Creamy Shrimp And Rice; Vegetables Au Gratin; French Style Peas; Cauliflower And Chives - Sunbeam 4713 Instruction And Recipe Book

CREAMY SHRIMP AND RICE

4 servings
1 cup uncooked white or wild rice
2 tbsp. sliced green onions
1 114 cup chicken broth
1 cup frozen cooked shrimp
1 314 cup cream of potato soup
2 tbsp. sliced almonds, toasted
Sal t and pepper
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in
Rice Bowl. Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once
while cooking. Garnish with sliced almonds.
V E G E T A B L E S

VEGETABLES AU GRATIN

4 servings
1 cup raw carrots
1 cup celery
2 raw baking potatoes
San and pepper to taste
Peel the vegetables and cut them into 1 l/2 inch pieces. Place in Steaming Bowl. Fill Water
Reservoir to Max level. Steam for 15 minutes. Remove from Steaming Bowl. While still
piping hot, baste with butter or margarine, then sprinkle with cheese. Add salt and pepper
to taste.

FRENCH STYLE PEAS

4 servings
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
1 tbsp. thyme
Sal t ano pepper to taste
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place
in Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid
from the Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt
and pepper to taste.

CAULIFLOWER AND CHIVES

4 servings
2 cups cauliflower florets
2 tbsp. chopped chives
1 cup cream
Sal t and pepper to taste
Place the cauliflower florets, cream, chives, and salt and pepper in the Rice Bowl. Fill Water
Reservoir to Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot.
11