Panasonic NN-T900SA Manual De Instrucciones página 21

3. Salmon Fillets with Dill/Frozen
Vegetables (T)
(Approx, cooking time: 19 minutes)
Salmon Fillets with Dill on Top
V
2
cup thinly sliced celery
'U cup butter or margarine
V
4
cup white wine
3 tablespoons lemon juice
1
teaspoon dill weed
V* teaspoon salt
'A teaspoon ground black pepper
4 salmon fillets 1-inch thick (about
6
oz. each)
In a 1-QT. casserole dish, combine together all ingredients
except salmon fillets. Cook, covered, on P10 for 5 minutes.
Dip each salmon fillet in butter sauce and arrange inside 2.5
Qt. oval casserole dish; with thickest portion toward edge of
dish. Spoon remaining sauce over each fillet. Cover and
place on 2 Level Cooking Rack. Cook on DINNER #3
(Salmon Fillets with Dill/Frozen Vegetables). At the end
of cooking, let stand, covered, 5 minutes before serving.
Cover and place on 2 Level Cooking Rack. Cook on
DINNER #3 (Salmon Fillets with Dill/Frozen Vegetables).
Let stand 5 minutes before serving.
Yield: 4 servings
Frozen Vegetables on bottom
1 package (16
02
.) frozen vegetables
2 tablespoons water
In a 9-inch round cake dish, combine frozen vegetables and
water. Cover and place on Glass Tray. Cook on DINNER #3
(Salmon Fillets with Dill/Frozen Vegetables). Let stand 5
minutes before serving.
Yield: 4 servings
4. Gingered Chicken/ Parsley- (£)
Mushroom Rice
(Approx, cooking time: 27minutes)
Parsley-Mushroom Rice on top
3 cups hot water
IV
2
cups uncooked long grain rice
V
2
cup finely chopped green onion
V
4
cup butter or margarine
3 tablespoons dried parsley flakes
1 tablespoon instant chicken bouillon
1 teaspoon dried basil leaves
1 can (4 oz.) mushroom pieces and stems, drained
2 small cloves garlic, finely chopped
Grated Parmesan cheese (if desired)
Combine all ingredients in 2-Qt. casserole. Cover and place
on 2 Level Cooking Rack. Cook on DINNER #4 (Gingered
Chicken/Parsely Mushroom Rice). Let stand 5 minutes
before serving.
Yield: 6 servings
Gingered Chicken on bottom
2 pounds chicken drumsticks, skinned
V3 cup honey
Vs cup chili sauce
Vs cup soy sauce
1 teaspoon ground sugar
V
2
teaspoon salt
'A teaspoon ground black pepper
1 tablespoon cornstarch
2 tablespoons cold water
Arrange chicken pieces with thickest parts toward the
outside edge of 2.5-Qt. oval casserole dish. Mix remaining
ingredients except cornstarch and water; pour over chicken.
Cover and place on Glass Tray. Cook on DINNER # 4
(Gingered Chicken/Parsely-Mushroom Rice). At the end
of cooking, remove chicken to serving platter; keep warm.
Mix cornstarch and water; stir into sauce. Microwave,
covered, on P10 for 2 minutes. Stir every minute until
thickened. Pour sauce over chicken.
Yield: 6 servings
NOTE: Dishes should be shifted in the oven to ensure even
cooking.
5,6. Stuffed Meat Loaf (T)
1V
2
pounds lean ground beef
1 can (15 oz.) tomato sauce, divided
1 egg
v3
cup seasoned dry bread crumbs
V
4
cup chopped green onions
2 cups finely chopped celery
'A teaspoon ground black pepper
1 cup (4 oz.) shredded mozzarella cheese
2 thin slices boiled ham
2 chopped stuffed green olives
In medium bowl, combine ground beef, 1 cup tomato sauce,
egg, bread crumbs, onion, celery and pepper; mix well. In
9 x 5-inch loaf pan, shape half of meat mixture into bottom of
pan. Top with cheese, ham and olives, Spread remaining
meat mixture on top and pour remaining sauce over loaf.
TO COOK BY DINNERS:
(Approx, cooking time: 25 minutes)
Cook, covered, on DINNER #5 (Stuffed Meat Loaf). Let
stand, 5 minutes, before serving.
TO COOK BY DINNERS - 2 LEVEL:
(Approx, cooking time: 55 minutes)
Follow instructions above. Prepare two individual recipes.
Using the 2 Level Cooking Rack, place one dish on the
Glass Tray and the other on top of the Rack. Let stand, 5
minutes, before serving.
Yield: 6 servings
NOTE:
1) Dishes should be shifted in the oven to ensure even
cooking.
2) The dish placed on the 2 Level Cooking Rack should
be covered with vented plastic wrap.
The dish placed on top of the Glass Tray should be
covered with foil.
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