Other Cooking Features
QUICK RECIPES (RECIPES SERVE 6) CONTINUED
2. MEXICAN CHICKEN
1.Place in layers in a
2cups instant rice
1cup prepared fajita sauce mixed with 1/2 cup chicken broth or bouillon
2
1pound boneless chicken breast, cut into
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.
3.At end, stir.
Serve with buttered green beans and toasted tortillas.
3. ITALIAN SALAD
1.To cook pasta:
Place in
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
Cover. Touch START.
4.At pause, rearrange, moving less done pieces to the
outside of the pie plate.
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
Serve immediately or chill to serve later. Ideal when served with warm crusty rolls.
4. TUNA MACARONI
1.To cook macaroni:
Place in
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
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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 pound peeled baking potatoes, cut into eighths and thinly sliced
114
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:
1
2cups thinly sliced summer squash
3.At end, sprinkle top with 4 ounces shredded Cheddar cheese.
Serve with spinach salad and chilled melon.
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2.DCS MO24SS / B268 | 20 | 10/31/2001, 4:25 PM |