Creamy Egg-Nog; Pasta With Tomato Pesto And Grilled/Baked Chicken; Cream Of Asparagus Soup - GE 898679 Manual

Creamy egg-nog

Ingredients:
3 eggs
⁄ cup sugar
1
3
⁄ tsp salt
1
4
⁄ tsp vanilla
1
4
2 cups milk
Add a sprinkle of nutmeg
Pasta with Tomato Pesto and Grilled/Baked Chicken
Ingredients:
⁄ cup pasta (any shape), cooked al dente
1
2
1 cup recipe tomato pesto
1 grilled or baked chicken breast,
cut into strips
2 tbsp toasted pine nuts
4 basil leaves, torn
Grated parmesan cheese

Cream of Asparagus Soup

Ingredients:
1 cup asparagus heads
1 clove garlic
⁄ cup chopped onions
1
4
⁄ cup chicken or vegetable stock
1
2
⁄ cup milk (or cream)
1
3
Salt and pepper to taste
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RECIPES
Preparation:
Combine all the ingredients into the tall
blending cup. Twist cup onto base, push
down and pulse until desired consistency
is reached. Serve at desired temperature.
Preparation:
While still warm, toss drained pasta with
pesto until well coated. Add the chicken
and pine nuts and toss gently. Top with
shredded basil leaves and grated fresh
parmesan cheese. Serves 2.
Preparation:
Add asparagus, garlic, onion and chicken
stock to a microwavable bowl and heat
until broccoli is soft. Combine mix and
other remaining ingredients to large
mixing cup and twist cup onto base. Pulse
until desired consistency is reached.
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09/03/2011 14:07