Toastmaster 1143S - Manual (Page 52)

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Scalloped Tuna
cream of mushroom soup 10 3/4 oz
wa t e r 1/2 cup
c ra cker cru m b s 2 cups
t u n a 6 1/2 oz
c e l e ry, diced 1 cup
c a s h ew s 3/4 cup
onion, minced 2 T B L
c ra cker cru m b s 1/2 cup
bu t t e r, melted 2 T B L
M e t h o d
1 . Mix together all ingredients from first sec-
tion and place in a greased 2 quart bak-
ing container.
2 . Mix together cra cker crumbs and bu t t e r
and sprinkle over tuna mixture.
3 . B a ke at 425°F/218°C for 25 minutes or
until done.
M a kes 6 serv i n g s.
Toffee Bars
ye l l ow cake mix, like Jiffy® 1 pkg
e g g 1
bu t t e r, melted 3 T B L
eva p o rated milk 1/2 can
e g g 1
vanilla ex t ra c t 1 tsp
nu t s 1/2 cup
t o f fee chips 5 oz
M e t h o d
1 . Beat cake mix, egg and butter with an
e l e c t ric mixer for 2 minu t e s.Spread into a
greased 8 x 8 inch baking pan.
2 . Mix together milk, egg and vanilla, pour
over 1st laye r.
3 . Mix together nuts and toffee and spri n k l e
over top.
4 . B a ke at 350°F/177°C for 30 minutes or
until done.
Noodle Burger Bake
ground beef, browned — dra i n e d 1 1/2 lbs
onion, chopped — cooke d 1 cup
n o o d l e s, cooked — dra i n e d 8 oz
cream of chicken soup 10 3/4 oz
cream of mushroom soup 10 3/4 oz
sour cream 1 cup
p i m e n t o s, chopped 1/4 cup
s a l t 3/4 tsp
p e p p e r 1/4 tsp
bread crumbs — soft 1 cup
bu t t e r, melted 2 T B L
M e t h o d
1 . Mix together all ingredients in first section
and place in a greased 2 1/2 quart baking
c o n t a i n e r.
2 . Melt butter and mix with bread cru m b s.
S p rinkle on top.
3 . B a ke at 425°F/218°C for 30 minutes or
until done.
M a kes 6 serv i n g s.
Pork Cantonese Casserole
p o rk chops 4
c e l e ry, chopped 1 cup
green pepper, chopped 1 cup
onion, chopped 1 cup
s oy sauce 1/4 cup
v i n e g a r 1 1/2 T B L
Worcestershire sauce 1 T B L
Te ri yaki sauce 2 T B L
b r own sugar 3 T B L
f l o u r 2 T B L
M e t h o d
1 . Place pork and ve g e t a bles in a greased
2 1/2 quart baking container.
2 . Mix together remaining ingredients and
pour over meat and ve g e t a bl e s.
3 . B a ke at 425°F/218°C for 45 minutes or
until done.
M a kes 4 serv i n g s.