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Pasta,
Rice
and
Cereal
NOODLE
PUDDING
1
package
(8
oz.)
medium
egg noodles
x
h cup
butter
or
margarine
4 eggs, beaten
1
cup
cottage
cheese
1
cup
sour cream
7*
cup
raisins
Va
cup
sugar
1
teaspoon cinnamon
7«
teaspoon nutmeg
Yield:
8
Servings
Cook
noodles according
to
chart
on page
33.
Heat
butter
in
large
glass
bowl
at
MEDIUM-HIGH
1
minute, or
until
melted.
Combine
remaining
ingredients
and
drained noodles;
pour
into
2-quart
ring
mold.
Sprinkle,
if
desired, with additional
cinnamon.
Cook
at
MEDIUM-HIGH
18
to
20
minutes, or
until
pudding
is
set.
Let stand,
covered
with
wax
paper.
Serve
warm
or
chilled.
PASTA PRIMAVERA
1
package
(8
oz.),
rotelle
pasta
or spaghetti,
broken
2
cups
broccoli flowerets
2
cups
cauliflower
3
carrots,
cut
into
sticks
2
cloves
garlic,
finely
chopped
7«
cup chopped
fresh parsley
2 tablespoons
oil
1
teaspoon
basil
3 tablespoon
butter
or
margarine
'A
cup
grated
Parmesan cheese
Pepper
to taste
Yield:
4 Servings
TO
COOK
BY
SENSOR
COOKING:
Cook
pasta according
to
chart
on page
33.
In
3-quart casserole,
combine
broccoli,
cauliflower, carrots,
garlic,
parsley,
oil,
basil
and
butter.
Cook
covered
on
PASTA. Add
Parmesan
cheese.
Season
with
pepper.
TO
COOK
BY
TIME:
Cook
pasta according
to
chart
on
page
33.
In
3-quart casserole,
combine
broccoli,
cauliflower, carrots,
garlic,
parsley,
oil,
and
basil.
Cover
with
lid.
Cook
at
HIGH
7
to
9
minutes. Let
stand,
covered,
3
minutes. Meanwhile,
in
medium
glass
bowl,
heat
butter
at
HIGH
1
to
1
'A
minutes, or
until
melted;
stir in
drained
pasta.
Add
vegetables
and
cheese;
toss
well.
Season
with
pepper.
GRANOLA
CEREAL
2
cups
quick
or old
fashioned oats
'A
cup
slivered
almonds
or
chopped
nuts
Vs
cup
wheat germ
'A
cup
flaked
coconut
7<
cup
raisins
(presoaked
in
1/4
cup
hot
water
and
drained)
1
tablespoon packed
brown sugar
3
tablespoons
vegetable
oil
3
tablespoons
honey
1
tablespoon
butter
1
teaspoon
vanilla
Yield:
3 cups
In
1 1
x
7-inch
dish,
combine
oats,
almonds,
wheat
germ,
coconut,
raisins
and brown
sugar;
mix
well.
Set
aside.
In
a
1-cup glass
measuring cup
combine
oil,
honey and
butter.
Cook
at
HIGH
%
to
1
minute
or
until
butter
is
melted.
Cool 5
minutes.
Stir
in
vanilla
and
pour over
oats.
Blend
thoroughly.
Cook
on
HIGH
7
to
9 minutes,
stirring
occasionally. Cool.
Store
in
airtight
container.
PEPPERED SESAME NOODLES
8
ounces
vermicelli
3 tablespoons
sesame
oil
2 tablespoons peanut
oil
6
to 8 fresh
chili
or jalapeho peppers,
sliced,
seeds
removed,
if
desired
3 tablespoons Worcestershire
sauce
2 tablespoons
soy sauce
4
to 5
green
onions, cut diagonally
into 72-inch
pieces.
2 tablespoons
sesame
seeds, toasted
Yield:
6
to
8
Servings
Cook
vermicelli
according
to
chart
on
page
33. Drain, rinse
and
set aside.
In
2-cup
glass
measure
blend
sesame
and
peanut
oils.
Cook
at
HIGH
1
minute.
Add
chili
peppers.
Cook
at
HIGH
15 seconds.
Add
Worcestershire
sauce and
soy
sauce.
Pour
over
cooked
vermicelli.
Toss
to coat.
Cook
at
HIGH
3
minutes.
Add
green onions
and sesame
seeds. Mix
well.
-34-
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