Cooking up a cyclone Old recipes adjust easily to new methods

December 11, 1991|By Charlyne Varkonyi

As with any other new cooking device, the more use you giv the Jet-Stream oven, the better results you will get.

Soon you will be adapting your old favorites. Here are a couple of recipe adapting guidelines from the booklet that comes with the oven:

*Temperature will remain the same in most cases. If the recipe calls for 425 to 475 degrees, use the 400-degree setting.

*Reduce your cooking time from one-half to one-third of the time called for in your traditional recipe.

*Experiment with the fan speed. Often the food can be finished on high speed after it partially cooks on low.

This is a quick and tasty recipe for strawberry pie. If you are using the Jet-Stream oven and a frozen pie shell, you will have to use the hold-down rack or the air movement will cause the aluminum tin to jiggle around.

Strawberry pie

Makes 1 pie.

1 (8-inch or 9-inch) pie shell

1 (3 1/8 ounce package) vanilla pudding and pie filling using 1 3/4 cups milk, see note

2 cups fresh strawberries, cut in half

Strawberry glaze:

1 (10 ounce package) frozen sliced berries

1 tablespoon cornstarch

1/4 cup strawberry jelly

Place pie shell directly on rack of oven and bake 5 to 6 minutes on low speed at 400 degrees in the Jet-Stream Oven or follow package directions on prepared pie shell for traditional oven. Prick well with a fork after 1 minute or the dough will puff up.

Prepare glaze: Thaw and crush strawberries in saucepan. Stir in cornstarch and jelly and bring to a boil. Strain and cool.

Assemble pie: Spread cooked and cooled pudding in the bottom of pie crust. Top with strawberries. Carefully pour glaze over strawberries and thoroughly chill pie.

Note: Do not use instant vanilla pudding or you will get a mushy pie filling.

F: Here is an example of combo cooking in the Jet-Stream.

Broiled salmon steaks with stuffed peppers

Makes 2 servings.

2 (6- to 8-ounce) salmon steaks

2 tablespoons butter or margarine, melted

1 tablespoon fresh dill

1 (can of 5) refrigerated bread sticks

stuffed peppers, see recipe

Brush salmon steaks with melted butter or margarine and sprinkle with dill. Prepare peppers according to recipe. Heat Jet-Stream oven to 375 degrees and cook on high for 2 minutes. Place salmon and peppers on rack together and cook on low for 7 to 10 minutes.

Shape bread sticks into knots and place around the edge of rack. Continue cooking for 5 to 7 more minutes until bread sticks

are browned.

Stuffed peppers

Makes 2 servings.

1 large green pepper, cut in half lengthwise

1 cup rice, cooked

1/3 cup cheese, grated

1/4 cup onion, minced

2 teaspoons chopped chives or pimento, optional

salt and pepper, to taste

cheese slices, optional

Blanch peppers in boiling water or in microwave for 1 to 2 minutes for more tender pepper shells. Mix together remaining ingredients except for cheese slices. Then follow directions above for cooking. Top with cheese slices during last minute of baking.

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