Montgomery Ward Chef Tested AF-605 Instruction Manual page 9

Pasta Salad with Roasted Vegetables
1 green pepper, chopped
2 small zucchinis, sliced
8 oz. fresh mushrooms, sliced
3 cloves garlic, minced
2 Tbsp. olive oil
salt & pepper
12 oz. rotini, cooked and rinsed
1. In a large bowl, toss the pepper, zucchini, mushrooms and garlic with the
olive oil. Salt & pepper to taste.
2. Pour the vegetables into a round 8" oven-safe pan. Place the pan on a wire
tray set in the lowest position and cook at 400° F for 10 minutes. Stir and
cook another 10 minutes.
3. Let the roasted vegetables cool.
4. In a large bowl, combine the cold rotini with the onions, tomatoes, olives,
pepperoncini and the roasted vegetables.
5. Add the salad dressing, stir well and refrigerate 1 hour before serving.
6. Serve with freshly grated Parmesan cheese.
Serves 10–12
Cajun Snack Mix
1 cup rice squares cereal
1 cup wheat squares cereal
1 cup cocktail peanuts
1 cup miniature pretzels
1. Mix the first 5 ingredients in a large bowl, and stir well.
2. In a small bowl, combine the butter and Cajun seasoning.
3. Slowly pour the butter over the dry ingredients and stir well to evenly coat.
4. Put the snack mix in a single layer onto the wire trays and cook at 400° F for 4
minutes. Rotate the racks and cook for another 4 minutes. Repeat if needed.
5. When done, pour the mix out onto cookie sheets to cool. Store in an airtight
container.
Makes 5 cups
16
Recipes
4 green onions, chopped
1 pint grape tomatoes, halved
6 oz. pitted black olives, drained
1 cup pepperoncini, chopped
16 oz. zesty Italian salad dressing
Parmesan cheese
1 cup sesame sticks
¼ cup butter, melted
2 tsp. Cajun seasoning
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Notes
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