Sunbeam 4713 manual Creamy Shrimp and Rice

CREAMY SHRIMP AND RICE

4 s e r v i n g s

1 cup uncooked white or wild rice

2 tbsp. sliced green onions

1 114 cup chicken broth

1 cup frozen cooked shrimp

1 314 cup cream of potato soup

2 tbsp. sliced almonds, toasted i/2 cup shredded Swiss cheese Salt and pepper

Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl. Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds.

V E G E T A B L E S

VEGETABLES AU GRATIN

4servings

1 cup raw carrots

1 cup celery

114 cup butter or margarine

114cup grated cheddar cheese

2raw baking potatoes San and pepper to taste

Peel the vegetables and cut them into 1 l/2 inch pieces. Place in Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Remove from Steaming Bowl. While still piping hot, baste with butter or margarine, then sprinkle with cheese. Add salt and pepper to taste.

FRENCH STYLE PEAS

4servings

2 cups frozen peas

2 tbsp. butter or margarine

1 large onion

1 tbsp. thyme

Salt ano pepper to taste

Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place

in Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid from the Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt and pepper to taste.

CAULIFLOWER AND CHIVES

4 s e r v i n g s

2 cups cauliflower florets

2 tbsp. chopped chives

1 cup cream

Salt and pepper to taste

Place the cauliflower florets, cream, chives, and salt and pepper in the Rice Bowl. Fill Water Reservoir to Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot.

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