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PPLE BRE D PUDDING
4 cups lightly toasted cubed French bread, crusts removed
1 large apple, finely chopped
½ cup golden raisins
4 large eggs
1½ cups milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
®
Preheat Black & Decker
Countertop Oven on B KE to 350°F. Spread bread evenly in
buttered 2-quart baking dish. Top with apples and raisins.
In medium bowl, blend eggs, milk, vanilla, cinnamon, nutmeg and salt. Pour mixture over
bread and let stand about 15 minutes to allow bread to absorb the liquid.
Bake for about 1 hour until puffed and firm in the center, and knife inserted in center comes
out clean.
Makes about 6 servings.
BL CK & DECKER ® TUN MELT
1 medium onion, cut in wedges
¼ cup parsley leaves
2 tbsp. lemon juice
½ cup mayonnaise
2 cans (6 oz., ea.) tuna, drained
1 cup shredded Swiss cheese
4 English muffins, halved and toasted
2 medium tomatoes, sliced
6 ounces sliced Provolone cheese
®
In bowl of Black & Decker
processor, combine onion and parsley. Process until finely
chopped. dd lemon juice and mayonnaise. Process on pulse to blend. dd tuna and
process on pulse to blend.
Spoon tuna on cut-side of English muffin halves. Top with tomatoes and cheese.
rrange on bake pan/drip tray of toaster oven.
BROIL in preheated oven with slide rack in lower rack position, with rack and oven door
slightly ajar, until cheese is melted and beginning to brown lightly.
This is a terrific lunch or light dinner. dd some tossed greens and serve fresh fruit for
dessert.
Makes 4 servings.
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PIZZ SN CK SQU RES
1 pkg. (8oz.) refrigerated garlic bread sticks
3 ounces cream cheese, softened
¼ cup chopped green onions
3 ounces thinly sliced reduced fat Italian salami, cut into pieces (about 9 slices)
¼ cup thinly sliced purple onion
¼ cup sliced pitted ripe olives
2 tbsp. chopped pimento
1 cup shredded Mozzarella and Provolone blend
1 tbsp. julienne strips fresh basil leaves
Preheat Black & Decker
®
Countertop Oven on B KE to 375°F. Unroll bread sticks and press
evenly into bottom and ½-inch up sides of ungreased 9-inch square baking pan. Bake for 12
minutes until light golden brown on edges.
Meanwhile, blend cream cheese and chopped green onion. Spread cream cheese mixture
evenly over bottom of partially baked crust. Top with remaining ingredients in order listed.
Bake 15 minutes longer or until crust is deep golden brown and cheese is melted.
Cut into squares to serve.
Makes about 8 servings
BROILED S LMON WITH OR NGE GINGER DRESSING
¼ cup mayonnaise
2 tbsp. chopped green onions
2 tsp. chopped fresh dill
1 tsp. ground ginger
1 tbsp. orange marmalade
1 lb. salmon fillet
1 tbsp. olive oil
½ tsp. salt
¼ tsp. black pepper
In medium bowl, combine mayonnaise, green onions, dill, ginger and marmalade. Set aside.
Place salmon in bake pan/drip tray of oven. Brush with olive oil. Season with salt and
pepper. BROIL in preheated oven at 400°F, with oven door slightly ajar, for 20 minutes or
until fish tests done.
Serve with dressing and garnish with fresh sprigs of dill, if desired.
Delicious served with cooked brown and white rice and steamed asparagus.
Makes about 3 servings.
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