Aroma ASC-606, Инструкция по эксплуатации

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RECIPES
7
Roast pork chop with onion and
mushroom sauce
creamy clam chowder
6 3/4 inch pork chops
2 tbsp. vegetable oil
5 oz. fresh button mushrooms
½ can cream of mushroom soup
2 white onions
1 tbsp. garlic, finely pressed
2 tsp. white wine
cup of corn starch
1 tsp. grated fresh ginger
1 tbsp. red wine vinegar
2 cups of chicken stock
Salt and black pepper to taste
Makes 4 servings
Coat pork chops with corn starch. Use a heated skillet to lightly fry
pork chops in vegetable oil until golden brown. Cook with grated
ginger about 3 minutes on each side of chops.
Julienne onions and mushrooms. Add onions, mushrooms, mush-
room soup, chicken stock, garlic, wine and vinegar into the crock
and mix well. Add pork chops on top of all ingredients. Cover with
onions. Sprinkle salt and pepper to taste. Cook on high heat for 4
hours and turn to low to cook for another 2 hours.
Serve with rice or noodles.
6 oz. Clams, finely chopped
6 slices of bacon
1 can cream of potato soup
½ cup finely chopped onion
½ cup finely chopped fresh black mushrooms
5 cups of whole milk
2 tbsp. olive oil
1 potato, peeled and chopped
Makes 8 servings
Drain chopped clams. Cook bacon strips in a skillet until golden
¼