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W O L F
D I N N E R S E N S O R R E C I P E S
F I E S T A
C H I L I
Makes 6 servings
Place in a 3-quart (3 L) casserole dish:
1
1
/
lbs (570 g) ground turkey
4
1
/
cup (75 g) diced onions
2
1
/
cup (75 g) diced red pepper
2
Break up turkey and stir in onions and red
pepper. Cover. Touch DINNER, number 3 to
select Fiesta Chili and then touch QUICK
ON/START.
At pause, drain and add:
8 oz (240 ml) chunky salsa
11 oz can (325 ml) Mexican corn, drained
15 oz can (444 ml) chili with beans
1 to 3 tsp (3–10 g) chili powder
Stir together well. Re-cover. Touch QUICK
ON/START.
At end, stir well. Serve over cooked rice or
nacho chips.
Top with:
2 cups (180 g) shredded Monterey Jack
or Cheddar cheese
Dimensions in parentheses are in
millimeters unless otherwise specified.
G L A Z E D
S A L M O N
Makes 6 servings
Combine:
1
/
cup (60 ml) orange juice concentrate
4
2 Tbsp (30 g) honey mustard
1 Tbsp (10 g) grated fresh ginger or 2 tsp
(5 g) ground ginger
Place in 7" x 11" (178 x 279) glass casserole
dish:
1
1
/
lbs (680 g) salmon fillet
2
1
Drizzle
/
of orange mixture over top of
2
salmon. Cover with plastic wrap. Touch
DINNER, number 4 to select Glazed Salmon
and then touch QUICK ON/START.
At pause, place around edge of salmon:
3 cups (450 g) broccoli flowerettes
1 red pepper, cut into thin strips
Drizzle remaining orange mixture over vegeta-
bles. Top all with 2 Tbsp (30 ml) toasted
sesame seeds. Touch QUICK ON/START.
At end, allow to stand, covered for 3 to 5
minutes. Serve with buttered rice, pasta or
potatoes garnished with parsley.
37
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