Magic Chef MCD1811ST Recipes, Tomato & Orange Soup, French Onion Soup, Stir Fried Vegetables

RECIPES

TOMATO & ORANGE SOUP

1 oz.(25g) butter	1.	Melt the butter in a large bowl on P-HI for 1 minute.
1 medium onion, chopped	2.	Add the onion, carrot and potato and cook on P-HI
1 large carrot & 1 large potato, chopped		for 4 minutes. stir halfway through cooking.
13/4lb(800g) canned, chopped tomatoes	3.	Add the tomatoes, orange juice, orange rind and
juice and grated rind of 1 small orange		stock. Mix thoroughly. Season with salt and pepper
11/2pints(900ml) hot vegetable stock		to taste. Cover the bowl and cook on P-HI for 14
salt and pepper to taste		minutes. stir 2-3 times during cooking, until the
		vegetables are tender.
	4.	Blend and serve immediately.

FRENCH ONION SOUP

1 large onions, sliced	1.	Place the onion and oil a bowl, mix well and cook on
1 tbsp (15ml) corn oil		P-HI for 1 minutes.
2 oz.(50g) plain flour	2.	Stir in the flour to make a paste and gradually add
2 pints(1.2 liters) hot meat		stack. Season and add the parsley.
or vegetable stock	3.	Cover the bowl and cook on P-70 for 16 minutes.
salt and pepper to taste	4.	Pour the soup into serving bowls, submerge bread
2 tbsp (30ml) parsley, chopped		and sprinkle generously with cheese.
4 thick slices French bread	5.	Cook on P-70 for 2 minutes, until the cheese has
2 oz.(50g) cheese, grated		melted.

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil	1.	Place the oil, soy sauce, sherry, ginger, garlic and
2 tbsp (30ml) soy sauce		carrots in a large bowl, mix thoroughly
1 tbsp (15ml) sherry	2.	Cover and cook on P-HI for 3-5 minutes, stirring
1"(2.5cm) root ginger,		once.
peeled and finely grated	3.	Add the button mushrooms, beansprouts, mange-
2 medium carrots, cut into fine strips		tout, red pepper, spring onions, water chestnuts and
4 oz.(100g) button mushrooms,chopped		chinese leaves. Mix thoroughly.
2 oz.(50g) beansprouts	4.	Cook on P-HI for 4-6 minutes, until the vegetables
4 oz.(100g) mange-tout		are tender. Stir 2-3 times during cooking.
1 red pepper, seeded and thinly sliced
4 spring onions, chopped	Stir fried vegetables are ideally served with meat or
4 oz.(100g) canned water chestnuts, sliced	fish.
1/4 head of chinese leaves, thinly sliced

HONEYED CHICKEN

4 boneless chicken breasts	1.	Place the chicken breasts in a casserole dish.
2 tbsp(30ml) clear honey	2.	Mix all remaining ingredients together and pour over
1 tbsp(15ml) whole grain mustard		the chicken. Salt and pepper to taste.
1/2 tsp(2.5ml) dried tarragon	3.	Cook on P-HI for 10-12 minutes. Rearrange and
1 tbsp(15ml) tomato puree		coat the chicken with the sauce twice during
1/4 pint(150ml) chicken stock		cooking.

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