Black & Decker CTO4400B - Manual (Page 8)

EASY CINNAMON RAISIN ROLLUPS
tbsp. sugar
¼ tsp. ground cinnamon
Generous dash ground nutmeg
pkg. ( oz.) refrigerated crescent rolls
tbsp. melted butter or margarine
¼ cup chopped pecans
tbsp. raisins
Confectioners’ sugar
In small bowl, combine sugar, cinnamon and nutmeg; blend well.
Unroll dough and separate into triangles. Brush top of each triangle with melted butter.
Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in preheated oven at °F in upper rack position with rack down for minutes,
until golden on top and fully baked internally.
Let cool on pan on wire rack for 0 minutes. Sprinkle with confectioners’ sugar before
serving.
Delicious for a lazy, mid-morning treat or an after school surprise.
Makes servings.
BAKED GARLIC CHEESE GRITS
cup instant grits
½ tsp. salt
cup boiling water
½ cups shredded sharp cheddar cheese
cup chopped tomato
½ cup sour cream
eggs, beaten
tbsp. chopped flat leaf parsley
large clove garlic, minced
In medium bowl, combine grits and salt; add boiling water and stir to blend.
Stir in remaining ingredients. Spoon into buttered ½-quart, shallow baking dish.
Bake in preheated oven at 0°F for minutes, until slightly puffed and golden on top.
Delicious served with baked ham and steamed green beans.
Makes about servings.
ENGLISH
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
green onion, chopped (about tbsp.)
medium clove garlic, minced
¼ tsp. saffron threads
tbsp. lime juice
loin or rib lamb chops, cut about ¼-inch thick
Salt
Garlic pepper
In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover
and let stand at room temperature to blend flavors.
Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt
and garlic pepper. Broil in preheated oven at 0°F in upper rack position, with rack
down and oven door slightly ajar, for minutes. Turn lamb chops over and season with
salt and garlic pepper. Continue broiling until desired doneness, about minutes for
medium.
Serve chops with saffron sauce.
Delicious served with garlic whipped potatoes and a fresh green salad.
Makes servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
tbsp. corn oil
½ lb. roasting chicken
In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp.
pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken
using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat
evenly.
Place chicken on bake pan/drip tray of oven. Roast in preheated oven at °F for
0 minutes, or until chicken tests done. (When pierced with fork , juices will run clear
and meat thermometer will register 0°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 0 minutes before serving.
Makes to servings.