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Dimensions in parentheses are in
millimeters unless otherwise specified.
WOLF DINNER SENSOR RECIPES
MEXICAN CHICKEN
Makes 6 servings
Place in layers in a 3-quart (3 L) casserole
dish:
2 cups (380 g) instant rice
1 cup (240 ml) prepared fajita sauce mixed
with
1
/2 cup (120 ml) chicken broth or
bouillon
2 pkgs (10 oz (283 g) each) frozen seasoning
mix (onion, peppers, parsley and celery)
1 lb (450 g) boneless chicken breast,
cut into 1" (25) thin strips
Cover. Touch
RECIPES
, number
2
to select
Mexican Chicken
and then touch
QUICK
ON/START
.
At pause, stir together being certain that
chicken strips are separated and mixed into
the rice/sauce.
Re-cover. Touch
QUICK ON/START
.
At end, stir. Serve with buttered green beans
and toasted tortillas.
ITALIAN SALAD
Makes 6 servings
To cook pasta – Place in 3-quart (3 L)
casserole dish:
6 cups (1.4 L) very hot tap water
Cover. Touch
RECIPES
, number
3
to select
Italian Salad
and then touch
QUICK
ON/START
.
At pause, add:
8 oz (230 g) tricolored rotini or fusilli pasta
1 tsp (5 ml) oil
Do not cover. Touch
QUICK ON/START
. At
end, drain pasta and set aside.
To cook chicken – Place in greased 9" (229)
pie plate:
1 lb (450 g) boneless chicken breast,
cut into 1" (25) thin strips
Cover. Touch
QUICK ON/START
. At pause,
rearrange, moving less done pieces to outside
of pie plate. Re-cover. Touch
QUICK
ON/START
. 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 (75 g) sliced black olives
1 cup (90 g) shredded mozzarella cheese
1
/4 cup (40 g) red onion, chopped
3
/4 –1 cup (180–240 ml) oil-vinegar type
dressing with pesto
Toss together to coat all pieces. Serve immedi-
ately or chill to serve later. Ideal when served
with warm crusty rolls.