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Bacon Cheese Crescents
Recipes
Special Recipes as seen in the Video
Rib Roast wlGravy (cont'd)
1 - 8oz. cream cheese, softened
8 bacon slices, crisply cooked, crumbled
1/3 cup Parmesan cheese
1/4 cup finely chopped onion
2 tbsp. parsley flakes
1 egg
1 tbsp. milk
2 can refrigerator crescent rolls (8oz. each)
1 egg, beaten
1 tsp. cold water
Combine cream cheese, bacon, Parmesan cheese, onion,
parsley, egg and milk at medium speed with electric mixer
until well blended. Separate dough into 8 rectangles; firmly
press perforations together to seal. Cut each rectangle to
make 6 triangles. Spread each triangle with I teaspoon of
bacon cheese mixture. Roll up triangle starting at long end.
Place on greased cookie sheet (non-stick spray). Beat egg
and cold water together, and brush each crescent with
mixture. Using your convection feature, preheat oven to
375 °F. When oven is preheated, place 3 pans in the oven
on rack positions 1, 2 and4. Bake for 10 to 12minutes, or
until golden brown. Can be refrigerated and reheated, if
needed. Makes 4 dozen.
Rib Roast wlGravy
26 to 29 min./ lb., Well (150 ° F) - 30 to 33 min./ lb.
For gravy - Melt butter in saucepan over medium-low heat. Stir
in flour, salt and pepper. Cook over medium-low heat until
smooth and bubbly. Slowly stir in milk. Heat until thickened,
stirring constantly. Add marinade and minced garlic. Blend
well; keep warm until ready to serve.
Makes 10 to 12 servings.
Roasted Potatoes
3 Ibs. small red potatoes
¼ cup olive oil
6 cloves garlic, minced
2 tbsp. dried rosemary, crushed
salt
pepper 1%
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Cut each potato in half and place in a 9"x13" baking dish with 0
olive oil. Toss potatoes with spoon, making sure to well coat !_
potatoes with oil. Add minced garlic and remaining ingredi- (_
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ents, tossing again. Place on second rack position, above the
roast about an hour before the roast is to be ready. Green
beans will be added when prepared.
If cooking separately, set oven temperature to 400 °F and
roast for 50 minutes. Stir once or twice while potatoes are
cooking.
5-6 lb. Rib Roast with bone
¼ cup commercial seasoned marinade
1 tbsp. garlic, minced
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
¼ tsp. salt
Dash of pepper
1 cup whole milk
Place roast on roasting rack on top of pan with insert.
Position pan in oven on roasting shelf. Press "Meat"pad
and set temperature to 325 °F. Roast meat for 2 ½ hours or
23 to 26 minutes per pound for rare don eness. For medium
or well doneness, use the following recommendation:
Medium (140 °F) -
Angel Biscuits
1 pkg. dry yeast
1/2cup warm water
5 cups Bisquick
3 tbsp. sugar
1-% cups buttermilk
Combine yeast and water in a measuring cup, allowing 5
minutes to dissolve. Mix dry ingredients in large bowl. Add
yeast mixture and buttermilk. Stirjust until dry ingredients are
moistened.
Turn dough out onto a lightly floured surface; knead 6-10
times. Roll dough into ½" thickness. Cut with a 2 inch round
cutter. Place on lightly greased baking sheet. Let rise for 20
minutes. Press "Bread"pad and preheat oven to 400 F. Bake
biscuits for 12 minutes or until lightly browned.
Yield: 5 dozen.
37
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