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BREAKFAST
Basic Omelet
(Approx, cooking time: 4 minutes)
1
tablespoon butter or margarine
2
eggs
2
tablespoons milk
Salt and ground black pepper, if desired
Heat butter in a 9-inch pie plate, 30 seconds at P10, or until
melted, turn the plate to coat the bottom with butter.
Meanwhile, combine the remaining ingredients; pour into the
pie plate. Cook, covered with vented aluminum foil, on
OMELET. Let stand 2 minutes. With a spatula, loosen the
edges of the omelet from the plate; fold into thirds to serve.
Yield: 1 serving
NOTE: Double ingredients for a 4 egg omelet
DINNER
1. Curried Chicken/White Rice
fT)
White Rice
(Approx, cooking time: 23 minutes)
Curried Chicken
3
tablespoons all-purpose flour
t
tablespoon curry powder
Vj
teaspoon ground ginger
Va
teaspoon salt
1
pound boneless, skinless chicken breasts, cut
into 1-inch cubes
1
small chopped onion
2-3
tablespoons lemon juice
V«
cup butter or margarine
1
teaspoon instant chicken bouillon
Combine together flour, lemon juice, curry, ginger and salt in
a small bowl. Set aside. In a 2-Qt. casserole, place cut up
chicken combined with onion and lemon juice. Stir in flour
mixture until well combined. Add in butter and bouillon.
Cover and place on 2 Level Cooking Rack.
Cook on DINNER #1
(Curried Chicken/White Rice).
When
the oven beeps, stir chicken. Re-cover, and press
Start.
Let stand 10 minutes. Serve chicken on top of rice.
Yield: 4 servings
White Rice on Bottom
2. Rotini with Pesto/French Green
(J)
Beans and Mushrooms
(Approx, cooking time: 12 minutes)
French Green Beans and
Mushrooms on Top
1
package (9 oz.) frozen French style green beans
1
can (4 oz.) mushroom pieces and stems, drained
(reserve 1 tablespoon liquid)
1
tablespoon butter or margarine
V
2
teaspoon salt
Place all ingredients in a 172Qt. casserole. Cover and place
on 2 Level Cooking Rack. Cook on DINNER #2
(Rotini with
Pesto/French Green Beans and Mushrooms).
Yield: 4 servings
Rotini with Pesto Sauce on bottom
8
ounces uncooked Rotini Noodles
8
cups water
In a 3-Qt. casserole, mix together Rotini Noodles with water.
Cover and place on Glass Tray. Cook on DINNER
U2(Rotini
with Pesto/French Green Beans and Mushrooms).
At the end of cooking, drain noodles and place back into
casserole dish.
Va
cup grated Parmesan cheese
3
tablespoons dried basil leaves
2
tablespoons pine nuts, finely chopped
1
clove minced garlic
V
2
cup olive oil
'I*
teaspoon salt, optional
Combine all ingredients except olive oil in food processor.
Mix together while pouring a constant stream of oil. through
the opening, until well combined. Stir Pesto sauce into
drained noodles.
Yield: 4 servings
172
cups uncooked long grain rice
3
cups hot water
Place both ingredients in 3-Qt. casserole.
Cover and place on Glass Tray. Cook on DINNER #1
(Curried Chicken/White Rice).
Let stand 5 minutes before
serving.
Yield: 4 servings
NOTE: Dishes should be shifted in the oven to ensure even
cooking.
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