TINSEB006WRRZ-D31 SEC R-630D O/M
A32853,SEC R630D O/M
18
3. SALSA CHICKEN4. SEAFOOD PASTA5. VEGETARIAN ORZO1. Put in 3-qt casserole:
1 c orzo
3 1/2c vegetable bouillon
1/4c pesto sauce
1/2c small pieces of sundried tomatoes
1 tbsp minced garlic
1 tbsp Italian seasoning
Stir well. Cover. Touch One Dish Dinners, number
5 and START.
2. At pause, stir well and add:
3
c chopped green, red, orange & yellow peppers
1 large onion, thinly sliced
14 oz can artichoke hearts, drained & quartered
3 oz pitted ripe olives, cut in half
Stir well. Cover. Touch START.
1. Put 1 1/4 oz dry taco seasoning into plastic bag.
Add :
1 lb boneless chicken breast thin strips
Shake together & set aside.
In 3-qt casserole combine :
6 oz pkg yellow rice mix with seasoning packet
2 1/2c hot water
Stir well. Cover with lid or plastic wrap. Touch One
Dish Dinners, number 3 and START.
2. At pause, stir and add :
prepared chicken strips
2 1/2c frozen peas
1 c canned corn
Stir together.
Add to chicken and rice mixture :
1/2c apricot preserves
14 1/2oz can diced tomatoes
Stir well. Cover with lid or plastic wrap.
Touch START.
3. Allow to stand covered for 3 to 5 minutes before
serving.
1. Put in 3-qt casserole:
8 - 9 oz fresh tortellini
2 cups water
Stir and cover. Touch One Dish Dinners, number
4 and START.
2. At pause, stir and add:
1 3/4c creamy Alfredo sauce
1 1/4lb raw shellfish like shrimp, scallops,
crab
3 c thinly sliced fresh vegetables like
carrots, mushrooms, green beans
Stir well. Cover. Touch START.
3. Stir well. Re-cover and allow to stand 3 to 5
minutes.
Garnish with:
1/3 c grated Parmesan cheese
3. Stir well. Re-cover. Allow to stand 3 to 5 minutes.
Garnish with:
1/2 c Parmesan cheese, freshly grated 1/4 c
pinenuts.
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