Menu Options
From The Pantry (RECIPES SERVE 6)
1. Beef Wraps1.Place in a 2 quart casserole: 1 pound ground beef
Break apart and cover. Touch From the Pantry and number 1 to select BEEF WRAPS, then touch
START.
2.At pause, drain the fat and break the ground beef into small pieces. Add it to the casserole:
110 ounce package frozen chopped spinach, thawed and drained
11/2 cups salsa
Stir together well.
3.At the end, stir well and place in 8 warmed corn torti- llas. Top with 1 cup shredded cheddar cheese.
1. Place in layers in a 3 quart casserole:
2 cups 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 From the Pantry, 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 the end, stir.
Serve with buttered green beans and toasted tortillas.
1.To cook pasta:
Place in 3 quart casserole:
6 cups very hot tap water
Cover. Touch From the Pantry and number 3 to select ITALIAN SALAD, then touch START.
2. At pause, add:
8ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch START.
3.At the 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.
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
1 cup mozzarella cheese, shredded
1/4 cup red onion, chopped
Serve immediately or chill to serve later. Ideal when served with warm crusty rolls.
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