Roasted Halibut

Ingredients

4 slices halibut

8 oz peas

8 oz carrots

8 oz asparagus

1 onion

6 oz fresh mushrooms

1 tbsp flour

2 oz melted butter

4 oz white wine

5 tbsp fresh cream

salt and pepper to taste

Directions

Soak your Romertopf Fish Baker in cold water for about 30 minutes.

Rinse the halibut with cold water, pat dry and drizzle with fresh lemon juice.

Sprinkle with salt and pepper, to taste.

Place halibut in the Romertopf

Pour half the melted butter over the fish.

Place carrots and peas around the fish, lay the asparagus on top.

Cover and place in a cold oven, cook at 400°F for about 25-35 minutes.

Preparing the Sauce

Peel and chop the onion.

Chop the mushrooms.

Melt the remaining butter in a saucepan.

Add onions and lightly saute, add mushrooms.

When mushrooms are soft, sprinkle in the flour and wine.

Stir, bring to the boil and season.

Remove from heat and stir in the cream.

Serves 4

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Stuffed Eggplant

Ingredients

2 eggplants

6 oz Feta cheese

1 lb ground beef

4 garlic cloves

1 tbsp olive oil

sage leaves

salt, pepper to taste

Directions

Soak your Romertopf

Cut the eggplant lengthwise and with a teaspoon scoop out the middle, leaving a thickness of approximately 1/4 inch.

Chop the eggplant pulp into small cubes and using a fork, crush the Feta Cheese.

Mix the eggplant pulp, Feta cheese and ground beef in a blwl.

Add crushed garlic cloves. Season carefully (Feta cheese can be salty).

Add chopped sage leaves and black pepper.

Baste the inside of the base of the Romertopf with olive oil, and fill the egg plant halves with the mixture.

Put into the Romertopf.

Cover and place into a cold oven, cood at 400°F for about one hour.

Serves 4

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Chicken and Mushrooms in Sour Cream Sauce

Ingredients
1 fryer (about 3 pounds), cut-up
salt
pepper
1/2 pound fresh mushrooms, sliced
2 cups sour cream
Paprika

Directions
Place cut-up fryer in bottom of a pre-soaked Romertopf Clay Baker. Season with salt and pepper. Place sliced mushroom on top of chicken and season. Cover

Place in a cold oven, and bake at 400°F for about 1 hour, or until chicken is tender.

Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for an additional 10 minutes, or until cream is just heated.

Sprinkle with Paprika.

Serves 4

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Meat Loaf Vegetable Casserole

Ingredients
2 medium potatoes, sliced
1 package (10 ounces) frozen baby Lima Beans
1 onion, sliced
1 teaspoon salt
1 1/2 pounds ground beef
1 cup soft bread crumbs
1 can (8 ounces) tomato sauce
2 tablespoons water
1 teaspoon prepared mustard
1 1/2 teaspoons seasoned salt
1 tablespoon instant minced onion
1/4 teaspoon pepper

Directions
Place potatoes, Lima beans and onion, in a pre-soaked Romertopf Clay Baker and sprinkle with salt. Mix remaining ingredients and spread on top of vegetables.

Place the Romertopf Clay Baker in a cold oven, bake at 400°F or about 1 hour.

Makes 4-6 servings.

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Garlic Butter

Ingredients

1 garlic bulb

2 tsp olive oil

2 tsp unsalted butter, softened

Directions

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to 1/2 inch of the top of cloves. Place the garlic bulb in a Romertopf Garlic Roaster. Drizzle olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with lid, and place in a cold oven.

Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool slightly. Use a small knife and cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Mash with a fork and mix with 2 tablespoons of softened butter to make garlic butter. Serve Warm.

Purchase your Romertopf Clay Cookware: BigBargainMatrix.com

Roasted Turkey

Special thanks to Doda Mollie for her video on preparing a Thanksgiving Turkey in a Romertopf Clay pot.

Enjoy!




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Three Cheese Bread

Ingredients
3/4 cup Water, warm
3 tsp Yeast, Regular active dry
3 cups Better for Bread Flour (recommended)
2 tbs Sugar
1 1/2 tsp Salt
2 tbs Butter melted
1/2 cup Swiss Cheese, shredded
1/2 cup Creamed Cottage Cheese
3 tbs Parmesan Cheese, grated

Directions
Disolve yeast in 1/4 cup of warm water.

Melt butter in warm water.

In a mixing bowl add flour, sugar, salt, yeast and butter water mixture. Mix with dough hook. Add cheeses. Mix until throughly blended with dough hook.

Let rise until double, about 1 1/2 to 2 hours.

Roll out dough and form into a loaf. Place in your Romertopf bread baker. Let rise until double. Place in cold oven. Cook at 400 degrees until done.

So easy, and yet so delicious.


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