Recipes - Montgomery Ward Chef Tested 767046 Instruction Manual

Rotisserie Chicken
4–5 lb. whole chicken 1 tsp. garlic powder
1/4 cup butter, melted 1 tsp. onion powder
1 Tbsp. salt 1/4 tsp. pepper
1 Tbsp. paprika
1. Sprinkle a little salt inside the chicken (make sure to remove giblets 1st) and
center on the rotisserie rod. Attach securely with forks.
2. Tie the chicken with twine to hold the wings and legs in (so they don't burn).
3. Use the rotisserie tool to lift the chicken into place (see page 6).
4. Close the door and cook on HIGH for 60 minutes.
5. Mix remaining ingredients together and use to baste the chicken every 30
minutes.
6. Reset the timer, as needed, until chicken reaches internal temperature of
180° F at the thigh (11/2–2 hours total cooking time).
7. Use the rotisserie tool to carefully remove the chicken to a cutting board or
platter. Let rest 10–15 minutes before removing the rotisserie assembly and
carving.
Serves 4
Salmon, Asparagus and Tomato Kabobs
1 tsp. chili powder 1 lb. fresh salmon, cut into 1–1 / 2 " chunks
1/2 tsp. salt 12 oz. fresh asparagus, cut into 11/2" pieces
1/4 tsp. red pepper flakes 10 oz. grape tomatoes
1/4 tsp. onion powder lemon juice
1/4 tsp. garlic powder salt & pepper
1/4 tsp. turmeric
1. Mix the 1st 6 ingredients in a bowl. Sprinkle the salmon pieces with this spice
mixture.
2. Alternate salmon, asparagus and tomatoes until skewers are full.
3. Place skewers in the kabob assembly with the drip pan in place.
4. Cook on HIGH for 20–25 minutes, or until the salmon flakes easily with a fork.
5. Remove food from skewers and sprinkle with lemon juice, salt & pepper.
Serves 2–3
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Recipes

Wards.com
Beef Shawarma with Yogurt Cucumber Sauce
2 lbs. beef loin or sirloin steak
21/2 cups plain yogurt, divided
6 cloves garlic, minced, divided
1/4 cup apple cider vinegar
1/8 tsp. cardamom, ground
2 tsp. allspice, ground
1. Cut the beef into thin slices about 4" square. Set aside.
2. In a large bowl, mix together 1/2 cup of yogurt with 3 cloves of garlic, the
vinegar, cardamom, allspice, nutmeg, pepper and salt. Use this mixture to
thoroughly coat the beef. Cover and marinate overnight in the refrigerator.
3. Assemble the slices of beef on the rotisserie rod (with skewer mounting plate
at the bottom) in a criss-cross pattern. Layer on all the beef pieces to form a
mound.
4. Load the beef to the rotisserie over the drip pan. Close the door and cook on
HIGH for 30–40 minutes. Stop the rotisserie.
5. At this point, the beef on the outer edges of the mound will be cooked and
ready to slice off with a sharp knife. Use a wooden spoon or tongs in your other
hand to help support the meat while slicing and have a plate in front of the
rotisserie to catch the falling meat (some of it may also fall into the drip pan).
6. After slicing off the outer edges, close the rotisserie and cook on HIGH,
stopping every 20 minutes to trim off more cooked meat. Do this until all the
meat is cut from the rotisserie.
7. While the meat is cooking, mix up the sauce using all remaining ingredients.
Salt & pepper, to taste. Refrigerate until the meat is ready.
8. Serve the meat, topped with the sauce, in a bowl or with pita bread. Garnish
with sliced onions, tomatoes, pickles or fresh mint leaves.
Serves 4–6
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Recipes
1/2 tsp nutmeg
1 tsp. pepper
11/2 tsp. salt
1/2 cup. lemon juice, divided
2 cups cucumber, diced
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