Toastmaster TOV211 - Manual (Page 26)

25. 24.
BRIE KISSES
3/4
pound Brie cheese
1 can Hungry Jack Flaky Layer Biscuits
Hot pepper jelly
Preheat on Bake to 425˚F. 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 in Shelf Position #3 for 5-10 minutes or until
cheese is melted and crust golden in color.
Yield 12 Servings
CRAB AND SHRIMP MEDLEY
1
cup bay or salad shrimp
1 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
1 tablespoon white pepper
1/8
teaspoon Cayenne pepper (optional)
1/2
teaspoon salt
Preheat Convection Toaster Oven-Broiler on Bake to 400˚F. 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 for 30
minutes or until the mixture is bubbling along the sides and the top is
golden brown. Serve on crackers or as a dip.
Yield 9 Servings
Convection Toaster Oven-Broiler Use and Care Guide
TOFFEE BARS
Layer 1:
1
8-ounce package Jiffy® yellow cake mix
1 egg
3 tablespoons butter, melted
Layer 2:
1
cup evaporated milk
1 egg
1 teaspoon vanilla extract
Layer 3:
1/2
cup nuts (optional)
5 ounces toffee chips
Preheat Convection Toaster Oven-Broiler on Bake to 350˚F. 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 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with a toothpick inserted and withdrawn clean from the center.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
1 8-ounce jar Old English cheddar Cheese® spread, softened
1
1/2
teaspoons mayonnaise
1/2
teaspoon garlic salt
1/2
teaspoon seasoned salt
2 6-ounce cans crab meat, drained and rinsed
6 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 for 5-10 minutes or until hot and bubbly.
Yield 12 Serv i n g s