Filter
Top Products
20
L E T ' S C O O k
1. SAUCY CHICKEN
15 MINUTE RECIPES
(RECIPES SERVE 6)
15 Minute Recipes and From the Pantry each offer
five simple-to-prepare but great tasting meals. Follow
the specific directions on the Recipe Card and in the
Interactive Display.
• Suppose you want to use 15 Minute Recipes to cook
Saucy Chicken.
15 MINUTE RECIPES AND FROM THE PANTRY
PRESS
START
SEE
RECIPE
CARD
P R O C E D U R E D I S P L A Y
1
Touch 15 Minute
Recipes pad.
15 Minute
Recipes
2
SAUCY
CHICKEN
SEE
LABEL
Select desired 15 Minute Recipes setting by
touching desired number pad. (Ex: Touch
number 1 pad to select Saucy Chicken.)
SELECT
RECIPE
NUMBER
1
4
When the oven stops, the display will show
the instruction number on the Recipe Card.
CHECK
RECIPE
INSTRUC-
TIONS 2
5
CHECK
RECIPE
INSTRUC-
TIONS 3
Follow the Recipe
Card for ingredients
and instructions.
Follow the instruc-
tions on the Recipe
Card.
PRESS
START
Start
Touch On
Touch Start/Touch On pad.
At end, the display will show the instruction
number on the Recipe Card.
Follow the instruc-
tions on the Recipe
Card.
1. Place in a 3 quart casserole:
1 tablespoon oil
1
/2 pound mushrooms, sliced
1 onion, chopped
1 tablespoon minced garlic
Stir well and cover. Touch 15 Minute Recipes,
number 1 to select SAUCY CHICKEN and then
touch Start/Touch On.
2. Blend together:
8 ounces reduced fat cream cheese, softened
1
/4 cup milk
Stir into the cream cheese mixture:
1 10-ounce package of frozen peas
2 cups cooked thinly sliced chicken breast
Salt and pepper to taste
At pause, drain liquid from mushrooms, etc. Add
cream cheese/peas/chicken mixture and stir
together.
Re-cover. Touch Start/Touch On.
3. At end, stir in 1 cup shredded Monterey Jack cheese.
Serve on top of baked potatoes or cooked pasta.
2. HAWAIIAN PORK
1. Place in a 3 quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1-inch strips,
seasoned with salt and pepper
Stir well and cover. Touch 15 Minute Recipes, num-
ber 2 to select HAWAIIAN PORK and then touch
Start/Touch On.
2. Combine well in a large bowl:
1 cup peach or apricot preserves
1
/4 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
At pause, add preserves/barbecue mixture and stir
together well.
Re-cover. Touch
Start/Touch On.
3. At pause, add:
1 8-ounce can sliced water chestnuts, drained
1 green pepper, seeded and cut into 2-inch thin
strips
1 red pepper, seeded and cut into 2-inch thin
strips
1 20-ounce can pineapple chunks, drained
Stir to combine. Re-cover. Touch Start/Touch On.
4. At end, stir again.
Serve on cooked rice.
3
Touch Start/Touch On pad.
Start
Touch On