• 1¼ teaspoons active dry yeast
• 3 cups warm water (105 – 115° F.)
• ¼ teaspoon sugar
• 3½ to 3¾ cups unsifted all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

Sprinkle yeast over water; add sugar and let stand until yeast is dissolved, about 5 minutes.

Position dough blade in workbowl of processor. Add 3 cups flour, salt and olive oil. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 minute. Transfer dough to lightly floured board. Shape into ball and cover with towel or large bowl. Let dough rest for 10 minutes. On lightly floured board, knead several times until smooth and elastic; form into ball. Place in greased bowl, turning to grease top. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Punch dough down.

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• 1 jar (1lb., 10 oz.) marinara sauce
• 31⁄2 cups water
• 1/2 lb. spaghetti rigati or linguini
• 1 lb. frozen meatballs (1⁄2-inch size)
• 2 large cloves garlic, minced
• 2 tbsp. chopped parsley
• 1 tsp. dried Italian herbs

Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until pasta is tender. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.

Makes about 8 cups/4 servings

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• ½ lb. boneless pork loin
• 1 tsp. grated ginger
• 1 tsp. salt
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves
• ¼ tsp. black pepperMARMALADE:
• 2 tbsp. butter or margarine
• 2 large onions cut in strips (about 4 cups)
• 1 cup chopped dried apricots
• 1 tbsp. sugar
• 1 tbsp. grated ginger
• 1 tbsp. grated orange peel
• ½ tsp. salt

Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the pork loin so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the meat. Make certain the meat is centered on the spit and well balanced. Using kitchen cord, secure the pork. Combine ginger, salt, allspice, cloves and pepper in a small bowl. Rub evenly over pork. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support.

Place the rack in the lower rack position with the rack down. Place the broiler/bake pan on the rack centering it below the pork. Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn the Rotisserie and Convection on. Meanwhile, cook onions in butter until softened. Add remaining marmalade ingredients and bring to a boil; reduce heat and simmer mixture 15 minutes or until mixture is thickened and almost all liquid evaporates. Keep warm. Allow pork to stand 5 minutes before serving. Serve with marmalade.

Makes 4 to 6 servings.

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• 2 cans (14¾ oz., ea.) condensed golden mushroom soup
• ½ tsp. poultry seasoning
• ½ tsp. herbs de Provence
• 1 cup water
• 2½ cups diced roasted chicken
• 2½ cups cooked penne pasta
• 1½ cups cooked broccoli florets
• 1½ cups cooked baby carrots
• 1 cup frozen peas
• ½ cup sliced green onions
• 2 tbsp. melted butter or margarine
• ¾ cup fresh breadcrumbs
• ½ cup chopped toasted almonds

In large bowl, blend soup and seasonings. Gradually blend in water until mixture is smooth. Stir in next 6 ingredients. Spoon into buttered, 2-quart, shallow baking dish. In small bowl, blend butter, bread crumbs and almonds. Sprinkle evenly over casserole. Place baking dish in
Black & Decker® InfraWave® Oven and close oven door.

Follow these steps:
When cooking time is complete, oven will give an audible signal. Remove from oven and let stand at least 5 minutes before serving. If desired, serve with hot dinner rolls and a fresh green salad.

Note: Casserole should register 165°F (74°C) when tested with an instant thermometer. Read

Makes 4 to 6 servings.

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• 6 cups thinly sliced zucchini
• 1 cup chopped onion
• 1 large red pepper, chopped
• 3 large cloves garlic, minced
• 2 tbsp. olive oil
• 1 tbsp. chopped fresh oregano or 1 tsp. dried
• 2 eggs, slightly beaten
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled feta cheese
• 1.3 cup chopped Italian parsley
• 2 tbsp. fresh lemon juice
• 2 tbsp. grated Parmesan cheese

In large skillet, sauté zucchini, onion, red pepper and garlic in olive oil over medium heat until just softened, stirring often. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. Meanwhile, in large bowl, combine egg, salt and pepper. Stir in zucchini mixture and remaining ingredients, except Parmesan cheese. Spoon into 2-quart shallow baking dish. Top with Parmesan cheese. Bake for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving.

Makes 6 to 8 servings.

