Mexican Chicken, Italian Salad, Tuna Macaroni

Other Cooking Features

QUICK RECIPES (RECIPES SERVE 6) CONTINUED

2. MEXICAN CHICKEN

1.Place in layers in a 3-quart casserole:

2cups instant rice

1cup prepared fajita sauce mixed with 1/2 cup chicken broth or bouillon

210-ounce packages frozen seasoning mix (onion, peppers, parsley and celery)

1pound boneless chicken breast, cut into 1-inch thin strips

Cover. Touch QUICK RECIPES, 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 casserole:

6 cups very hot tap water

Cover. Touch QUICK RECIPES, number 3 to select ITALIAN SALAD and then touch START.

2.At pause, add:

8ounces tricolored rotini or fusilli pasta Do not cover. Touch START.

3.At end, drain pasta and set aside.

To cook chicken:

Place in greased 9" pie plate:

1pound boneless chicken breast, cut into 1-inch 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. To make salad:

Place in large salad bowl: Cooked rotini or fusilli Cooked chicken breast

2tomatoes, cut into eighths 1/2 cup sliced black olives

1cup mozzarella cheese, shredded 1/4 cup red onion, chopped

3/4-1 cup 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 casserole: 6 cups very hot tap water

Cover. Touch QUICK RECIPES, number 4 to select TUNA MACARONI and then touch START.

2.At pause, add:

2cups elbow macaroni

1teaspoon 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 milk

1/2 cup nonfat sour cream Cover. Touch START.

Add to macaroni in casserole: Soup/milk/sour cream mixture

16 1/2-ounce can solid white water packed tuna fish, drained and flaked

1 cup frozen peas

1cup 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 casserole:

1 pound peeled baking potatoes, cut into eighths and thinly sliced

114 1/2-ounce can diced tomatoes

2teaspoons minced garlic

1 teaspoon thyme leaves

Cover with a lid. Touch QUICK RECIPES, number 5 to select GARDEN MEDLEY and then touch START.

2.At pause, stir well and add:

116-ounce package frozen stir fry mixed vegetables

2cups 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.

2.DCS MO24SS / B268

10/31/2001, 4:25 PM