R E C I P E S
DINNERS
TARRAGON CHICKEN BREASTS with
GREEN BEANS AND SLICED ALMONDS 4 servings
4 4 oz. chicken breasts
2 cups fresh green beans
2 tablespoons chopped tarragon
114 cup sliced almonds
1 cup cream of chicken soup* Sal t and pepper to taste
Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon. salt and pepper to taste. Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl or in Stacking Bowl. Fill Water Reservoir to Max Level. Cover and Steam for
‘Heavy cream can be substituted far cream of chicken soup if preferred .
TROUT FILLETS WITH VEGETABLES
4servings
4 trout fillets (6 oz. each) l/Z cup raw green beans 4 slices lean bacon
114cup raw mushrooms, sliced
2raw carrots, sliced
114cup butter or margarine Salt and pepper to taste
Wash and peel the vegetables, and cut them into 1 114 inch sticks. Butter 4 pieces of alu- minum 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.
SALMON STEAKS WITH FENNEL
4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
l/4 cup butter or margarine Salt ano pepper to taste
Lemon juice 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.
10