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• 2 lbs. ground round
• 1 cup fresh dry breadcrumbs
• ²/³ cup minced onion
• ¼ cup finely chopped parsley
• ¼ cup diced oil packed sun-dried tomatoes
• 2 large eggs, slightly beaten
• 1 tsp. Mediterranean spiced sea salt
• 1 tsp. salt
• ½ tsp. garlic pepper

In large bowl, combine all ingredients and blend well. Place on ungreased bake pan/drip pan of
Black & Decker® InfraWave® Oven. Shape into 9″ x 5″ inch loaf. Place pan in oven and close oven door.

Follow these steps:
When cooking time is complete, oven will give an audible signal. Check for doneness. Remove from oven and let meatloaf stand for at least 5 minutes before serving. If desired, top meatloaf with slices of provolone cheese for the last 3 to 4 minutes. Also may be served with hot tomato sauce served over loaf or spooned over each serving. Serve with parslied potatoes and cooked broccoli florets garnished with slivered lemon peel.

Note: Meatloaf should register 160°F (71°C) when an instant read thermometer is inserted into the center of the loaf.

Makes 6 to 8 servings.

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• 1 tbsp. grated lemon peel
• ½ tsp. Rotisserie chicken seasoning
• ¾ tsp. garlic pepper
• ¾ tsp. garlic salt
• 2 tbsp. softened butter
• 4½ lb. chicken

In small bowl, combine lemon peel, chicken seasoning, ½ tsp. garlic pepper, ½ tsp. garlic salt and butter; blend well. Season inside of chicken with remaining ¼ tsp. each garlic pepper and garlic salt. Rub outside of chicken with lemon mixture to coat evenly. Truss for cooking on the rotisserie using butcher’s cord. Place chicken on rotisserie rod and secure both ends by inserting prongs into meat and inserting them onto rod, balancing chicken evenly on rod. Turn screws on prongs to hold chicken securely in place. Insert rotisserie rod into Black & Decker® InfraWave® Oven and close oven door.

Follow these steps: When cooking time is complete, oven will give an audible signal. Remove from oven and let stand at least 10 minutes before serving. If desired, serve with cooked pasta and vegetable mixture and dinner rolls.

Note: Insert an instant read thermometer into the thicket part of the breast (do not touch bone) to test for doneness: Breast 170°F (77°C); Thigh 180°F (82°C).

Makes about 5 servings.

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• ¼ cup chopped parsley
• 1 tsp. herb chicken seasoning
• ½ tsp. grated lemon peel
• ½ tsp. seasoned salt
• ½ tsp. black pepper
• ½ tsp. garlic salt
• 2 tbsp. corn oil
• 3½ lb. roasting chicken

In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp.

pepper, ¼ tsp. garlic salt and oil; blend well. Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for 90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.) Remove from oven; tent with foil and let stand at least 10 minutes before serving.

Makes 4 to 5 servings.

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• 1 lb. shrimp, shelled and deveined
• 11⁄2 cups thinly sliced yellow squash
• 11⁄2 cups thinly sliced zucchini
• 1 medium red pepper, seeded and cut into 2-inch strips
• 2 large cloves garlic, thinly sliced
• 1 tbsp. chopped fresh basil
• 1⁄4 tsp. chili powder
• 1⁄4 tsp. salt

In large bowl, combine all ingredients; toss to blend. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Spoon shrimp mixture into steamer basket. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 20 minutes; test shrimp and vegetables for doneness. If necessary cook several more minutes. If desired, garnish with chopped cilantro and lemon wedges.

Makes 4 servings.

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• 1 cup boiling water
• 1 oz. dried mushrooms
• ½ lb. fresh mushrooms, sliced
• ½ cup sliced green onion
• 2 large cloves garlic, minced
• 2 tbsp. butter or margarine
• 1 cup brown rice
• ¾ cup coarsely chopped cashews
• ¼ cup chopped Italian parsley
• 1 tbsp. chopped fresh thyme leaves
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 cups chicken broth or stock

Pour boiling water over dried mushrooms in small bowl; let stand 15 minutes.

Remove and chop mushrooms, reserving liquid. Place rack in position “2”.

Preheat oven on Bake and Convection at 400° F. In large skillet, brown fresh mushrooms in butter. Add green onion and garlic and cook over medium heat until onions are just softened, stirring often. In large bowl, combine all ingredients, stir to blend. Spoon into 2-quart baking dish. Cover with aluminum foil and bake for 1½ hours or until liquid is absorbed and rice is fully cooked. Remove from oven and let stand 5 minutes before serving. Just before serving, stir to blend. Sprinkle with additional chopped parsley, If desired.

Makes 6 to 8 servings.

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