Sharp R530EST Operation Manual - Page 24

LET'S COOK FROM THE PANTRY (RECIPES SERVE 6) 1. BEEF WRAPS 1. Place in a 2-quart casserole: 1 pound ground beef Break apart and cover. Touch From the Pantry, number 1 to select BEEF WRAPS and then touch Start/Touch On. 2. At pause, drain fat and break ground beef into small pieces. Add to casserole: 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/Touch On. 3. At end, stir well and place in 8 warmed corn tortillas. Top with 1 cup shredded Cheddar cheese. 2. MEXICAN CHICKEN 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/Touch On. 2. At pause, stir together being sure that chicken strips are separated and mixed into the rice/sauce. Re-cover. Touch Start/Touch On. 3. At end, stir. Serve with buttered green beans and toasted tortillas. 3. ITALIAN SALAD 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/Touch On. 2. At pause, add: 8 ounces tricolored rotini or fusilli pasta 1 teaspoon salad oil Do not cover. Touch Start/Touch On. 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. Touch Start/Touch On. 4. At pause, rearrange, moving less done pieces to the outside of the pie plate. Re-cover. Touch Start/Touch On. 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. 4. TUNA MACARONI 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/Touch On. 2. At pause, add: 2 cups elbow macaroni 1 teaspoon salad oil Do not cover. Touch Start/Touch On. 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 Cover. Touch Start/Touch On. 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/ Touch On. 4. At end, stir again. Serve with fresh carrot sticks, tossed salad and dinner rolls. 22