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V E G E T A B L E S
VEGETABLES AU GRATIN
4
servings
1 cup raw carrots
1 cup celery
l/4
cup
butter
or margarine
l/4
cup grated cheddar cheese
2 raw baking potatoes
Salt and pepper to taste
Fill Water Reservoir to Max level. Peel the vegetables and cut them into 1
l/2
inch pieces. Place in Steaming Bowl. 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.
FRENCH STYLE PEAS
4
servings
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
Salt
and pepper to taste
1 tbsp. thyme
Fill Water Reservoir to Max level. Chop the
onion
and add it to the frozen
peas. Place in Steaming Bowl. Steam for 15 minutes. Save the liquid from
the Drip Tray and mix it with the peas if desired. Mix in butter, salt, pepper
and thyme to hot peas.
D E S S E R T S
RICE PUDDING
4
servings
cup fast cooking white rice
1 tbsp. vanilla extract
1 cup milk
Raisins (optional)
l/2
cup sugar
Fill Water Reservoir to Max level. Combine rice, milk, sugar, vanilla extract,
and raisins in Rice Bowl. Steam for 35 minutes. Stir once while cooking.
PEARS IN CHOCOLATE SAUCE
4
servings
4 whole pears
l/2
cup low calorie cream
Lemon
half
cup chocolate morsels
Fill Water Reservoir to Max level. Peel the pears and rub them with lemon.
Steam pears in Steamer Bowl for 15 minutes. Remove from Steaming Bowl
and set aside to cool. In the Rice Bowl (covered with aluminum foil), melt
the chocolate. Uncover, then add the cream, and steam for 2-3 minutes
uncovered. Drizzle pears with chocolate sauce and serve.
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