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QUICK RECIPES
(RECIPES SERVE 6)
1. Place in layers in a 3-quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with
1/2 cup chicken broth or bouillon
2 10-ounce packages frozen seasoning mix
(onion, peppers, parsley and celery)
1 pound boneless chicken breast,
cut into 1-inch thin strips
1. To cook pasta:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch QUICK RECIPES, number 3
to select ITALIAN SALAD and then touch START.
2. At pause, add:
8 ounces tricolored rotini or fusilli pasta
Do not cover. Touch START.
3. At end, drain pasta and set aside.
To cook chicken:
Place in greased 9" pie plate:
1 pound boneless chicken breast,
cut into 1-inch thin strips
Cover. Touch START.
1. To cook macaroni:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch QUICK RECIPES, number 4 to select
TUNA MACARONI and then touch START.
2. At pause, add:
2 cups elbow macaroni
1 teaspoon salad oil
Do not cover. Touch START.
3. At end, drain macaroni and set aside in the casserole.
Combine in bowl:
1 can cream of celery soup
1
/
cup milk
2
1. Place in a 2
1
/
-quart casserole:
2
1 pound peeled baking potatoes, cut into eighths
and thinly sliced
1 14
1
/
-ounce can diced tomatoes
2
2 teaspoons minced garlic
1 teaspoon thyme leaves
Cover with a lid. Touch QUICK RECIPES, number 5
to select GARDEN MEDLEY and then touch START.
OTHER COOKING FEATURES
CONTINUED
2. MEXICAN CHICKEN
3. ITALIAN SALAD
4. TUNA MACARONI
5. GARDEN MEDLEY
20
Cover. Touch QUICK RECIPES, number 2 to select
MEXICAN CHICKEN and then touch START.
2. At pause, stir together being sure that chicken strips
are separated and mixed into the rice/sauce.
Re-cover. Touch START.
3. At end, stir.
Serve with buttered green beans and toasted tortillas.
4. At pause, rearrange, moving less done pieces
to the outside of the pie plate.
Re-cover. Touch START.
5. Drain and set aside.
To make salad: Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
/
cup sliced black olives
2
1 cup mozzarella cheese, shredded
1
/
cup red onion, chopped
4
3
/
-1 cup oil-vinegar type dressing with pesto
4
Toss together to coat all pieces.
Serve immediately or chill to serve later.
Ideal when served with warm crusty rolls.
1
/
cup nonfat sour cream
2
Cover. Touch START.
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1 6
1
/
-ounce can solid white water packed tuna
2
fi sh, drained and fl aked
1 cup frozen peas
1 cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch START.
4. At end, stir again.
Serve with fresh carrot sticks, tossed salad and dinner rolls.
2. At pause, stir well and add:
1 16-ounce package frozen stir fry mixed vegetables
2 cups thinly sliced summer squash
Re-cover. Touch START.
3. At end, sprinkle top with 4 ounces shredded
Cheddar cheese.
Serve with spinach salad and chilled melon.
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