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4. TUNA MACARONI
1 To cook macaroni: Place in 3-quart casserole:
6 cups very hot tap water
Cover. Touch Preset Recipes, 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
16
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.
5. GARDEN MEDLEY
1 Place in 2
1
/2-quart casserole:
1 pound peeled baking potatoes, cut into eighths and thinly sliced
114
1
/2-ounce can diced tomatoes
2 teaspoons minced garlic
1 teaspoon thyme leaves
Cover. Touch Preset Recipes, number 5 to select GARDEN MEDLEY and then
touch Start/Touch On.
2 At pause, stir well and add:
1 16-ounce package frozen stir fry mixed vegetables
2 cups thinly sliced summer squash
Re-cover. Touch Start/Touch On.
3 At end, sprinkle top with 4 ounces shredded Cheddar cheese.
Serve with spinach salad and chilled melon.