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22
L E T ' S C O O k
FROM THE PANTRY
(RECIPES SERVE 6)
1. BEEF WRAPS
1. Place in a 2-quart casserole:
1 pound ground beef
Break apart and cover. Touch From the Pantry,
number 1 to select BEEF WRAPS and then
touch Start/Touch On.
2. At pause, drain fat and break ground beef into small
pieces. Add to casserole:
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/Touch On.
3. At end, stir well and place in 8 warmed corn tortillas.
Top with 1 cup shredded Cheddar cheese.
2. MEXICAN CHICKEN
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 (on-
ion, 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/Touch On.
2. At pause, stir together being sure that chicken strips
are separated and mixed into the rice/sauce.
Re-cover. Touch Start/Touch On.
3. At end, stir.
Serve with buttered green beans and toasted tortillas.
3. ITALIAN SALAD
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/Touch On.
2. At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
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. Touch Start/Touch On.
4. At pause, rearrange, moving less done pieces to the
outside of the pie plate.
Re-cover. Touch Start/Touch On.
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.
4. TUNA MACARONI
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/Touch On.
2. At pause, add:
2 cups elbow macaroni
1 teaspoon salad oil
Do not cover. Touch Start/Touch On.
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
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/
Touch On.
4. At end, stir again.
Serve with fresh carrot sticks, tossed salad and
dinner rolls.
Cover. Touch
Start/Touch On.