DCS MO-24SS Dinner Menu And Quick Recipes, Dinner Menu Recipes Recipes Serve, Label, Select, Card

Other Cooking Features

DINNER MENU AND QUICK RECIPES

DINNER MENU and QUICK RECIPES each offer five simple-to-prepare but great tasting meals. Follow the specific directions on the Recipe Card and in the Inter- active Display.

•Suppose you want to use DINNER MENU to cook Saucy Chicken.

P R O C E D U R ED I S P L A Y

1	DINNER	SEE
	MENU	LABEL
	Touch DINNER	SELECT	NUMBER
	MENU pad.	RECIPE
2	1	SAUCY
		CHICKEN
	Select desired DINNER MENU setting by
	touching desired number pad. (Ex: Touch
	number 1 pad to select Saucy Chicken.)
	Follow the Recipe	SEE	CARD
		RECIPE
	Card for ingredients
	and instructions.	PRESS
		START

3 START Touch START pad.

4	When the oven stops, the display will show the
	instruction number on the Recipe Card.

Follow the		CHECK	INSTRUC-
instructions on the		RECIPE	TIONS 2
Recipe Card.		PRESS
		START
START	Touch START pad.

5	At end, the display will show the instruction
	number on the Recipe Card.

Follow the	CHECK	INSTRUC-
instructions on the
	RECIPE	TIONS 3
Recipe Card.

DINNER MENU RECIPES (RECIPES SERVE 6)

1. SAUCY CHICKEN

1.Place in a 3 quart casserole:

1 tablespoon oil

1/2 pound mushrooms, sliced

1 onion, chopped

1 tablespoon minced garlic

Stir well and cover. Touch DINNER MENU, number 1 to select SAUCY CHICKEN and then touch START.

2.Blend together:

8ounces reduced fat cream cheese, softened 1/4 cup milk

Stir into the cream cheese mixture:

110-ounce package of frozen peas

2cups cooked thinly sliced chicken breast Salt and pepper to taste

At pause, drain liquid from mushrooms, etc. Add cream cheese/peas/chicken mixture and stir together. Re-cover. Touch START.

3.At end, stir in 1 cup shredded Monterey Jack cheese.

Serve on top of baked potatoes or cooked pasta.

2. HAWAIIAN PORK

1.Place in a 3 quart casserole:

1 tablespoon oil

1pound boneless pork loin, cut into 1-inch strips, seasoned with salt and pepper

Stir well and cover. Touch DINNER MENU, number 2 to select HAWAIIAN PORK and then touch START.

2.Combine well in a large bowl:

1cup peach or apricot preserves 1/4 cup barbecue sauce

2tablespoons soy sauce

2 tablespoons cornstarch

1 cup coarsely chopped onions

At pause, add preserves/barbecue mixture and stir together well.

Re-cover. Touch START.

3.At pause, add:

18-ounce can sliced water chestnuts, drained

1green pepper, seeded and cut into 2-inch thin strips

1red pepper, seeded and cut into 2-inch thin strips

120-ounce can pineapple chunks, drained Stir to combine. Re-cover. Touch START.

4.At end, stir again.

Serve on cooked rice.

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