• 4 cups hot cooked penne pasta
• 2 cups shredded Mozzarella cheese
• 2 cups packed chopped fresh spinach
• 1 cup coarsely shredded zucchini
• 1 ½ cups ricotta cheese
• ¼ cup shredded Parmesan cheese
• 2 tbsp. chopped parsley
• 2 large cloves garlic, minced
• ½ tsp. dried basil, crushed
• 1 jar (32 oz.) tomato basil pasta sauce

In large bowl, combine pasta and 1 cup Mozzarella cheese; add remaining ingredients, except reserved cheese. Stir to blend well. Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with nonstick aluminum foil. Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer or until hot and bubbling and cheese is golden. Remove from oven and let rest at least 5 minutes before serving.

Makes about 8 servings.

• 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

In bowl of Black & Decker® processor, 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 in preheated oven 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.

• 1 lb. salmon fillets
• 1/3 cup teriyaki or toasted sesame marinade
• 1 can ( 8 oz.) mandarin oranges
• 1 cup snow peas
• 4 green onions cut in 1-inch pieces
• 1 tsp. kosher salt
• 1⁄4 tsp. seasoned pepper
• 1⁄4 cup toasted sliced almonds

Place filets in shallow baking dish. Pour marinade over all. Turn fish to coat both sides. Cover and refrigerate for at least 30 minutes. Drain oranges, saving liquid. Set oranges aside. Add water to orange liquid to make 1 cup. Pour into rice cooking bowl. Remove salmon from dish and place in steamer basket. Top with snow peas and green onions. Season with salt and pepper. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 18 minutes. Top with reserved mandarin oranges. Cook 3 minutes longer or until salmon tests done. If desired, serve over cooked rice and drizzle cooking liquid over all. Garnish with almonds.

Makes 4 servings.

• 4 lb. eye round roast
• 1 tsp. herbes de Provence
• 1 tsp. garlic pepper
• 1 tsp. salt
• 8 small red bliss potatoes
• 8 oz. small white onions, peeled
• 8 oz. small whole carrots
• 1 tbsp. olive oil

Preheat oven on Bake and Convection at 325° F. Season roast with herbes de Provence, garlic pepper and salt. Place on bake/broil pan. Place rack in position “1”. Bake for 1 hour. Toss vegetables with olive oil. Arrange potatoes and onions around roast and bake 1 hour longer. Add carrots and bake 30 minutes longer or until beef and vegetables test done. Remove from oven. Tent food with aluminum foil and let rest 10 minutes before serving.

Makes about 8 servings.

• 1 recipe for pizza dough (see below)
• 2/3 cup spinach pesto (see below)
• 2 cups shredded mozzarella cheese
• 4 plum tomatoes, sliced
• 1/3 cup shredded Parmesan cheese
• ¼ cup loosely packed thin strips basil leaves
• Salt and pepper

Place ball of dough on lightly floured board; cover with plastic wrap and let rest 10 minutes. Roll out dough to 14-inch circle. Transfer to 14-inch lightly greased and dusted non-stick pizza pan or pizza peel* dusted lightly with cornmeal and shape pizza into 14-inch circle; lift edge and pinch to form a lip. Spread pesto evenly on prepared crust leaving about ½-inch border. Sprinkle mozzarella cheese evenly over pesto. Arrange tomato slices over cheese. Sprinkle with Parmesan cheese and basil. Season to taste with salt and pepper. Bake in preheated 450° F. till crust is browned and cheese is golden, about 12 minutes.

* If using a pizza stone; preheat stone for 45 minutes. Slide the pizza off the pizza peel onto the preheated stone.

Makes one 14-inch pizza.

• 1 pkg. (16 oz.) yellow rice mix
• 2 cups chicken or vegetable broth
• 1 bottle (8 oz.) clam juice
• 1 can (141⁄2 oz.) diced tomatoes with green chilies
• 2 tbsp. olive oil
• 11⁄2 lb. shrimp, shelled and deveined
• 1 large onion, chopped
• 2 large cloves garlic, minced
• 1/4 cup chopped cilantro
• 1/2 tsp. coarsely ground black pepper
• 11⁄2 cups frozen peas

Combine all ingredients, except peas 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 26 minutes. Stir in frozen peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.

Note: One can (141⁄2 oz. diced tomatoes and 1 can (4oz.) diced green chilies can be substituted for the canned tomatoes with green chilies.

Makes about 9 cups 4 to 5 servings

• 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.

• 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

• 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.

• 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.