Oster 128342 user manual Milanese Minestrone, Rice with Chicken, Rice and Tuna Salad, Rice Pudding

	RECIPES
MILANESE MINESTRONE
1 lb. (1⁄2 kg) chicken breast	2 cloves garlic, chopped
1 tbsp. basil	½ cup celery
½ cup fresh beans	½ tsp. thyme
½ tsp. oregano	½ cup onions, sliced
½ cup green pepper, chopped	½ cup mushrooms, sliced
½ cup squash, diced	2 cups tomatoes, diced, without skins or seeds
3 medium potatoes,	1 lb. (1⁄2 kg) fine noodles
peeled and diced
2 tsps. of Worcestershire sauce	1 cup Parmesan cheese
3 tbsps. margarine	2 quarts water
Salt

In the Oster® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When chicken is cooked, remove and dice. Reserve the broth. In the Oster® Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more minutes. Add this mixture to the chicken broth, add Worcestershire sauce, the herbs bouquet (basil, thyme, oregano), salt, chicken and noodles. Cook 10 minutes until the potatoes are cooked, but firm. Add Parmesan cheese while stirring. Cook 2 minutes longer. Serve and sprinkle with more cheese.

RICE WITH CHICKEN

2 lb rice	1 onion
3 green peppers	2 carrots
4 cloves garlic	celery to taste
4 chicken breasts	3 tbsps. salt
black pepper to taste	oregano to taste
chicken broth, 1 envelope	tomato paste

Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster® Multi-Use Rice Cooker. When done, shred the chicken in the water in which it was cooked and add green peppers, onion, garlic, celery and carrots, everything well chopped. Cook 10 minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the uncooked, washed rice and cover the rice somewhat more than normal.

	RECIPES
RICE AND TUNA SALAD
2 cups cooked rice	2 peppers in vinegar*
1 can tuna	31⁄2 oz. (100g) green olives
3 hard-boiled eggs	Mayonnaise
Salt and pepper	Lettuce leaves
Olive oil	Vinegar

Cook the rice in the Oster® Multi-Use Rice Cooker in the traditional manner, remove and place on a platter until it is completely cool. Dice the cooked peppers and slice the eggs. Shred the tuna and add along with the remaining ingredients to the rice, reserving some of the egg slices and olives to garnish the salad. Season with olive oil, salt, pepper and vinegar. Serve the salad on a platter with lettuce leaves and garnish with hard-boiled egg and olives.

*Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds and cook the peppers in a saucepan with two cups water and one-half cup vinegar with a pinch of salt. After 15 minutes, remove from heat.

RICE PUDDING

1 cup rice	3 cups water
1 cinnamon stick	2 whole cloves
1¾ cup evaporated milk	1¼ cup condensed milk
1 tsp. grated lemon	½ cup dark raisins
and orange peel
1 tsp. vanilla	¼ cup grape brandy
1 egg yolk	Powdered cinnamon

In the Oster® Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water, cinnamon stick and cloves. Once the rice is cooked, add evaporated and condensed milk, grated lemon and orange peel, and raisins. Continue stirring until set. Add vanilla, grape brandy and the egg yolk well beaten. Sprinkle with cinnamon and serve.

English-7 English-8