![background image](http://html1.mh-extra.com/html/aroma/arc-930sb/arc-930sb_instruction-manual_2975296030.webp)
8 oz.
pkg. cream cheese, softened
1/4 cup
lowfat mayonnaise
3/4 cup
Parmesan cheese, grated
1 clove
garlic, minced
14 oz.
can artichoke hearts, drained and chopped
1/2 cup
frozen spinach, thawed and squeezed dry
1/2 tsp
dried Italian seasoning
1 tbsp.
fresh Italian parsley, chopped
salt and freshly ground black pepper
4 cups
water
In a medium bowl, blend together the cream cheese,
mayonnaise and Parmesan cheese. Add the garlic, artichoke hearts,
spinach, Italian seasoning, parsley, salt and pepper. Mix well. Coat a 4-
cup heatproof dish with nonstick cooking spray. Spoon the spread into
the dish and smooth the top with a knife. Cover the top of the dish with
aluminum foil. Pour the water into the inner pot and position the steam
tray on top. Place the dish in the steam tray. Close the lid and press
the “STEAM/COOK” button for 15 minutes. Carefully open the lid,
keeping hands and face away to avoid steam burns, and check the
spread. When done, it will be warm throughout. Serve with herbed
crackers. Serves 6.
Hot Spinach & Artichoke Spread
2-1/2 cups chicken broth
1-1/2 cups water
1 (5.5 oz) pk. instant au gratin potatoes plus seasoning packet
6
baby red potatoes, rinsed and cut into small cubes
1/4 tsp.
freshly ground black pepper
1/2 cup
smoked ham, chopped (you may use lowfat turkey
ham)
1 cup
half and half cream
3 tbsp.
fresh chives, chopped
Place the broth, water, instant potatoes, seasoning, potatoes and
pepper in the inner pot. Close the lid and press the “STEAM/COOK”
button and steam for 20 minutes. Carefully open the lid, keeping hands
and face away to avoid steam burns. Use a long-handled plastic spoon
to stir in the ham and cream, taking care not to touch the inner pot, as it
will be hot. Close the lid and continue steaming for 3 minutes. When
done, use ladle to spoon into individual bowls and garnish with the
chopped chives.
Serves 4.
Red Potato, Smoked Ham & Chive Soup
8o
z.
que
so
cre
ma,
sua
ve
1/4
taz
a
may
one
sa
baj
ae
ng
ras
a
3/4
taz
a
que
so
Par
mes
ano
,ra
lla
do
1d
ien
te
ajo
,p
ica
do
14
oz.
cor
azo
nes
de
alc
ach
ofa
en
lat
a,d
ren
ado
sy
pic
ado
s
1/2
taz
a
esp
ina
cas
con
gel
ada
s,d
esc
ong
ela
das
yd
ren
ada
s
1/2
cuc
har
adi
ta
ade
rez
oIt
alia
no
des
hid
rat
ado
1c
uch
ara
da
per
ejil
Ita
lia
no
fre
sco
,p
ica
do
sal
yp
im
ien
ta
neg
ra
mol
ida
fre
sca
4ta
zas
agu
a
En
un
taz
ón
med
ian
o,m
ezc
lar
elq
ues
oc
rem
a,l
am
ayo
nes
ay
elq
ues
o
Par
mes
ano
.A
gre
gar
ala
jo,
los
cor
azo
nes
de
alc
ach
ofa
,la
esp
ina
ca,
el
ade
rez
oIt
alia
no,
elp
ere
jil,
la
sal
yla
pim
ien
ta.
Mez
cla
rb
ien
.C
ubr
iru
np
lat
o
de
4ta
zas
res
iste
nte
alc
alo
rc
on
spr
ay
par
ac
oci
nar
ant
iad
her
ent
e.C
olo
car
la
mez
cla
en
elp
lat
oy
apl
ana
rla
sup
erfi
cie
con
un
cuc
hillo
.C
ubr
irl
a
sup
erfi
cie
del
pla
to
con
pap
ela
lum
ini
o.V
erte
re
la
gua
en
la
olla
int
erio
ry
col
oca
rla
cha
rol
ad
ev
apo
re
nla
par
te
sup
erio
r.C
olo
car
elp
lat
oe
nla
cha
rol
ad
ev
apo
r.C
erra
rla
tap
ay
pre
sio
nar
elb
otó
nd
eC
oci
nar
/Va
por
iza
r
por
15
min
uto
s.C
on
cui
dad
o,a
brir
la
tap
a,c
ons
erv
and
ola
sm
ano
sy
la
car
a
lej
osp
ara
evit
arq
uem
adu
ras
por
elv
apo
r,y
rev
isa
rla
mez
cla
.C
uan
do
ter
min
e,e
sta
rá
cal
ien
te.
Ser
vir
con
gal
let
ass
ala
das
con
hie
rba
s.R
ind
e6
por
cio
nes
.
Quesountable
conespinacas
picantesy
alcachofa
Sopade
paparoja,
jamónahumado
ycebollín
2-1/2tazas
consoméde
pollo
1-1/2tazas
agua
1paquete
(5.5oz.)
papasgratinadas
instantáneasmás
sobrede
condimento
6
papasrojas
chicas,lavadas
ycortadas
encubos
chicos
1/4cucharadita
pimientanegra
molidafresca
1/2taza
jamónahumado,
picado(se
puedeusar
jamónde
pavobajo
engrasa)
1taza
mediacrema
3cucharadas
cebollinesfrescos,
picados
Colocarel
consomé,el
agua,las
papasinstantáneas,
elcondimento,
las
papasy
lapimienta
enla
ollainterior.
Cerrar
latapa
ypresionar
elbotón
de
Cocinar/Vaporizary
vaporizarpor
20minutos.
Concuidado,
abrirla
tapa,
conservandolas
manosy
lacara
lejospara
evitarquemaduras
porel
vapor.
Utilizarun
cucharónde
plásticode
mangolargo
paraagregar
yremover
el
jamóny
lacrema,
teniendocuidado
deno
tocarla
ollainterior,
yaque
estarácaliente.
Cerrarla
tapay
continuarvaporizando
por3
minutos.
Cuandotermine,
usarel
cucharónpara
colocaren
tazonesindividuales
y
aderezarcon
loscebollines
picados.Rinde
4porciones.
28
28
All manuals and user guides at all-guides.com