Viking VMOC Convection Cookbook - Page 14

Frittata 175 ml 3/4 c diced green pepper 175 ml 3/4 c diced mushrooms 175 ml 3/4 c diced zucchini 175 ml 3/4 c diced onion 125 ml 1/2 c diced pimiento 25 ml 2 tbsp vegetable oil 6 eggs 2 packages (250 g each) cream cheese 50 ml 1/4 c milk 500 ml 2 c cubed bread (3 slices) 375 ml 11/2 c shredded Cheddar cheese 5 ml 1 tsp salt 2 ml 1/2 tsp garlic powder 1 ml 1/4 tsp pepper Makes 6 to 8 servings 1. Combine vegetables and oil in medium bowl; cover. Microwave at HIGH (100%) until vegetables are tender, about 5 minutes. Drain liquid. 2. Beat eggs with cream cheese and milk until smooth. Mix in remaining ingredients. Pour into buttered 23 cm (9 inch) spring form pan. 3. Bake 30 minutes on LOW MIX, 350˚F, or until set in center. Cool 10 to 20 minutes. Cut into wedges. Leg of Lamb 50 ml 1/4 c 2 ml 1/2 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 25 ml 2 tbsp 1 small 2 to 2.5 kg 4 to 5 lb  margarine or butter, softened garlic powder dried thyme leaves dried oregano leaves dried parsley flakes lemon juice onion, chopped leg of lamb Makes 4 to 6 servings 1. Combine butter, garlic powder, thyme, oregano and parsley. Add lemon juice and onion, making a paste. Spread over lamb. 2. Roast 28 to 32 minutes per kg on HIGH MIX, 325˚F, or until internal temperature reaches 130˚F. Pineapple Pork Roast 250 ml 50 ml 15 ml 15 ml 1.5 to 2.5 kg  1c 1/4 c 1 tbsp 1 tbsp 3 to 5 lb pineapple jam prepared mustard prepared horseradish soy sauce pork roast Makes 4 to 6 servings 1. Combine all ingredients except pork roast. 2. Roast 28 to 32 minutes per kg on HIGH MIX, 325˚F, or until internal temperature reaches 175˚F. 3. Cover roast with sauce during last 20 minutes of cooking. Extra sauce may be heated and served with roast. Stuffed Pork Chops 4 250 ml 125 ml 125 ml 50 ml 50 ml 1 5 ml 2 ml 1 ml 1 ml  1c 1/2 c 1/2 c 1/4 c 1/4 c 1 tsp 1/2 tsp 1/4 tsp 1/8 tsp pork chops, 2.8 cm thick chopped apple soft bread crumbs chopped walnuts chopped onion raisins egg dried parsley flakes dried thyme leaves ground sage pepper Makes 4 servings 1. Make pocket in each chop. Combine remaining ingredients; mix well. Stuff each chop with one-fourth of the mixture. Place chops directly on turntable or round pizza pan. 2. Roast 30 minutes on HIGH MIX, 325˚F, or until meat next to bone is no longer pink. 11