Use & Care Manual

EN
16
From the Pantry Recipes (Recipes serve 6)
1. BEEF WRAPS
1. Place in a 2-quart (2 L) casserole:
1 pound (450 g) ground beef
Break apart and cover. Touch FROM THE PANTRY,
number 1 to select BEEF WRAPS and then touch START.
2. At pause, drain fat and break ground beef into small pieces.
Add to casserole:
1 10-ounce package (283 g) frozen chopped spinach,
thawed and drained
1
1
⁄
2
cups (350 ml) salsa
1-3 teaspoons (3-10 g) chili powder
Stir together well. Re-cover. Touch START.
3. At end, stir well and place in 8 warmed corn tortillas. Top
with 1 cup (90 g) shredded Cheddar cheese.
2. MEXICAN CHICKEN
1. Place in layers in a 3-quart (3 L) casserole:
2 cups (380 g) instant rice
1 cup (240 ml) prepared fajita sauce mixed with
1
⁄
2
cup (120 ml) chicken broth or bouillon
2 10-ounce (283 g) packages frozen seasoning mix
(onion, peppers, parsley and celery)
1 pound (450 g) boneless chicken breast, cut into
1-inch (25 mm) thin strips
Cover. Touch FROM THE PANTRY, number 2 to select
MEXICAN CHICKEN and then touch START.
2. At pause, stir together being sure that chicken strips are
separated and mixed into the rice/sauce. Re-cover. Touch
START.
3. At end, stir.
Serve with buttered green beans and toasted tortillas.
3. ITALIAN SALAD
1. To cook pasta:
Place in 3-quart (3 L) casserole:
6 cups (1.4 L) very hot tap water
Cover. Touch FROM THE PANTRY, number 3 to select
ITALIAN SALAD and then touch START.
2. At pause, add:
8 ounces (230 g) tricolored rotini or fusilli pasta
1 teaspoon (5 ml) salad oil
Do not cover. Touch START.
3. At end, drain pasta and set aside.
To cook chicken:
Place in greased 9" (229 mm) pie plate:
1 pound (450 g) boneless chicken breast, cut into
1-inch (25 mm) thin strips
Cover. Touch START.
4. At pause, rearrange, moving less done pieces to the outside
of the pie plate.
Re-cover. Touch START.
5. Drain and set aside.
6. To make salad:
Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
⁄
2
cup (75 g) sliced black olives
1 cup (90 g) mozzarella cheese, shredded
1
⁄
4
cup (40 g) red onion, chopped
3
⁄
4
-1 cup (180-240 ml) oil-vinegar type dressing with
pesto
Toss together to coat all pieces.
Serve immediately or chill to serve later. Ideal when served with
warm crusty rolls.
4. TUNA MACARONI
1. To cook macaroni:
Place in 3-quart (3 L) casserole:
6 cups (1.4 L) very hot tap water
Cover. Touch FROM THE PANTRY, number 4 to select TUNA
MACARONI and then touch START.
2. At pause, add:
2 cups (280 g) elbow macaroni
1 teaspoon (5 ml) salad oil
Do not cover. Touch START.
3. At end, drain macaroni and set aside in the casserole.
Combine in bowl:
1 can cream of celery soup
1
⁄
2
cup (120 ml) milk
1
⁄
2
cup (110 g) nonfat sour cream
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1 6
1
⁄
2
-ounce can (184 g) solid white water packed
tuna fish, drained and flaked
1 cup (150 g) frozen peas
1 cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch START.
4. At end, stir again.
Serve with fresh carrot sticks, tossed salad and dinner rolls.
5. GARDEN MEDLEY
1. Place in a 2
1
⁄
2
-quart (2.5 L) casserole:
1 pound (450 g) peeled baking potatoes, cut into
eighths and thinly sliced
1 14
1
⁄
2
-ounce can (429 ml) diced tomatoes
2 teaspoons (6 g) minced garlic
1 teaspoon (3 g) thyme leaves
Cover with a lid. Touch FROM THE PANTRY, number 5 to
select GARDEN MEDLEY and then touch START.
2. At pause, stir well and add:
1 16-ounce package (450 g) frozen stir fry mixed
vegetables
2 cups (300 g) thinly sliced summer squash
Re-cover. Touch START.
3. At end, sprinkle top with 4 ounces shredded Cheddar
cheese.
Serve with spinach salad and chilled melon.
7 - MENU OPTIONS