From The Pantry Recipes - Sharp CAROUSEL R-530E Cooking Manual

L E T ' S C O O k
FROM THE PANTRY
1. Place in a 2-quart casserole:
1 pound ground beef
Break apart and cover. Touch From the Pantry,
number 1 to select BEEF WRAPS and then
touch Start/Touch On.
2. At pause, drain fat and break ground beef into small
pieces. Add to casserole:
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 (on-
ion, peppers, parsley and celery)
1 pound boneless chicken breast, cut into 1-inch
thin strips
Cover. Touch From the Pantry, number 2 to select
MEXICAN CHICKEN and then touch Start/Touch On.
1. To cook pasta:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch From the Pantry, number 3 to select
ITALIAN SALAD and then touch Start/Touch On.
2. At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
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/Touch On.
1. To cook macaroni:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch From the Pantry, number 4 to select
TUNA MACARONI and then touch Start/Touch On.
2. At pause, add:
2 cups elbow macaroni
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
3. At end, drain macaroni and set aside in the casserole.
Combine in bowl:
1 can cream of celery soup
/ cup milk
1
2
/ cup nonfat sour cream
1
2
(RECIPES SERVE 6)
1. bEEF WRAPS
3. At end, stir well and place in 8 warmed corn tortillas.
2. MEXICAN CHICKEN
2. At pause, stir together being sure that chicken strips
are separated and mixed into the rice/sauce.
3. At end, stir.
3. ITAlIAN SAlAd
4. At pause, rearrange, moving less done pieces to the
. Drain and set aside.
4. TuNA MACARONI
4. At end, stir again.
22
1 10-ounce package frozen chopped spinach,
thawed and drained
1 / cups salsa
1
2
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch Start/Touch On.
Top with 1 cup shredded Cheddar cheese.
Re-cover. Touch Start/Touch On.
Serve with buttered green beans and toasted tortillas.
outside of the pie plate.
Re-cover. Touch Start/Touch On.
To make salad:
Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
/ cup sliced black olives
1
2
1 cup mozzarella cheese, shredded
/ cup red onion, chopped
1
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.
Cover. Touch Start/Touch On.
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1 6 / -ounce can solid white water packed tuna
1
2
fish, drained and flaked
1 cup frozen peas
1 cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch Start/
Touch On.
Serve with fresh carrot sticks, tossed salad and
dinner rolls.