[the convection oven bible]
serves 6 - 8 servings 

ingredients
curried cheese sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp curry powder/paste
• 1/2 tsp dry mustard
• 2 cups milk
• 1 1/2 cups grated cheddar cheese
• 3/4 tsp salt
• 1/4 paprika

asparagus and eggs

• 750g asparagus, trimmed,cooked and cut i 1-inch pieces
• 8 hard-cooked eggs
• 1/4 cup fresh bread crumbs
• 2 tbsp grated parmesan cheese

instructions

• to prepare the sauce, melt butter in a saucepan over medium heat.add flour and curry powder and cook, stirring for 3 minutes
• whisk in mustard and milk. bring sauce to a boil, reduce heat and simmer 6 minutes, stirring occasionally. remove from heat and stir in cheddar, salt and paprika.
• spread asparagus in a lightly greased 12 by 8-inch baking dish. slice eggs and arrange over asparagus. spoon sauce over eggs. sprinkle top with bread crumbs and parmesan.
• convection bake in preheated 160degC oven for 30 minutes or until bubbling and golden.

[the convection oven bible]
serves 6

ingredients

• 2 bunches broccoli (about 500g each, cut into 5cm pieces)
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper

instructions

• in a lage bowl, toss broccoli with oil, salt and pepper, adding more oil if desired. transfer to a parchment-lined baking sheet.
• convection roast in a preheated 190degC oven for 20 minutes, or until just tender and light golden

salad (4 - 6 servings):

ingredients

• 1 bunch roasted broccoli, cut in bite-sized pieces
• 1/2 cup grated cheddar cheeze
• 1/2 cup diced cooked bacon
• 1/2 cup dried cranberries
• 1/4 cup pine nuts
• 1/3 cup mayonnaise
• 2 tbsp cider vinegar
• 1 tbsp mango chutney

instructions

in a large bowl, combine brocoli, cheese, bacon, cranberries and nuts.
in a small bowl, combine mayonnaise, cider vinegar, mango chutney.
toss broccoli with dressing and serve immediately or cover and refrigerate for up to 8 hours.

[the convection oven bible]
makes about 1 3/4 cups

ingredients

• 2 cored and diced tomatoes
• 1 peeled and diced avocado
• 1 chopped green onion
• 1 tbsp chopped jalapeno pepper
• 2 tbsp chopped fresh cilantro
• 3 tbsp lime/lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

instructions

combine.

the convection oven bible
serves 4

ingredients

• 1 cup fresh bread crumbs
• 1/4 cup sesame seeds
• 2 tbsp dijon mustard
• 2 tbsp liquid honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 black pepper
• 4 175g boneless, skinless, chicken breasts

instructions

• in a shallow dish, combine bread crumbs and sesame seeds. in a separate shallow dish, combine mustard, honey, oil, salt and pepper.
• roll chicken breasts in mustard mixture, then in bread crumbs, pressing crumbs onto chicken. place breasts, not touching, on a parchment-lined baking sheets
• convection roast in a preheated 190degC oven for 20 - 25 minutes, or until chicken is cooked through and juices run clear

the convection oven bible
serves 4  - 6

ingredients

• 1.5lbs large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup chopped mango chutney
• 2 tbsp mayonnaise, sour cream or unflavoured yogurt
• 2 tbsp chopped fresh mint
• 2 bsp chopped fresh cilantro/basil

instructions

• in a bowl, combine shrimp, ol, crry powder, salt and pepper. toss to coat shrimp thoroughly.
• arrange shrimp on a parchment-lined baking sheet. convection bake in a preheated 230degC oven for 5 - 7 minutes or until shrimp are pink and just cooked. stir once during baking.
• meanwhile, in a bowl, combine chutney, mayonnaise, mint and cilantro. drizzle over cooked shrimp and toss to coat. serve hot, cold or at room temperature.

betty crocker one dish meals
serves 4 

ingredients

• 4 cups  water
• 3 medium potatoes, cut into 1/4-inch slices (about 3 cups)
• 1 pound lean ground beef
• 1 medium stalk celery, thinly sliced (1/2 cup)
• 3 tbsp butter/margarine
• 3 tbsp AP flour
• 1 tbsp chopped fresh/1 tsp dried chervil leaves
• 1 tsp yellow mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups milk
• 1.25 cups shedded sharp processed american cheese
• 3 tbsp chopped fresh parsley
• 1/4 cup dry bread crumbs
• 1 tbsp chopped fresh parsley
• 2 tsp butter or margerine, melted

instructions

• heat oven to 375*F. heat water and potatoes to boiling 2.5-quart saucepan; reduce heat to medium. cook uncovered 8 - 10 minutes or just until potatoes are tender; drain. set aside.
• while potatoes are cooking, cook ground beef and celery in 10-inch skillet over medium heat 8 - 10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.
• melt 3 tbsp butter in same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil and stir 1 minute. stir in cheese until melted. stir in 3 tbsp parsley.
• layer half of the potatoes in ungreased 2-quart casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20 - 25 mins or until bubbly.
• mix bread crumbs, 1 tbsp parsley and 2 tsp melted butter; sprinkle over potatoes. bake about 5 mins longer or until crumbs are brown and crisp. let stand for 5 minutes before serving.

 

betty crocker one dish meals
serves 4 

ingredients

• 2 tbsp olive/vegetable oil
• 1/2 small red onion, coarsely chopped (1/2 cup)
• 4 or 5 small red potatoes, sliced (2 cups)
• 1 cup 1-inch pieces green beans
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon garlic salt
• 2 roma (plum) tomatoes, thinly sliced
• 1 hard-boiled egg, chopped

instructions

• heat oil in a 12-inch skillet over medium-high heat. cook onion in oil 2 minutes, stirring frequently. stir in potatoes; reduce heat to medium-low. cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
• stir green beans, italian seasoning and garlic salt into potatoes. cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light brown.
• stir in tomatoes. cook 3 - 5 mins, stirring occasionally and gently, just until hot. sprinkle each serving with egg.

betty crocker one dish meals
serves 4

ingredients

• 1.5 cups frozen broccoli, cauliflower and carrots/other combination
• 1.5 cups sliced mushrooms (4 oz)
• 1 large onion, sliced
• 2 cups chicken broth
• 1 tbsp chopped fresh or 1 tsp dried marjoram leaves
• 1/4 teaspoon pepper
• 3 to 3.75cups uncooked egg noodles (6/7oz)
• 2 cups cut-up cooked chicken/turkey
• 1 container (8 oz) sour cream
• 1/3 cup water
• 2 tbsp AP flour

instructions

• heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet. reduce heat to low.
• cover and simmer about 8 minutes, stirring occassionally until noodles and vegetables are tender.
• stir in chicken. mix sour cream, water and flour, stir into chicken mixture. heat to boiling. boil and stir for 1 minute.

 



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