CREAMY SHRIMP AND RICE
4 s e r v i n g s
1 cup uncooked white or wild rice
2 tbsp. sliced green onions
1 114 cup chicken broth
1 cup frozen cooked shrimp
1 314 cup cream of potato soup
2 tbsp. sliced almonds, toasted i/2 cup shredded Swiss cheese Salt and pepper
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.
V E G E T A B L E S
VEGETABLES AU GRATIN
4servings
1 cup raw carrots
1 cup celery
114 cup butter or margarine
114cup grated cheddar cheese
2raw baking potatoes San and pepper to taste
Peel the vegetables and cut them into 1 l/2 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.
FRENCH STYLE PEAS
4servings
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
1 tbsp. thyme
Salt ano pepper to taste
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place
in Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid from the Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt and pepper to taste.
CAULIFLOWER AND CHIVES
4 s e r v i n g s
2 cups cauliflower florets
2 tbsp. chopped chives
1 cup cream
Salt and pepper to taste
Place the cauliflower florets, cream, chives, and salt and pepper in the Rice Bowl. Fill Water Reservoir to Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot.
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