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TROUT FILLETS WITH VEGETABLES
4 trout fillets (6 oz. each)
4 shces lean bacon
2 raw carrots, sliced
Salt and pepper to taste
l/2 cup raw green beans
l/4 cup raw mushrooms, sliced
l/4 cup butter or margarine
Wash and peel the vegetables, and cut them into
l-114
inch sticks. Butter 4 pieces of aluminum foil and lay
a slice of bacon, a trout fillet, and a quarter of the vegetables onto each one. Season with salt and pepper,
and add a small pat of butter to each before wrapping in foil. Fill Water Reservoir to MAX level. Place in
Steaming Bowl, cover and steam for 15 minutes. Remove foil before serving.
YIELD:
4 SERVINGS
SALMON STEAKS WITH FENNEL
4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
114 cup butter or margarine
Lemon juice to taste
Salt and pepper to taste
Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the Steaming Bowl.
Fill Water Reservoir to MAX level. Steam for 10
-
15 minutes. Separately melt the butter and add the lemon
juice. Carefully remove the skin from the cooked salmon. Serve basted with melted butter and lemon juice.
CREAMY SHRIMP AND RICE
1 cup uncooked white or wild rice
Salt and pepper
l-1/4
cup chicken broth
2 tbsp. sliced green onions
l-314 cup cream of potato soup
1 cup frozen cooked shrimp
l/2 cup shredded Swiss cheese 2 tbsp. sliced almonds, toasted
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl. Stir well.
Fill Water Reservoir to MAX level. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds
Y
IELD
: 4 S
ERVINGS
VEGETABLES
VEGETABLES AU GRATIN
1 cup raw carrots
1 cup celery
114 cup butter or margarine l/4 cup grated cheddar cheese
2 raw baking potatoes
Salt and pepper to taste
Peel the vegetables and cut them into
l-112
inch pieces. Place in Steaming Bowl. Fill Water Reservoir
to MAX level. Steam for 15 minutes. Remove from Steaming Bowl. While still piping hot, baste with butter
or margarine, then sprinkle with cheese. Add salt and pepper to taste.
Y
IELD
: 4 S
ERVINGS
DESSERTS
RICE PUDDING
112 cup white rice
1 cup milk
l/2 cup sugar
1 tbsp. vanilla extract
Raisins (optional)
Combine rice, milk, sugar, vanilla extract, and raisins in Rice Bowl. Fill Water Reservoir to MAX level.
Steam for 35 minutes. Stir once while cooking.
Y
IELD
: 4 S
ERVINGS