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RECIPES
BLACK & DECKER ® TUNA 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
Preheat oven on BROIL at 400°F. In bowl of Black & Decker® food processor or
chopper, combine onion and parsley. Process until finely chopped. Add lemon juice and
mayonnaise. Process on pulse to blend. Add tuna and process on pulse to blend.
Spoon tuna on cut-side of English muffin halves. Top with tomatoes and cheese.
Arrange on bake pan/drip tray of toaster oven.
Broil 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. Add some tossed greens and serve fresh fruit for
dessert.
Makes 4 servings.
BROILED SALMON WITH ORANGE 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
Preheat oven on BROIL at 400°F. 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 with slide rack in lower rack position 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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EASY CINNAMON RAISIN ROLLUPS
1 tbsp. sugar
¼ tsp. ground cinnamon
generous dash ground nutmeg
1 pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼ cup chopped pecans
2 tbsp. raisins
Confectioners' sugar
Preheat oven on BAKE at 375°F. In small bowl, combine sugar, cinnamon and nutmeg;
blend well.
Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter.
Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.
Arrange on bake pan/drip tray of toaster oven.
Bake in upper rack position with rack down for 15 minutes until golden on top and fully
baked internally.
Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners' sugar before
serving.
Delicious for a lazy, mid-morning treat or an after school surprise.
Makes 8 servings.
BAKED GARLIC CHEESE GRITS
1 cup instant grits
½ tsp. salt
1 cup boiling water
1½ cups shredded sharp cheddar cheese
1 cup chopped tomato
½ cup sour cream
2 eggs, beaten
2 tbsp. chopped flat leaf parsley
1 large clove garlic, minced
Preheat oven on BAKE at 350°F. In medium bowl, combine grits and salt; add boiling water
and stir to blend.
Stir in remaining ingredients. Spoon into buttered 1½-quart, shallow baking dish.
Bake in upper rack position with rack down for 45 minutes until slightly puffed and golden
on top.
Delicious served with baked ham and steamed green beans.
Makes about 6 servings.
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