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Layered Enchilada:
1-1/2 Lb. Ground turkey or beef, crumbled
10 Corn Tortillas
2 Cups Tomato juice, divided
1 Can (16 Oz.) Red kidney or pinto beans
1 Can (8 Oz.) Tomato sauce
Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell with cooking oil. Add meat, onions, chilies, chili powder, salt and pepper.
Cover; cook 5 to 10 minutes or until browned. Remove from Cookwell into bowl; set aside.
Remove Cookwell and place onto heatproof surface; cool. Combine 1 Cup rice and 3/4 Cup tomato
juice in Cookwell. Layer by placing 3 to 4 tortillas, 1 Cup rice, half the meat mixture, then half the
remaining ingredients; repeat for second layer topping with cheese
Place Cookwell in preheated Heatwell. Cover; bake 35 to 45 minutes.
Serves 10 to 1.
Turkey Mornay:
6 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
3 Cup Chicken broth
18 Slices Turkey breast meat (approximately 3 Lbs.)
3/4 Lb. Sliced Prosciutto ham
3/4 Cup Grated Parmesan cheese
3 tsp. Chopped parsley
Set Rack in Roaster Oven. Add 3 Cup water. Cover; preheat to 350˚F. for 20 minutes.
Place broccoli spears on Rack. Cover; steam 15 to 0 minutes or until tender. Remove broccoli and
Rack. Discard water from Cookwell, wipe clean.
Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour to form a roux.
Gradually stir in broth and milk to desired thickness. Add lemon peel, salt and pepper; stir. Remove
from heat.
Lightly wipe Cookwell with cooking oil. Arrange broccoli in Cookwell; layer turkey, then ham.
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over the top. Set Cookwell in hot
Heatwell. Cover; bake 5 to 30 minutes or until bubbly hot.
Serves 10 to 1.
Creamy Cheese Cake:
For Crust:
40 Vanilla wafers, crushed
1/4 Cup Pecans, finely chopped
1/4 Cup Margarine, melted
2 Tbsp. Granulated sugar
Set Rack in Roaster Oven. Cover; preheat to 400˚F.
Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down with
back of fork; set aside.
Place cream cheese, sugar and vanilla extract in large mixing bowl; beat until smooth. Add eggs one
at a time, beating well after each addition. Beat for minutes on medium speed. Pour over crust.
Place springform pan on Rack. Cover; bake 55 to 65 minutes or until set and evenly browned.
Remove cake from Cookwell and place on cooling rack. Let cake cool, away from drafts.
Serves 8 to 1.
2 Medium Onions, chopped
1 Tbsp. Diced green chilies
3 Tbsp. Chili powder
3 Cups Cooked brown rice, divided
1-1/2 Cups (6 Oz.) Cheddar cheese,
shredded
1-1/2 to 2 Cups Milk
3 tsp. Grated Lemon peel
3/4 Cup Margarine
3/4 Cup All purpose flour
Salt and white pepper, to taste
For Filling:
2 Pkg (8 oz. each) Cream cheese, softened
1/2 Cup Granulated sugar
1 tsp. Vanilla extract
3 large Eggs
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Table des Matières
