Toastmaster TLWTOB6CAN User Manual

Page 22

21.

20.

Lightwave Oven Use and Care Guide

BRIE KISSES
1

pound Brie cheese

can Hungry Jack Flaky Layer Biscuits
hot pepper jelly

Cut Brie into 1/2 inch squares (leave the rind on if you like). Spray a
mini-muffin pan with non-stick spray. Separate each biscuit into 3-4 layers
pressing each layer into one section of a mini-muffin pan. Place a dab of
pepper jelly in each cup, then top with a chunk of cheese. Bake on
Casserole in Shelf Position # 4 for 3-5 minutes or until cheese is melted
and crust golden in color.
Yield 25-30 Servings

CRAB AND SHRIMP MEDLEY
1

cup bay or salad shrimp

cup flaked crab meat

1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped green onions & tops
1/2 cup mayonnaise
1/2 cup sour cream
6

tablespoons Parmesan cheese, freshly grated

3/4 cup fresh bread crumbs
2

tablespoons Worcestershire sauce

tablespoon white pepper

1/8 teaspoon Cayenne pepper (optional)
1/2 teaspoon salt

Combine all ingredients except 1/4 cup of bread crumbs and 2 tablespoons
of the Parmesan cheese. Mix well. Place crab and shrimp mixture in a
8x8-inch baking dish. Mix together the remaining bread crumbs and
Parmesan cheese and sprinkle evenly over the seafood mixture. Bake on
Casserole in Shelf Position # 3 for 40 minutes or until the mixture is bubbling
along the sides and the top is golden brown. Serve on crackers or as a dip.
Yield 15 Servings

TOFFEE BARS
Layer 1:
1

8-ounce package Jiffy

yellow cake mix

egg

tablespoons butter, melted

Layer 2:
1

cup evaporated milk

egg

teaspoon vanilla extract

Layer 3:
1/2

cup nuts (optional)

ounces toffee chips

Spray an 8x8-inch baking pan with non-stick spray. Beat cake mix, egg
and butter with an electric mixer for 2 minutes. Spread into prepared
pan. Mix together milk, egg and vanilla, pour over first layer. Mix
together nuts and toffee chips and sprinkle over top. Bake on Cake in
Shelf Position # 4 for 30 minutes, checking for doneness with a toothpick
inserted and withdrawn clean from the center.
Yield 9 Servings

CRAB AND CHEESE MUFFINS
1/2

cup butter, softened

8-ounce jar Old English cheddar Cheese

spread, softened

1-1/2 teaspoons mayonnaise
1/2

teaspoon garlic salt

1/2

teaspoon seasoned salt

6-ounce cans crab meat, drained and rinsed

English muffins, split to make 12 halves

With and electric mixer, cream together butter and cheese spread, Mix in
mayonnaise and salts, stir in crab, Spread on muffins. Place in the Bake/Broil
Pan and Broil in Shelf Position # 2 for 3-10 minutes or until hot and bubbly.
Yield 12 Servings