Presto electric Stainless Steel Skillet - Manual (Page 6)

Waldorf Baked Squash
2 medium acorn squash 1 ⁄
2
cup coarsely chopped walnuts
Water 1 ⁄
2
teaspoon ground cinnamon
1 cup coarsely chopped mixed 1 ⁄
8
teaspoon ground nutmeg
dried fruit 1 ⁄
4
cup maple syrup
1 ⁄
2
cup chopped cored apple
Cut squash into halves; remove seeds and discard. Place squash halves, cut sides down, on rack in skillet. Add 1 inch water;
cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until squash are tender, 35 to 40
minutes.
Mix dried fruit, apple, walnuts, cinnamon, and nutmeg in small bowl. Turn squash halves over, cut sides up, on rack; fill
cavities with fruit mixture. Drizzle syrup over fruit mixture; cook, covered, until apple is tender, about 10 minutes.
4 servings
Sautéed Asparagus with Garlic
1 pound fresh asparagus, ends 2 tablespoons water
trimmed Salt
1 clove garlic, minced
2 tablespoons olive or vegetable oil
Place asparagus and garlic in skillet. Drizzle with oil and water; cook, covered, at 225° for 5 minutes. Reduce heat to 200°;
cook until water has evaporated and asparagus is browned on all sides, 8 to 10 minutes, turning frequently with tongs.
Season to taste with salt.
4 servings
Ratatouille
1 eggplant (about 1 lb.), peeled, 1 28-ounce can diced Italian
cut crosswise into 1 ⁄
2
-inch slices plum tomatoes
Salt 1 ⁄
4
cup sliced black olives
3 tablespoons olive oil 1 1 ⁄
2
teaspoons dried basil leaves
1 large onion, sliced 1 teaspoon dried tarragon leaves
2 cloves garlic, minced 1 ⁄
2
teaspoon salt
1 large green pepper, cut into 1 ⁄
4
teaspoon dried oregano leaves
1 ⁄
4
-inch strips
1 medium zucchini, cut into
1 ⁄
2
-inch slices
Cut eggplant slices into quarters; sprinkle lightly with salt and let stand 30 minutes. Rinse well with cold water; drain
thoroughly.
heat skillet at 225°. Add oil, onion, and garlic; cook 2 minutes. Add green pepper; cook 1 minute. Add eggplant and
remaining ingredients; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until
eggplant is tender and mixture is desired consistency, 1 to 1
1 ⁄
2
hours.
6 to 8 servings
6