Hamilton Beach MealMaker Express 80200 - Manual (Page 90)

J
840052500 Filling pt#2 12/22/98 10 : 56 AM Page 90 (1,1)
COOKINGTiPS;
• NAake the Tbstadas
first and keep warm in
a 200°F oven. The
Tostada recipe makes
10. Cook all 10 and
sprinkle the remairting
4 with powdered sugar
for a delicious easy
snack or dessert.
• Tostadas can also be
cooked, cooted, and
stored at room tem­
perature in a plastic
bag. To re-crisp,
place in a preheated
350'’F oven for a few
minutes.
• Or cook only what
you need and freeze
the pressed, uncooked
Tostadas for another
time. Defrost and
cook as directed in
the recipe.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 381
Total Fat 15g
Saturated Fat 3g
Cholesterol 39mg
Sodium 519mg
Carbohydrates 44g
Dietary Fiber 2g
Protein 18g
PREP: 10 min.
COOK: 15 min.
1
'/4
tablespoon oil
cup cornstarch
'h teaspoon each garlic powder, onion
powder, and paprika
1 pound boneless, lean and trimmed loin
pork chops, cut in Vz-inch chunks
4 scallions (white part only), thinly sliced
1 (15 ounce) can pineapple chunks,
reserve juice
2 tablespoons teriyaki sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
'h cup cooked rice
6 prepared Tostadas (page 26)
I : Preheat the Griddle to high.
I Add the oil to the Griddle.
I
i Combine '/4 cup cornstarch and seasonings in a
plastic bag. Add the pork and shake well to coat.
i s Carefully place the pork on the Griddle and
cook for 10 minutes, or until well browned,
turning midway.
Remove the meat to a serving dish. Add the
scallions to the Griddle and cook 2 minutes,
or until limp. Combine the reserved pineapple
juice, teriyaki sauce, sugar, and cornstarch and
add along with the pineapple to the Griddle.
Cook 3 minutes or until the sauce has begun
to thicken.
Spoon over the meat and stir to combine.
Is: Spoon a little rice on each Tostada and top
with some of the mixture.
Makes: 6 servings
90 H«in DishM-Pork