Oster 6028 Instruction Manual page 8

½ kg chicken breast
1-tablespoon basil
½ cup fresh beans
½ teaspoon oregano
½ cup green pepper, chopped
½ cup squash, diced
3 medium potatoes, peeled
and diced without skin or seeds
1 cup Parmesan cheese
2 quarts water
Preparation
In the Oster® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
chicken is cooked, remove and dice. Reserve the broth. Turn on "
tion of your Oster® Multi-Use Rice Cooker, melt butter, add garlic, onion, celery, green
pepper, mushrooms, beans and squash. Sauté until soft. Add the tomatoes, then the po-
tatoes and sauté. Turn off "
add Worcestershire sauce, the herbs bouquet (basil, thyme, oregano), salt, chicken and
noodles. Cook 10 minutes until the potatoes are cooked, but firm. Add Parmesan cheese
while stirring. Cook 2 minutes longer. Serve and sprinkle with more cheese.
2 lb rice
3 green peppers
4 cloves garlic
4 chicken breasts
black pepper to taste
chicken broth, 1 envelope
Preparation
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster® Multi-
Use Rice Cooker. When done, shred the chicken in the water in which it was cooked and
add green peppers, onion, garlic, celery and carrots, everything well chopped. Cook 10
minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the
uncooked, washed rice and cover the rice somewhat more than normal.
M IL ANES E MINE STRO NE
" the sauté function. Add this mixture to the chicken broth;
RI CE WIT H CHIC KEN
2 cloves garlic, chopped
½ cup celery
½ teaspoon thyme
½ cup onions, sliced
½ cup mushrooms, and sliced
2 cups tomatoes, diced,
½ kg fine noodles
2 teaspoons of Worcestershire sauce
3 tablespoons margarine
Salt
1 onion
2 carrots
celery to taste
3 tablespoons salt
oregano to taste
tomato paste
7
" the sauté func-