PORK CHOPS AND POTATOES
6
center cut pork chops
2
10-ounce cans condensed cream of mushroom soup
1
cup water
3
⁄
4
cup chopped onion
1
1
⁄
2
teaspoons celery salt
3
⁄
4
teaspoon pepper
6
medium potatoes, peeled and sliced
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray. Combine all ingredients in liner and cover. Turn control knob to 250°F
and cook 1
1
⁄
2
to 2 hours or until meat is tender.
Makes 6 servings
ORANGE ROUGHY
2
large Orange Roughy fillets or other white fish
2
tablespoons olive oil
1
⁄
2
teaspoon salt
1
teaspoon fresh dill weed
1
lemon, sliced
Add 2 cups hot water to liner and preheat roaster oven for 20 minutes on
400°F. Place fish on rack. Brush top side of fish with oil, sprinkle with salt and
dill weed. Top with lemon slices. Place rack in liner. Cover and cook at 400°F
for 15 to 25 minutes or until fish is white and flaky.
Makes 4 servings
VEGETABLES
STUFFED BAKED POTATOES
4
large baking potatoes
1
cup shredded cheddar cheese
1
⁄
2
cup sour cream
1
⁄
4
cup butter, softened
1
⁄
4
cup chopped chives
3
⁄
4
teaspoon salt
1
⁄
8
teaspoon pepper
Place rack in roaster oven and preheat on 400°F for 20 minutes. Scrub pota-
toes and pierce with fork. Place potatoes on rack. Cover and bake 1 hour.
Remove potatoes and cut a large oval opening in top of each potato skin and
discard top. Spoon potatoes out of skins. Mix potatoes with the remaining
ingredients and divide between the four potatoes. Return potatoes to rack.
Cover and bake at 400°F for 30 minutes or until hot.
Makes 4 servings
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40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 13
