Black & Decker CTO4400B - Manual (Page 8)

 
EASY CINNAMON RAISIN ROLLUPS
 tbsp. sugar
¼ tsp. ground cinnamon
Generous dash ground nutmeg
 pkg. ( oz.) refrigerated crescent rolls
 tbsp. melted butter or margarine
¼ cup chopped pecans
 tbsp. raisins
Confectioners’ sugar
In small bowl, combine sugar, cinnamon and nutmeg; blend well.
Unroll dough and separate into  triangles. Brush top of each triangle with melted butter.
Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in preheated oven at °F in upper rack position with rack down for  minutes,
until golden on top and fully baked internally.
Let cool on pan on wire rack for 0 minutes. Sprinkle with confectioners’ sugar before
serving.
Delicious for a lazy, mid-morning treat or an after school surprise.
Makes  servings.
BAKED GARLIC CHEESE GRITS
 cup instant grits
½ tsp. salt
 cup boiling water
½ cups shredded sharp cheddar cheese
 cup chopped tomato
½ cup sour cream
 eggs, beaten
 tbsp. chopped flat leaf parsley
 large clove garlic, minced
In medium bowl, combine grits and salt; add boiling water and stir to blend.
Stir in remaining ingredients. Spoon into buttered ½-quart, shallow baking dish.
Bake in preheated oven at 0°F for  minutes, until slightly puffed and golden on top.
Delicious served with baked ham and steamed green beans.
Makes about  servings.
ENGLISH
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
 green onion, chopped (about  tbsp.)
 medium clove garlic, minced
¼ tsp. saffron threads
 tbsp. lime juice
 loin or rib lamb chops, cut about ¼-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 0°F in upper rack position, with rack
down and oven door slightly ajar, for  minutes. Turn lamb chops over and season with
salt and garlic pepper. Continue broiling until desired doneness, about  minutes for
medium.
Serve chops with saffron sauce.
Delicious served with garlic whipped potatoes and a fresh green salad.
Makes  servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
 tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
 tbsp. corn oil
½ 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 °F for
0 minutes, or until chicken tests done. (When pierced with fork , juices will run clear
and meat thermometer will register 0°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 0 minutes before serving.
Makes  to  servings.