Hamilton Beach MealMaker Express 80200 - Manual (Page 59)

840052500 Filling pt#l 12/22/98 10:30 AM Pago 59
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SUBSTITUTIONS:
• Bean or alfalfa
sprouts can be used
in place of cabbage.
• Sweet and sour sauce
can be substituted for
Hoisin sauce if it is
not available (elimi*
nate the brown sugar).
• Any tortilla or conve­
nience refrigerator
dough can be used
in place of the big
biscuits. Follow
instructions for
preparation given
in the recipe.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 333
Total Fat I6g
Saturated Fat 5g
Cholesterol 34 mg
Sodium 973mg
Carbohydrates 30g
Dietary Fiber ig
Protein I6g
'U
2
PREP: 5 min.
COOK: 5 min.
cup Hoisin sauce
tablespoons teriyaki sauce
V4 teaspoon garlic powder
2 teaspoons dried minced onion
cup barbecue sauce
cup water
teaspoon brown sugar
teaspoon chili powder
pound lean and trimmed boneless pork,
sliced into thin strips
1 tablespoon oil
'h cup chopped bok choy or cabbage
1 (1 lb., 1.3 oz.) canister big biscuits,
formed into 8 balls
%
'U
1
1
1
Combine all the ingredients except the oil,
cabbage, and dough balls.
Switch the Press on and preheat the Griddle
to high.
Remove the pork from the marinade and
reserve the liquid.
‘I s Cook the pork in the oil 2 minutes per side,
or until nicely browned.
While the pork is cooking, press each dough
ball 2 or 3 times holding the Press down for
20 to 30 seconds each time, or until they form
8-inch rounds and are nicely browned.
Add the marinade and cook for 1 minute.
Place some cabbage on the wrap and spoon
in some of the meat mixture. Roll and enjoy!
Makes: 8 servings
lunch ' $9