Sunbeam 4710 Instruction And Recipe Book page 16

DINNERS
TROUT FILLETS WITH VEGETABLES
4 trout fillets (6 oz. each)
4 slices lean bacon
2 raw carrots, sliced
Salt and pepper to taste
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.,
4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
cup butter or margarine
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.
1 cup uncooked white or wild rice
1 l/4 cup chicken broth
1 3/4 cup cream of potato soup
l/2 cup shredded Swiss cheese
Salt and pepper
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.
4 servings
SALMON STEAKS WITH FENNEL
servings
4
.
CREAMY SHRIMP AND RICE
servings
.4
l/2 cup raw green beans
cup raw mushrooms, sliced
l/4 cup butter or margarine
Lemon juice to taste
Salt and pepper to taste
2 tbsp. sliced green onions
1 cup frozen cooked shrimp
2 tbsp. sliced almonds,
toasted