recipes at coolkitchenaids.com

Split each knockwurst lengthwise almost through to bottom. Place slit side down on oven pan of toaster oven with drip tray. Broil on low position for 7 to 10 minutes. Remove from heat and let cool slightly.Turn slit side up and stuff slits with some of Cheddar or Reuben stuffing. Broil in toaster oven, until knockwurst are done and cheese is bubbly. Makes 4.

Apple Crisp

2 apples
1 tbsp. flour
1 heaping tbsp. brown sugar
1 tsp. ground cinnamon
Dash of salt
2-4 tbsp. water
1 tbsp. butter, cut in sm. pieces

Peel and core apples, then slice them directly onto toaster-oven baking tray or cookie sheet. In small bowl, blend flour, brown sugar, cinnamon, and salt. Scatter flour mixture over apples. Sprinkle water over all ingredients (use more water than called for if apples are not very juicy). Space out pieces of butter over top. Place tray in toaster oven and set at 375 degrees. Bake for 30 minutes. Yield: 2 servings.

Chicken & Sausage Jambalaya

3 chicken breasts, boiled, deboned, and cut into bite size
2 links smoke sausage, cut up
1 can Campbell's beef broth (bouillon)
1 stalk celery, chopped
1 bell pepper, chopped
2 onions, chopped
1 can sliced mushrooms, drained
1 stick butter, melted
2 c. raw rice (measuring c. not rice cooker c.)

Add all ingredients together in rice cooker. When it starts to boil, stir together to mix melted butter well. Then when it goes off (rice cooker), stir in onion tops and parsley. Takes 20 minutes to cook. Let stand 30 minutes on warm.

Shrimp Pilaf

1 med. onion, chopped
1 chopped bell pepper
1 1/2 c. rice (rice cooker measuring cup)
1 can (4 oz.) mushrooms & liquid
1 can beef broth
1/4 lb. butter
Salt & pepper
1 lb. shrimp

Combine everything together and pour into rice cooker and turn cooker on. When done, the cooker will go off.

Hungarian Goulash (Slow Cooker)

3 lbs. beef stew, cut in 1" cubes
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. paprika
1 lg. onion, peeled, chopped
1 clove garlic, peeled, minced
1 (8 oz.) can tomato sauce with mushrooms
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
Juice from 1 lemon (lg.)
1 c. beef stock or water
1 tbsp. butter, room temp.
1 tbsp. flour
Hot cooked flat noodles or rice

Blot meat cubes dry, dredge with flour mixed with salt and pepper, press into cubes, shake off excess. Heat oil in large skillet or slow cooking pot with browning unit. Brown meat cubes, a few at a time, in the hot oil. Drain off excess fat. Sprinkle meat in slow cooking pot with paprika, stirring and turning cubes to season evenly. Add onions and garlic. Combine tomato sauce, brown sugar, mustard, lemon juice and beef stock or water. Blend, pour over meat cubes. Cover and cook on low 6 to 8 hours or until meat is tender. Knead butter with flour to make a paste. Add to sauce. Cook on high 10 to 15 minutes or until thickened. Serve over noodles or rice. Makes 6 servings.

Grilled Vegetable Kabobs

2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.

Spicy Indian Grilled Chicken

1 1/2 lb chicken breast, boned and skinned
2/3 cup plain yogurt
1 tablespoon peeled, chopped fresh ginger
2 garlic cloves, crushed
2 tablespoons lemon juice
1 tablespoon coriander seeds, ground
1 teaspoon chile powder
2 tablespoons vegetable oil
salt and freshly ground pepper
lemon wedges for garnish

Rinse chicken, pat dry with paper towels and cut into 3/4 inch cubes. Thread onto short skewers. Put skewered chicken into a shallow dish. Mix together all the ingredients in a large bowl and make a paste. Pour over skewered chicken and turn to coat completely in marinate. Cover and refrigerate for at least 5 hours. Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewer. Serve hot garnished with lemon wedges.

Grilled Salmon

2 c. oil
1 c. dry white wine
2 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. paprika
Salt and pepper to taste
For 6 - 1/2 lb. salmon steaks

Place salmon in marinade at least 2 hours before grilling. Turn at halfway point. Oil bar of the grill to minimize sticking. Place steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness. You may have to turn steaks over again. Serve with melted butter and lemon juice.