Oster 4728 Instruction Manual page 20

RICE AND TUNA SALAD
2 cups cooked rice
1 can tuna
3 hard-boiled eggs
Salt and pepper
Cook the rice in the Oster
remove and place on a platter until it is completely cool. Dice the cooked peppers
and slice the eggs. Shred the tuna and add along with the remaining ingredients
to the rice, reserving some of the egg slices and olives to garnish the salad.
Season with olive oil, salt, pepper and vinegar. Serve the salad on a platter with
lettuce leaves and garnish with hard-boiled egg and olives.
* Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the
seeds and cook the peppers in a saucepan with two cups water and one-half cup
vinegar with a pinch of salt. After 15 minutes, remove from heat.
RICE PUDDING
1 cup rice
1 cinnamon stick
1 ¾ cup evaporated milk
1 teaspoon grated lemon
and orange peel
1 teaspoon vanilla
1 egg yolk
In the Oster Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of
®
water, cinnamon stick and cloves. Once the rice is cooked, add evaporated and
condensed milk, grated lemon and orange peel, and raisins. Continue stirring
until set. Add vanilla, grape brandy and the egg yolk well beaten. Sprinkle with
cinnamon and serve.
Olive oil
2 peppers in vinegar*
100 gr green olives
Mayonnaise
Multi-Use Rice Cooker in the traditional manner,
®
3 cups water
2 whole cloves
1 ¼ cup condensed milk
½ cup dark raisins
¼ cup grape brandy
Powdered cinnamon
En g lish -9