Rival 4450 manual Guide to Recipes, Main Dishes

Guide to Recipes

The recipes in this book are just a sampling of the wide variety of foods that you can prepare.

When preparing the recipe, be sure to use the steamer basket or rice bowl as directed. The water

required in the inner water reser- voir and approximate cooking time is listed under each recipe.

Multi-step recipes indicate two or more volumes of water and two or

more steaming times. This method allows for the stirring of food, addi- tion of ingredients, or when required total steaming time exceeds maxi- mum capacity of the steamer.

For multi-step recipes, steam the first time using initial amount of water indicated. When cooking ends, follow other directions, if any (the addition ofingredients, stirring, etc.). A second amount of water is then added to the inner water reser-

voir, and steaming resumes. '

:Main Dishes

Polish Sausage Supper

(Serves 4)

2 potatoes, peeled and cut into 1/2-inch pieces

1 pound smoked sausage

1 can (16 ounces) sauerkraut 1/2 teaspoon salt

1/4 teaspoon pepper 1 teaspoon sugar

1/2 teaspoon caraway seed

•Place potatoes in- steamer basket. Cover and steam. Water: 1/2 cup Time: 10-12min.

•Slice sausage into 1/2-inch pieces. Place sausage in rice bowl. Top with steamed potatoes. Cover with sauer- kraut and sprinkle seasonings on top. Cover and steam.

Water: 2 cups Time: 38-39 min.

Chicken and Rice

(Serves 3)

3 chicken breast halves 1/2 cup whit~ wine

11/4 cups water

1 cup raw converted rice 1/4 cup chopped green onion

1 tablespoon instant chicken bouillon granules

1/2 teaspoon pepper 1/2 cup roasted peanuts

3 teaspoons soy sauce

•Place chicken in steamer basket.

Cover and steam. Water: 11/2cups .

Time: 26-30min.

•Removechicken from the bone and cut into bite-size pieces. In rice bowl,com- bine chicken with remaining ingredi- ents except peanuts and soy sauce.

Cover and steam. Water: 2 cups

Time: 38-39min.

•Add peanuts and soy sauce. Coverand steam. Water: V4cup Time: 6-7min.

Stuffed Green Peppers

(Serves 4)

1 pound ground chuck

1 small onion, chopped

1 can (8 oun~es) tomato sauce

1 cup cooked rice

1 teaspoon prepared horseradish

Dash of hot pepper sauce

1/2 cup (2 ounces) shredded American cheese

4green peppers, seeded with tops removed

3 tablespoons catsup

'.Brown ground chuck and onion in skil- -let; drain. In mixing _bowl, combine ground chuck mixture with remaining ingredients except green peppers and catsup.

•Stuff green peppers with meat mix-

ture; top with catsup. Place in steam- er basket. Cover and steam. -

Water: 1V2cups Time: 26-30min.

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