Montgomery Ward Chef Tested 760899 Instruction Manual page 10

Chicken Tortilla Soup
2 medium onions, diced, divided
4 large carrots, diced
3 stalks celery, diced
¼ cup fresh thyme
1 Tbsp. black pepper, coarsely ground
4 cloves garlic
1 bay leaf
1 (4 lb.) whole chicken
8 cups water
1. Place inner pot in the base. Add 1 medium onion, carrots, celery, thyme, pepper,
garlic, and bay leaf. Place chicken on top of vegetables. Add water (do not fill
past FULL line).
2. Attach lid and close securely. Set the steam release ring to SEAL.
3. Press BEANS and COOKING TIME. Set timer to 30 minutes. Press START.
4. When cooking is complete, carefully release the steam by sliding the steam
release ring to RELEASE. Press CANCEL. When all the steam has escaped,
remove the lid. Allow to cool 15 minutes, before proceeding.
5. Remove the cooked chicken to a cutting board. When cool enough to handle,
carefully shred the meat. Discard bones and cartilage pieces. Set meat aside.
6. Using oven mitts, carefully strain the liquid in the inner pot to remove solids.
Return all but 2 cups of the liquid back into the inner pot.
7. To the remaining 2 cups of broth, add the masa flour, tomato paste, paprika,
chili and cumin powders, red pepper and salt. Stir until mixture is smooth. Add
the masa mixture to the liquid in the inner pot.
8. Add meat and remaining onion.
9. Attach lid and close securely. Set the steam release ring to SEAL.
10. Press BEANS and COOKING TIME. Set timer to 30 minutes. Press START.
11. When cooking is complete, carefully release the steam by sliding the steam
release ring to RELEASE. Press CANCEL. When all the steam has escaped,
remove the lid.
12. Add lime juice and additional salt and pepper to taste. Serve with tortilla chips,
cotija cheese, and chopped cilantro.
Makes about 2½ quarts of soup
18
Recipes
¾ cup instant corn masa flour
4 Tbsp. tomato paste
2 Tbsp. paprika
1 Tbsp. chili powder
1 Tbsp. cumin powder
½ tsp. crushed red pepper
1 Tbsp. salt
1 Tbsp. lime juice
additional salt and pepper
Wards.com
Recipes
Easy Gumbo
¼ cup olive oil
1 medium onion, small dice
½ red bell pepper, small dice
3 ribs celery, small dice
4 cloves garlic, small dice
1½ cups long grain rice or long grain rice mix
1 lb. andouille sausage
1 cup chicken meat, cooked
1. Place inner pot in the base. Press BROWNING. Press START. When the pot
is preheated (about 5 minutes), add olive oil, onion, bell pepper, celery, and
garlic. Cook 3-4 minutes until onion is translucent. Add the long grain rice and
mix thoroughly to coat rice with oil. Add remaining ingredients. Press CANCEL.
2. Attach lid and close securely. Set the steam release ring to SEAL.
3. Press RICE and COOKING TIME. Set timer to 12 minutes. Press START.
4. When cooking is complete, carefully release the steam by sliding the steam
release ring to RELEASE. Press CANCEL. When all the steam has escaped,
remove the lid.
5. Stir gumbo. Add additional salt and pepper, to taste.
Serves 6-8
1 888
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1 Tbsp. tomato paste
6 cups chicken stock
1 (15 oz.) can crushed tomatoes
3 Tbsp. Cajun seasoning
2 tsp. hot sauce
1½ Tbsp. dried thyme
2 Tbsp. dried oregano
557 3848
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