Deep Covered Baker Ideas

This is one of my most favorite casseroles ever...Talk about "Comfort Food"!

Ham Potato Scallop

1 1/2 c. diced cooked ham
1 medium onion, finely chopped (use the Food Chopper)
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 1/2 c. milk
3/4 c. shredded cheddar cheese
4 medium potatoes, (slice these with the Ultimate Mandolin)
1/2 c. sliced celery

Saute onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, stirring constantly, until sauce is thickened. Add cheese and stir until blended. In your Deep Covered Baker alternate layers of sliced raw potatoes, ham, and celery; cover with 1/2 of the cheese sauce. Continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all. Place cover on Deep Covered Baker. Microwave for approximately 25-30 minutes (all microwaves cook differently) or until potatoes are tender and lightly browned on top.

*Note: if you cook this in the oven it will take 1 hour covered and an additional 30 minutes uncovered. I know that is a tremendous difference in time....that is why I LOVE my DEEP COVERED BAKER!!!



This next meal is another favorite of mine. I got it from a good friend of mine and then I converted it to be very FAST with my Pampered Chef tools and stoneware.

Curry Chicken & Broccoli

2-3 crowns of Steamed Broccoli (I use my Micro-Cooker and it is steamed perfectly in approximately 3-6 minutes)
2 c. cooked chicken (I cook this from a FROZEN state in my Rice Cooker in 6-8 MINUTES)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/3 c. sour cream
1/3 c. plain yogurt
1/3 c. mayonnaise
2 t. lemon juice
1 T. curry (more if you like it strong)
1/2 t. thyme
1 t. parsley
2 c. water or broth
1 c. shredded cheese

Combine all the ingredients and mix thoroughly. It will be soupy. I freeze half and save for later. Place the other half in the Deep Covered Baker and cook in microwave for 15 minuted.

Serve over rice....mmmm, mmm! So very good!



One more quick dinner idea for the Deep Covered Baker....

Deep Covered Baker Hobo Dinner

1/2 lb. bacon, sliced using the Professional Shears
3-4 medium russet potatoes, sliced using the Utlimate Mandolin
4-5 carrots sliced
1/2 onion, chopped using the Food Chopper
1 lb. ground beef

Render bacon in Deep Covered Baker in microwave for 1-3 minutes. Remove bacon and layer potatoes in the drippings. Add carrots and onions. Create four patties with ground beef and place on top of vegetables. Season with seasoned salt, kosher salt and freshly ground pepper. Top with lid and bake in microwave for 12-15 minutes, until meat is cooked through and potatoes are tender. Top with bacon and serve.


Now for desert! Since rhubarb is the one and only thing my garden has produced yet this year we're eating it up. Finially something home-grown and fresh!

Almond Rhubarb Cobbler

1 c. sugar, divided
1/2 c. water
6 c. cut fresh (or frozen rhubarb) 1/2 inch pieces
2 Tbsp. flour
2 Tbsp. butter
1/2 c. slivered almonds, toasted

Topping:
1 c. flour
2 Tblsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1 egg
1/4 c. milk

In a large saucepan, bring 1/2 c. sugar and water to a boil. Add rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into your Deep Covered Baker. Drop topping into six mounds over rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm a la mode!

*Note: I would definately try this one in the microwave too....probably about 8-10 minutes. Let me know how it turns out!

Need a Deep Covered Baker???? Order on my website, pamperedchef.biz/amandablazzard or call me 435-783-4981.