Kenmore 790.99019 - Manual (Page 38)

Recipes
Rib Roast wIGravv cont’d
26 to 29 min.l lb., Well (150'^ F) - 30 to 33 mln.l lb.
For gra vy - Melt butter in saucepan over medium-low heat Stir
in flour, salt and pepper. Cook over medium-low heat until
smooth and bubbly. Slowly stir in milk. Heat until thickened,
stirring constantly Add marinade and minced garlic. Blend
well; keep warm until ready to serve.
Makes 10 to 12 servings.
Roasted Potatoes
3 lbs. small red potatoes
% cup olive oil
6 cloves garlic, minced
2 tbsp. dried rosemary, crushed
sait
pepper
Cut each potato in half and place in a 9” x13” baking dish with
olive oil. Toss potatoes with spoon, making sure to well coat
potatoes with oil. Add minced garlic and remaining ingredi­
ents, tossing again. Place on second rack position, above the
roast about an hour before the roast is to be ready. Green
beans will be added when prepared.
If cooking separately set oven temperature to 400° F and
roast for 50 minutes. Stir once or twice while potatoes are
cooking.
Angel Biscuits
1 pkg. dry yeast
Vz cup warm water
5 cups Bisquick
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3tbsp. sugar
1 cup shortening
1 -% cups buttermiik
Combine yeast and water in a measuring cup, allowing 5
minutes to dissolve. Mix dry ingredients in large bowl. Add
yeast mixture and buttermilk. Stir just until dry ingredients are
moistened.
Turn dough out onto a lightly floured surface; knead 6-10
times. Roll dough into K” thickness. Cut with a 2 Inch round
cutter. Place on lightly greased baking sheet Let rise for 20
minutes. Press “Bread”pad and preheat oven to 400 F. Bake
biscuits for 12 minutes or until lightly browned.
Yield: 5 dozen.
Green Beans with Walnut Vinaigrette Sauce
3 lbs. fresh green beans, or frozen whole green beans
3 cups water
2 tbsp. butter
Vitsp. hickory salt
1 Vz cups walnuts, chopped
3 tbsp Parmesan cheese freshly grated
V* cup safflower oil
2 tbsp. olive oil
V« cup balsamic vinegar
1 garlic clove, minced
1 tsp. tarragon, fresh, chopped
(This can be done ahead of time and stored in the refrigera­
tor till ready to use.)
Melt butter with salt Pour into small baking dish, stirring in
walnuts and bake in 350° F oven for 5 minutes.
Sprinkle, and coat with Parmesan cheese. Bake 4 to 5
minutes longer until cheese is lightly brown. Remove from
oven and allow to cool.
Bring 3 cups water to boil in Dutch oven. Add beans, cover
and reduce heat Cook about 6 minutes.
Drain in colander and rinse with cold water. Arrange green
beans in casserole dish.
Combine safflower oil, olive oil, balsamic vinegar, garlic,
and tarragon. Pour on top of green beans. Top green beans
with walnut mixture. Cover with aluminum foil and place in
oven on second rack position, next to potatoes, about 30
minutes before roast is ready. If cooking separately, cover
and heat for 25 to 30 minutes at 350° F. Makes 12 servings.
Apple Bourbon Pie
Vz cup raisins
Vz cup bourbon
3 lbs. cooking apples
V 4 cup sugar
2 tbsp. all purpose flour
1 tsp. ground cinnamon
1/8 tsp. nutmeg
Vi tsp. salt
Vz cup chopped walnuts, toasted
1 (15oz.) pkg. refrigerated pie crust
2 tsp. apricot preserves
1 tbsp. buttermilk
1 tbsp. sugar
Combine raisins and bourbon In bowl and soak for at least 2
hour. Peel apples, and cut into VY’slices. Steam apple slices
in a pan with a steamer basket for 10 minutes or until apples
are tender.
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