Viking VMOS Use and Care Manual - Page 22

Preset Recipes

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Cooking PRESET RECIPES (RECIPES SERVE 6) 1. BEEF WRAPS 1 Place in a 2-quart casserole: 1 pound ground beef Break apart and cover. Touch Preset Recipes, 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 1½ 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 Preset Recipes, 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. Press 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 Preset Recipes, 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 9" pie plate: 1 pound boneless chicken breast, cut into 1-inch thin strips Cover. Press Start/Touch On. 4 At pause, rearrange moving less done pieces to the outside of the pie plate. Re-cover. Press 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 ½ cup sliced black olives 1 cup mozzarella cheese, shredded ¼ cup red onion, chopped ¾-1 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. Operation E 22

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Operation
22
1. BEEF WRAPS
1
Place in a 2-quart casserole:
1
pound ground beef
Break apart and cover. Touch
Preset Recipes,
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
1½ 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
Preset Recipes,
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.
Press
Start/Touch On.
3
At end, stir.
Serve with buttered green beans and toasted tortillas.
PRESET RECIPES
(RECIPES SERVE 6)
Cooking
3. ITALIAN SALAD
1
To cook pasta: Place in 3-quart casserole:
6
cups very hot tap water
Cover. Touch
Preset Recipes,
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 9" pie plate:
1
pound boneless chicken breast, cut into 1-inch
thin strips
Cover. Press
Start/Touch On.
4
At pause, rearrange moving less done pieces to the
outside of the pie plate. Re-cover. Press
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
½
cup sliced black olives
1
cup mozzarella cheese, shredded
¼
cup red onion, chopped
¾-1 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.