Use and Care Manual
2726
MAIN DISH RECIPES
Steak Roulade
1
/4 cup red wine
1
/4 cup soy sauce
1
/4 cup vegetable oil
1
1
/2 pounds flank steak
1 medium onion, diced
1 stalk celery, diced
1
1
/2 green pepper, diced
1
/2 cup sliced mushrooms
2 tablespoons margarine or butter
1
/2 cup seasoned bread crumbs
Makes 4 servings
Combine wine, soy sauce and oil in large dish. Add
steak and marinate several hours.
Combine remaining ingredients, except bread crumbs,
in small bowl. Microwave at HIGH (100%) until
vegetables are tender, 4 to 5 minutes. Stir in crumbs.
Remove meat from marinade. Spread filling evenly
over meat. Roll meat up, starting at narrow end. Tie
securely with string. Place in glass pie plate and on
rack. Cook 30 minutes on HIGH MIX CONVECTION
(325°F) or until internal temperature reaches 130°F.
Nutrition facts per serving:
Calories: 461
Protein: 35 g.
Carbohydrate: 13 g.
Fat: 29 g
Cholesterol: 90 mg.
Sodium: 536 mg.
Hawaiian Pork Roast
1 cup pineapple preserves
1
/4 cup prepared mustard
1 tablespoon prepared horseradish
1 tablespoon soy sauce
3 pound boneless pork loin
Makes 6 servings
Combine all ingredients except pork roast in small bowl.
Place roast on rack.
Follow directions in AUTO ROAST #4.
Cover roast with sauce during last 10 minutes of
cooking. Internal temperature should be at least 160°F.
Cover and let stand 10 minutes before serving. Extra
sauce may be heated and served with roast.
Nutrition facts per serving:
Calories: 394
Protein: 29 g.
Carbohydrate: 36 g.
Fat: 15 g
Cholesterol: 93 mg.
Sodium: 376 mg.
Stuffed Pork Chops
4 pork chops, 1
1
/4 inches thick
1 cup chopped apple
1
/2 cup soft bread crumbs
1
/2 cup chopped walnuts
1
/4 cup chopped onion
1
/4 cup raisins
1 egg
1 teaspoon dried parsley flakes
1
/2 teaspoon dried thyme leaves
1
/4 teaspoon ground sage
1
/8 teaspoon pepper
Makes 4 servings
Make pocket in each chop. Combine remaining
ingredients; mix well. Stuff each chop with one-fourth
of the mixture. Place chops directly on turntable or
round baking pan.
Cook 30 minutes on HIGH MIX CONVECTION (325°F)
or until meat next to bone is no longer pink.
Nutrition facts per serving:
Calories: 451
Protein: 36 g.
Carbohydrate: 19 g.
Fat: 26 g
Cholesterol: 156 mg.
Sodium: 100 mg.