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LET’ S COOK
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 THE PANTRY
(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. MEXICAN CHICKEN
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. ITALIAN 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. TUNA MACARONI
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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