basil, chopped
12 oz. pkg. no bake lasagna noodles
2 cups mozzarella cheese, shredded
Wards.com
Recipes
Barbecued Beans
8 oz bacon, diced
1 medium onion, small dice
4 cloves garlic, minced
½ red bell pepper, small dice
48 oz. dried beans of your choice
6 cups water
1 Tbsp. onion powder
1 Tbsp. chili powder
2 cups chicken stock
1. Soak beans overnight in water per package directions. Drain and rinse.
2. Place inner pot in the base. Press BROWNING and START. When the pot
is preheated (about 5 minutes), add bacon, onion, garlic, and bell pepper.
Brown until bacon starts to crisp. Press CANCEL.
3. Using oven mitts, carefully remove the pot, place bacon mixture in a separate
bowl and set aside.
4. Add beans and water to the pot (do not fill past FULL line).
5. Attach lid and close securely. Set the steam release ring to SEAL.
6. Press BEANS, COOKING TIME. Set timer to 12 minutes. Press START.
7. When cooking time has elapsed, carefully release the steam by sliding the
steam release ring to RELEASE. Press CANCEL. When all the steam has
escaped, remove the lid. Allow to cool for 15 minutes.
8. Using oven mitts, carefully remove the pot. Drain the beans in a colander. Place
beans back into the inner pot. Top with the bacon mixture.
9. In a small bowl, mix the onion and chili powders, stock, mustard, BBQ sauce,
brown sugar, tomato paste, molasses, soy, Worcestershire, and hot sauces
together. Add this mixture to the beans and stir well.
10. Attach lid and close securely. Set the steam release ring to SEAL. Press
BEANS, COOKING TIME. Set timer to 12 minutes. Press START.
11. When cooking is complete, carefully release the steam by sliding the steam
release ring to RELEASE. Press CANCEL. When all the steam has escaped,
remove the lid.
12. Add salt and pepper, to taste.
Serves 8-10
1 888
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¼ cup yellow mustard
½ cup BBQ sauce
½ cup packed light brown sugar
6 oz. can tomato paste
¼ cup molasses
3 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. hot sauce
salt and pepper
557 3848
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