Viking VMOS Use and Care Manual - Page 23

Recipes Serve 6

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Cooking PRESET RECIPES (RECIPES SERVE 6) 4. TUNA MACARONI 1 To cook macaroni: Place in 3-quart casserole: 6 cups very hot tap water Cover. Touch Preset Recipes, 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 ½ cup milk ½ cup nonfat sour cream Add to macaroni in casserole: Soup/milk/sour cream mixture 1 6½-ounce can solid white water packed tuna fish, drained and laked 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. 5. GARDEN MEDLEY 1 Place in 2½-quart casserole: 1 pound peeled baking potatoes, cut into eighths and thinly sliced 1 14½-ounce can diced tomatoes 2 teaspoons minced garlic 1 teaspoon thyme leaves Cover. Touch Preset Recipes, number 5 to select GARDEN MEDLEY and then touch Start/Touch On. 2 At pause, stir well and add: 1 16-ounce package frozen stir fry mixed vegetables 2 cups thinly sliced summer squash Re-cover. Touch Start/Touch On. 3 At end, sprinkle top with 4 ounces shredded Cheddar cheese. Serve with spinach salad and chilled melon. Operation 23 E

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Operation
23
PRESET RECIPES
(RECIPES SERVE 6)
Cooking
4. TUNA MACARONI
1
To cook macaroni: Place in 3-quart casserole:
6
cups very hot tap water
Cover. Touch
Preset Recipes,
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
½
cup milk
½
cup nonfat sour cream
Add to macaroni in casserole:
Soup/milk/sour cream mixture
1
6½-ounce can solid white water packed
tuna fish, drained and laked
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.
5. GARDEN MEDLEY
1
Place in 2½-quart casserole:
1
pound peeled baking potatoes, cut into
eighths and thinly sliced
1
14½-ounce can diced tomatoes
2
teaspoons minced garlic
1
teaspoon thyme leaves
Cover. Touch
Preset Recipes,
number 5 to select
GARDEN MEDLEY and then touch
Start/Touch On.
2
At pause, stir well and add:
1
16-ounce package frozen stir fry mixed
vegetables
2
cups thinly sliced summer squash
Re-cover. Touch
Start/Touch On.
3
At end, sprinkle top with 4 ounces shredded
Cheddar cheese.
Serve with spinach salad and chilled melon.