20
1
L E T ’ S C O O K
1.
Place in a 2-quart casserole:
1 pound ground beef
Break apart and cover. Touch
From the Pantry,
number to select BEEF WRAPS and then touch
Start
.
2.
At pause, drain fat and break ground beef into small
pieces. Add to casserole:
1 . BEEF WRAPS
FROM T H E PAN T RY
(Recipes serve 6)
1 10-ounce package frozen chopped spinach,
thawed and drained
1
1
/
2
cups salsa
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch
Start
.
3.
At end, stir well and place in 8 warmed corn tortillas.
Top with 1 cup shredded Cheddar cheese.
1.
Place in layers in a 3-quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with 1/2 cup
chicken broth or bouillon
2 10-ounce packages frozen seasoning mix
(onion, peppers, parsley and celery)
1 pound boneless chicken breast, cut into 1-
inch thin strips
Cover. Touch
From the Pantry,
number 2 to
select MEXICAN CHICKEN and then touch
Start
.
2 . M EX I CAN CH I CK EN
2.
At pause, stir together being sure that chicken strips
are separated and mixed into the rice/sauce.
Re-cover. Press
Start
.
3.
At end, stir.
Serve with buttered green beans and toasted tortillas.
1.
To cook pasta:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch
From the Pantry,
number 3 to select
ITALIAN SALAD and then touch
Start
.
2.
At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch
Start
.
3.
At end, drain pasta and set aside.
To cook chicken:
Place in greased 9" pie plate:
1 pound boneless chicken breast, cut into 1-
inch thin strips
Cover. Press
Start
.
3 . I TALI AN SALAD
4.
At pause, rearrange moving less done pieces to the
outside of the pie plate.
Re-cover. Press
Start
.
5.
Drain and set aside.
To make salad:
Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
/
2
cup sliced black olives
1 cup mozzarella cheese, shredded
1
/
4
cup red onion, chopped
3
/
4
-1 cup oil-vinegar type dressing with pesto
Toss together to coat all pieces.
Serve immediately or chill to serve later. Ideal when
served with warm crusty rolls.
1.
To cook macaroni:
Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch
From the Pantry,
number 4 to select
TUNA MACARONI and then touch
Start
.
2.
At pause, add:
2 cups elbow macaroni
1 teaspoon salad oil
Do not cover. Touch
Start
.
3.
At end, drain macaroni and set aside in the casserole.
Combine in bowl:
1 can cream of celery soup
1
/
2
cup milk
1
/
2
cup nonfat sour cream
4 . T U N A M ACARON I
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1 6
1
/
2
-ounce can solid white water packed tuna
fish, drained and flaked
1 cup frozen peas
1 cup shredded Cheddar cheese
Salt and pepper to taste
Stir together until well mixed. Cover. Touch
Start
.
4.
At end, stir again.
Serve with fresh carrot sticks, tossed salad and
dinner rolls.
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