DINNERS
TROUT FILLETS WITH VEGETABLES
4 servings
4 trout fillets (6 oz. each) | l/2 cup raw green beans |
4 slices lean bacon | cup raw mushrooms, sliced |
2 raw carrots, sliced | l/4 cup butter or margarine |
Salt and pepper to taste |
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Fill Water Reservoir to Max level. Wash and peel the vegetables, and cut them into 1 l/4 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. Place in Steaming Bowl, cover and steam for 15 minutes. Remove foil before serving.,
SALMON STEAKS WITH FENNEL
4servings
4 salmon steaks (5 oz. each) | Lemon juice to taste |
2 tbsp. fennel seeds | Salt and pepper to taste |
cup butter or margarine . |
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Fill Water Reservoir to Max level. Place salmon steaks in Steaming Bowl. Steam for 10 - 15 minutes. Separately melt the butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Sprinkle salmon with salt, pepper and fennel seeds. Serve basted with melted butter and lemon juice.
CREAMY SHRIMP AND RICE
.4 servings |
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1 cup uncooked white or wild rice | 2 tbsp. sliced green onions |
1 l/4 cup chicken broth | 1 cup frozen cooked shrimp |
1 3/4 cup cream of potato soup | 2 tbsp. sliced almonds, |
l/2 cup shredded Swiss cheese | toasted |
Salt and pepper |
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Fill Water Reservoir to Max level. Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl, Stir well. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds.
