Magic Chef TIME SAVOR RANGE Manual page 46

C. A S S E R 0 L E S
Quick Cassoulet
t/z cup dry bread crumbs In small mixing bow), combine bread crumbs, parsley and
2 tablespoonssnippedjreshparsleyor2teaspoonsdried butter. Set topping aside. In large mixing bowl, combine
parsley leaves remaining ingredients. Spread mixture evenly in 2 l/z-quart
2 tablespoons butter or margarine, meIted casserole. Cover. Place casserole in oven on rack position #3.
2 cans (I6 oz.each) Great Northern beans, drained Speed Cook Method.. Set SPEED COOK 1 for 28 minutes.
l can (141/2oz.)stemed tomatoes, undrained Bake for 20 to 25 minutes, or until bubbly. Sprinkle cassoulet
I/2 Ib. Polish sausage Iink, cut into l/2-inch slices evenly with topping. Continue baking, uncovered, for additional
1 cup cubed cooked chicken or mrkev (l/2-inch cubes) 2 to 3 minutes, or until topping is golden brown. Let stand for 5
2 medium carrots, thinlysliced [l cup) minutes before serving.
1 medium onion, chopped (l cup) Conventional Method: Heat oven to 350°E Prepare as direct-
3 clonesgarlic, minced ed. Cover. Bake for 45 minutes. Sprinkle cassoulet evenly with
1 teaspoon crushed dried rosemary leaves topping. Bake, uncovered, for additional 15 to 20 minutes, or
I/2 teaspoon dried thyme leaves until edges are bubbly and topping is golden brown. Let stand for
J/4 teaspoongroundullspice 5minutesbeforeserving.
1/4 teaspoon pepper 6 to 8 servings
Per Serving: Exchanges:
Calories: 290 C_olesterol: 4Stag. 1.5StarchBread
Protein: 17g Sodium: 490g 1 MeatJLean
TotalCarbohydrate: 2 7g Calcium: 101mg 1 Vegetable
Pota( Fat: 13g. 2 Fat
Baked Ratatouil[e
1 cup ltalian-seasoned croutons In small mixing bowl, combine croutons and butter. Set aside.
2 tablespoons but_er or margarine, melted Line 151/2 x 1()-inch baking sheet with double-thickness paper
1 smalleggpIanr(12oz3, cut into I/2-inch cube_ (about towels. Spread eggplant cubesin single layer on sheet. Sprinkle
4I/2cups) eggplant evenly with salt. Let stand for 30 minutes. Blot with
1 teaspoon salt additional paper towels to remove excess moisture.In large bowl,
I can(141/2ozjdicedtomatoes, drained combineeggplantandremainingingredients, exceptcroutons
1 small zucchini, cut into I/2-inchslices (about 11/_cups) and butter. Spread mixture evenly in 2-quart casserole. Cover.
I can (8 oz.) tomato sauce PIace casserole in oven on rack position # 3.
/ cupcoarselychoppedgreenpepper SDeedCookMetkod:SetgPEEDCOOK 1 for3Ominutes.
I can (6 oz) tomato paste Bake for 25 to 27 minutes, or until mixture is hot and vegetables
1 smalIonion, chopped (/2 cup) are tender. Sprink[e croutons evenly over ratatouil[e. Continue
l tablesfoonsnippedfreshparsIeyorl reaspoondried baking, uncovered,_radditional2to3minutes, oruntilcrou
parsley leaves tons are golden brown. Let stand for 5 minutes before serving.
I table_poonsnippedfreshbasilorl teaspoondried ConventionalMethod:Heatovento350°EPrepareasdirect -
basil leaves ed. Cover. Bake for 50 minutes. Sprinkle croutons evenly over
] cIovegarlic, minced ratatouille. Bake, uncovered, for additional 10 to 15 minutes, or
until vegetables are tender and croutons are golden brown. Let
stand for 5 minutes before serving.
4 to 6 servings
Per Serving: Exchanges:
Calories: 140 Cholesterol: lOrng .5 Starch/Bread
Protein: 4g. Sodium: 930g. 1 Vegetable
TotalCarbohydrate:21g Calcium: 34rag. 1 Fat
Total Fat: 5g