Black & Decker Perfect Broil CTO4401B - Manual (Page 19)

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UNLAYERED LASAGNA
4 cups hot cooked penne pasta
2 cups shredded mozzarella cheese
2 cups packed chopped fresh spinach
1 cup coarsely shredded zucchini
1 ½ cups ricotta cheese
¼ cup shredded Parmesan cheese
2 tbsp. chopped parsley
2 large cloves garlic, minced
½ tsp. dried basil, crushed
1 jar (32 oz.) tomato basil pasta sauce
in large bowl, combine pasta and 1 cup mozzarella cheese; add remaining ingredients,
except reserved cheese. Stir to blend well.
Spoon into 2-quart baking dish. Top with reserved 1 cup mozzarella cheese. Cover with
nonstick aluminum foil.
Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer or
until hot and bubbling and cheese is golden.
Remove from oven and let rest at least 5 minutes before serving.
makes about 8 servings.
WARM HAM AND SWISS OPEN FACE
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped green onions
¼ cup diced sundried tomatoes
2 tbsp. creamy italian dressing
1 hoagie roll (about 9 inches long)
in bowl, combine all ingredients, except roll. Blend well.
Cut hoagie roll in half, lengthwise. Place cut-side up on broil rack bake pan/drip tray. Broil
in preheated oven at 450°F in upper rack position with rack down and oven door slightly
ajar for 5 minutes or until bread is golden.
Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil
until cheese is melted and beginning to brown lightly.
makes 2 to 4 servings.
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
1 green onion, chopped (about 2 tbsp.)
1 medium clove garlic, minced
¼ tsp. saffron threads
1 tbsp. lime juice
6 loin or rib lamb chops, cut about 1¼-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 450°F in upper rack position, with rack down and
oven door slightly ajar, for 5 minutes. Turn lamb chops over and season with salt and garlic
pepper. Continue broiling until desired doneness, about 5 minutes for medium.
Serve chops with saffron sauce.
Delicious served with garlic whipped potatoes and a fresh green salad.
makes 6 servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
1 tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
2 tbsp. corn oil
3½ 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 375°F for
90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and
meat thermometer will register 170°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 10 minutes before serving.
makes 4 to 5 servings.