Convection Microwave Oven Cookbook

17
Hearty Pizza
1 pound ground beef or
4 to 6 ounces sliced pepperoni
2 medium onions, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 can (28 oz.) crushed tomatoes in puree
1 tablespoon dried oregano leaves
1 teaspoon dried basil leaves
½ teaspoon salt
⅛ teaspoon pepper
3 cups all-purpose flour
1 package active dry yeast
½ teaspoon salt
¾ cup milk
¼ cup water
2 tablespoons vegetable oil
2 cups shredded mozzarella cheese (about 8 ounces)
Yellow cornmeal
Makes two 12-inch pizzas,
16 servings
If using ground beef, place in medium-sized bowl. Microwave
at HIGH (100%) until beef loses pink color, 4 to 6 minutes,
stirring to break up beef after half the cooking time. Drain
and set aside.
Combine onion, garlic and olive oil in medium bowl.
Microwave at HIGH (100%) until vegetables are tender, 4 to
6 minutes. Stir in crushed tomatoes in puree, spices,
½ tea-
spoon salt and the pepper.
Microwave at HIGH (100%) until bubbly, about 3 minutes.
Stir. Reduce power to MEDIUM (50%). Microwave until
thickened, 6 to 8 minutes.
Mix flour, yeast and
½ teaspoon salt in large bowl. Stir in
milk, water and oil to make a pliable dough. Knead until
smooth, about 2 minutes. Place in well-greased large bowl;
turn greased side up. Cover with clean, moist towel. Place
in oven at 100˚F. until double in size, about 40 minutes.
(Dough is ready if an indentation remains when touched.)
Remove dough and turntable from oven. Preheat oven to
400˚F. Punch down dough. Divide dough in half. With well-
greased fingers, pat dough onto 2 greased 12 x
⅝-inch metal
pizza pans, which have been sprinkled with cornmeal. Pinch
dough to form edge. Prick crust. Bake on turntable and
high rack 12 to 15 minutes or until crusts are golden brown.
Top crusts with pizza sauce, ground beef or pepperoni and
cheese. Bake at 400˚F., 6 to 10 minutes or until cheese is
melted and beginning to brown.
Per Serving:
Calories: 245
Protein: 12 g.
Carbohydrate: 24 g.
Fat: 11 g.
Cholesterol: 26 mg.
Sodium: 333 mg.
Tamale Casserole
1 pound lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (8 ounces each) tomato sauce
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon taco seasoning mix
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Corn Bread:
½ cup yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon salt
½ cup milk
1 egg
2 tablespoons melted shortening
Topping:
½ cup shredded Cheddar cheese (about 2 ounces)
¼ cup sliced pitted black olives
Makes 6 servings
Mix ground beef, onion and green pepper in 2-quart cas
-
serole. Microwave at HIGH (100%) 5 minutes, stirring to
break up beef after half the cooking time. Stir in tomato
sauce, garlic, chili powder, taco seasoning mix, sugar, salt
and pepper. Microwave at HIGH (100%) 5 minutes. Reduce
power to MEDIUM-HIGH(70%). Microwave 5 minutes.
Combine cornmeal, flour, baking powder, sugar and salt in
medium bowl. Stir in milk, egg and shortening. Beat mixture
until almost smooth.
Pour over beef mixture. Bake 25 minutes on *HIGH MIX,
350˚F. or until corn bread is golden. Sprinkle with topping
ingredients. Cool 5 minutes before serving.
* Necessary to change temperature on HIGH MIX.
Per Serving:
Calories: 341
Protein: 22 g.
Carbohydrate: 27 g.
Fat: 16 g.
Cholesterol: 108 mg.
Sodium: 909 mg.