Magic Chef MCP13E1ST Recipes, Tomato & Orange Soup, French Onion Soup, Stir Fried Vegetables

RECIPES

TOMATO & ORANGE SOUP

1 oz.(25g) butter

1 medium onion, chopped

1 large carrot & 1 large potato, chopped

13/4lb(800g) canned, chopped tomatoes juice and grated rind of 1 small orange 11/2pints(900ml) hot vegetable stock salt and pepper to taste

FRENCH ONION SOUP

1 large onions, sliced

1 tbsp (15ml) corn oil

2 oz.(50g) plain flour

2 pints(1.2 liters) hot meat or vegetable stock

salt and pepper to taste

2 tbsp (30ml) parsley, chopped

4 thick slices French bread

2 oz.(50g) cheese, grated

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil

2 tbsp (30ml) soy sauce

1 tbsp (15ml) sherry 1"(2.5cm) root ginger,

peeled and finely grated

2 medium carrots, cut into fine strips

4 oz.(100g) button mushrooms, chopped

2 oz.(50g) beansprouts

4 oz.(100g) mange-tout

1 red pepper, seeded and thinly sliced

4 spring onions, chopped

4 oz.(100g) canned water chestnuts, sliced

1/4 head of chinese leaves, thinly sliced

HONEYED CHICKEN

4 boneless chicken breasts

2 tbsp(30ml) clear honey

1 tbsp(15ml) whole grain mustard

1/2 tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

1/4 pint(150ml) chicken stock

1.Melt the in a large bowl at P-HI for 1 minute.

2.Add the onion, carrot and potato and cook at P- HI for 6 minutes. stir halfway through cooking.

3.Add the tomatoes, orange juice, orange rind and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook at P-HI for 12 minutes. stir 2-3 times during cooking, until the vegetables are tender.

4.Blend and serve immediately.

1.Place the onion and oil a bowl, mix well and cook at P-HI for 2 minutes.

2.Stir in the flour to make a paste and gradually add stack. Season and add the parsley.

3.Cover the bowl and cook at P-80 for 12 minutes.

4.Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese.

5.Cook at P-80 for 2 minutes, until the cheese has melted.

1.Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl, mix thoroughly

2.Cover and cook at P-HI for 3-4 minutes, stirring once.

3.Add the button mushrooms, beansprouts, mange-tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.

4.Cook at P-HI for 4-5 minutes, until the vegetables are tender. Stir 2-3 times during cooking.

Stir fried vegetables are ideally served with meat or fish.

1.Place the chicken breasts in a casserole dish.

2.Mix all remaining ingredients together and pour over the chicken. Salt and pepper to taste.

3.Cook at P-HI for 12-14 minutes. Rearrange and coat the chicken with the sauce twice during cooking.

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