Sears Kenmore ELITE 790.4715 Serie Manual Del Usuario página 42

Green Beans with Walnut Vinaigrette Sauce
3 lbs. fresh green beans, or frozen whole green beans
3 cups water
2 tbsp. butter
¼ tsp. hickory salt
1 ½ cups walnuts, chopped
3 tbsp Parmesan cheese freshly grated
¾ cup safflower oil
2 tbsp. olive oil
¼ cup balsamic vinegar
1 garlic clove, minced
1 tsp. tarragon, fresh, chopped
(This can be done ahead of time and stored in the refrigera-
tor till ready to use.)
Melt butter with salt. Pour into small baking dish, stirring in
walnuts and bake in 350° F oven for 5 minutes.
Sprinkle, and coat with Parmesan cheese. Bake 4 to 5
minutes longer until cheese is lightly brown. Remove from
oven and allow to cool.
Bring 3 cups water to boil in Dutch oven. Add beans, cover
and reduce heat. Cook about 6 minutes.
Drain in colander and rinse with cold water. Arrange green
beans in casserole dish.
Combine safflower oil, olive oil, balsamic vinegar, garlic,
and tarragon. Pour on top of green beans. Top green beans
with walnut mixture. Cover with aluminum foil and place in
oven on second rack position, next to potatoes, about 30
minutes before roast is ready. If cooking separately, cover
and heat for 25 to 30 minutes at 350° F. Makes 12 servings.
Apple Bourbon Pie
½ cup raisins
½ cup bourbon
3 lbs. cooking apples
¾ cup sugar
2 tbsp. all purpose flour
1 tsp. ground cinnamon
1/8 tsp. nutmeg
¼ tsp. salt
½ cup chopped walnuts, toasted
1 (15oz.) pkg. refrigerated pie crust
2 tsp. apricot preserves
1 tbsp. buttermilk
1 tbsp. sugar
Combine raisins and bourbon in bowl and soak for at least
2 hour. Peel apples, and cut into ½" slices. Steam apple
slices in a pan with a steamer basket for 10 minutes or
until apples are tender.
Recipes
Apple Bourbon Pie cont'd
Mix together sugar, flour, cinnamon, nutmeg, salt in large
bowl. Stir in apples, raisin mixture, and walnuts.
Combine well.
Press piecrust into 9-inch pie plate. Brush apricot preserves
over piecrust. Spoon apple mixture into piecrust. Place the
remaining piecrust on top of filling, fluting the edges to-
gether. Brush top of pie with buttermilk and sprinkle with
sugar. Make 4 or 5 small slits in the top of the piecrust.
Press "Cake" pad and preheat oven to 375° F and bake for
45 to 50 minutes.
Chocolate Dipped Strawberries
8 oz. box semisweet chocolate pieces
2 pints fresh strawberries, chilled
Melt chocolate pieces in a 1-1/2 quart saucepan on a very
low heat. Once melted, dip tips of the strawberries in the
chocolate. Lay chocolate dipped strawberries on a piece of
wax paper to harden.
Cajun Shrimp Stirfry
4 slices bacon
2 tsp. cornstarch
1/2 tsp. fish flavored bouillon granules
1/3 cup water
1-1/2lbs peeled shrimp
2 tsp. Creole seasoning
1 each small green pepper
small yellow pepper
small red pepper
small onion
1/2 cup diced celery
1 14oz can Cajun-style stewed tomatoes, drained
Cooked Rice
Cook bacon in large wok until crisp; remove reserving 3
tablespoons of drippings. Crumble bacon, and set aside.
Combine cornstarch, bouillon granules and water; set aside.
Sprinkle peeled shrimp with creole seasoning. Pour 2
tablespoons reserved bacon drippings around top of
preheated wok, coating the sides. Heat at high for 1 minute.
Add shrimp; stir fry 2 to 3 minutes or until shrimp is pink.
Remove shrimp, and set aside.
Pour remaining 1 tablespoon reserved drippings into wok;
add peppers, onion and celery. Stir fry 2 to 3 minutes. Add
tomatoes and stir fry 2 minutes. Return shrimp to wok and
add cornstarch mixture; bring to a boil. Cook, stirring
constantly for 1 minute. Sprinkle with crumbled bacon.
Serves 4.
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