Oster 4711 Desserts, Trout Fillets With Vegetables, Salmon Steaks With Fennel, Rice, Pudding

TROUT FILLETS WITH VEGETABLES

4 trout fillets (6 oz. each)

4 shces lean bacon

2 raw carrots, sliced Salt and pepper to taste

l/2 cup raw green beans

l/4 cup raw mushrooms, sliced l/4 cup butter or margarine

Wash and peel the vegetables, and cut them		into l-114 inch sticks. Butter 4	pieces of aluminum foil and	lay
a slice of bacon, a trout fillet, and a quarter		of the vegetables onto each one. Season with salt and pepper,
and add a small pat of butter to	each before wrapping in foil. Fill Water Reservoir to MAX level. Place in
Steaming Bowl, cover and steam	for 15 minutes. Remove foil before serving.		YIELD: 4	S ERVINGS

SALMON STEAKS WITH FENNEL

4 salmon steaks (5 oz. each)

2 tbsp. fennel seeds

114 cup butter or margarine

Lemon juice to taste Salt and pepper to taste

Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the Steaming Bowl. Fill Water Reservoir to MAX level. Steam for 10 - 15 minutes. Separately melt the butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Serve basted with melted butter and lemon juice.

CREAMY SHRIMP AND RICE

1 cup uncooked white or wild rice l-1/4 cup chicken broth

l-314 cup cream of potato soup l/2 cup shredded Swiss cheese

Salt and pepper

2 tbsp. sliced green onions

1 cup frozen cooked shrimp

2 tbsp. sliced almonds, toasted

Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl. Stir well. Fill Water Reservoir to MAX level. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds

YIELD: 4 S ERVINGS

VEGETABLES

VEGETABLES AU GRATIN

1 cup raw carrots

114 cup butter or margarine

2 raw baking potatoes

1 cup celery

l/4 cup grated cheddar cheese Salt and pepper to taste

Peel the vegetables and cut them into l-112 inch pieces. Place in Steaming Bowl. Fill Water Reservoir

to MAX level. Steam for 15 minutes. Remove from Steaming Bowl. While still piping hot, baste with butter

or margarine, then sprinkle with cheese. Add salt and pepper to taste.YIELD: 4 S ERVINGS

DESSERTS

RICE		PUDDING	1 tbsp. vanilla extract
112	cup	white rice
1 cup milk			Raisins (optional)
l/2	cup	sugar
Combine rice, milk, sugar, vanilla extract, and raisins in Rice Bowl. Fill Water Reservoir to MAX level.
Steam for 35 minutes. Stir once while cooking.			YIELD: 4 S ERVINGS