Frigidaire CGLMV169, PLMVZ169, CPLMZ169 Beef or Pork Dinner, Beef with Broccoli and Rice

OPERATING INSTRUCTIONS

Special Features

3. BEEF OR PORK DINNER

Sweet and Sour Pork with Rice Beef with Broccoli and Rice

Place in a 3 quart casserole:

1cup rice

2cups pineapple juice

1/4 cup apricot/peach sauce, sweet and sour sauce or duck sauce

2 tablespoons soy sauce

1 tablespoon fresh ginger, minced

Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add:

1/4 cup honey

1 1/4 pounds boneless, lean, pork loin, cut into thin strips

1 can (20 ounces) pineapple cubes, drained

3cups fresh or frozen stir-fry vegetables (pea pods, celery, water chestnuts, carrots, peppers, etc.)

Recover. Touch START.

At end, garnish with toasted almonds.

Place in a 3 quart casserole:

1 cup white rice

3tablespoons Teriyaki sauce

1tablespoon Hoisin sauce

21/2 cups beef broth

Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add:

1 1/4 pounds beef top round, sliced thin against the grain (1/4” thick)

4 scallions, diced

4 cups broccoli florets

1large onion, sliced very thinly Recover. Touch START.

4. SEAFOOD DINNER

Creamy Seafood Pasta

Place in a 3 quart casserole:

8 - 9 ounces fresh tortellini

2 cups water

Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add:

1 jar (17 ounces) creamy Alfredo sauce or

1 3/4 cups of medium, white cheese sauce

1 1/4 pounds combination raw shellfish, fresh or thawed (shrimp, bay scallops, crabmeat)

3cups mixed, fresh vegetables (sliced mushrooms, thinly julienned carrots, green beans)

Recover. Touch START. At end, garnish with:

1/3 cup grated Parmesan cheese

Greek Fusilli with Eggplant and Shrimp

Place in a 3 quart casserole:

2 cloves garlic, minced

1 large onion, thinly sliced

1jar (28 ounces) marinara sauce

1cup water or dry white wine

2cups (6 ounces) tricolor pasta

1medium eggplant (approximately one pound), peeled and cut into large cubes

Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add:

1 1/4 pounds raw shrimp (fresh or thawed), peeled and deveined

Recover. Touch START. At end, top with:

3/4 -1 cup crumbled feta cheese

5. VEGETARIAN DINNER

Garden Au Gratin

Place in a 3 quart casserole:

1 1/2 pounds baking potatoes, cut into eighths, thinly sliced

1can (14.5 ounces) diced tomatoes

1tablespoon minced garlic

1teaspoon thyme leaves

Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add:

1bag (16 ounces) frozen pepper stir fry mix or 4 cups thinly sliced fresh peppers and onions

3cups thinly sliced summer squash or combination of broccoli, cauliflower and squash

Recover. Touch START.

At end, stir completely and garnish with:

6 ounces shredded Cheddar cheese

Orzo with Sun-Dried Tomatoes and Artichokes

Place in a 3 quart casserole:

1cup orzo or other tiny shaped pasta

31/2 cups vegetable or chicken broth

1/4 cup pesto sauce (fresh or reconstituted from dry) 1/2 cup small pieces of sundried tomatoes

1tablespoon minced garlic

1tablespoon Italian seasoning

Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add:

3cups chopped green, red, orange or yellow peppers

1onion, thinly sliced

1can (14 ounces) artichoke hearts, drained and quartered

1can (3 ounces) pitted, ripe olives, drained and halved

Recover. Touch START.

At end, stir and garnish top with:

1/2 cup freshly shredded Parmesan cheese 1/4 cup pine nuts

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