Oster 128342 - Manual (Page 5)

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R ECIPES
M ILANESE M INESTRONE
1 lb. ( 1 ⁄ 2 kg) chicken breast 2 cloves garlic, chopped
1 tbsp. basil ½ cup celery
½ cup fresh beans ½ tsp. thyme
½ tsp. oregano ½ cup onions, sliced
½ cup green pepper, chopped ½ cup mushrooms, sliced
½ cup squash, diced 2 cups tomatoes, diced, without skins or seeds
3 medium potatoes, 1 lb. ( 1 ⁄ 2 kg) fine noodles
peeled and diced
2 tsps. of Worcestershire sauce 1 cup Parmesan cheese
3 tbsps. margarine 2 quarts water
Salt
In the Oster ® Multi-Use Rice Cooker, pour water and boil chicken with the salt. When
chicken is cooked, remove and dice. Reserve the broth. In the Oster ® Multi-Use Rice
Cooker, melt butter, add garlic, onion, celery, green pepper, mushrooms, beans and
squash. Sauté until soft. Add the tomatoes, then the potatoes and sauté for 5 more
minutes. Add this mixture to the chicken broth, add Worcestershire sauce, the herbs
bouquet (basil, thyme, oregano), salt, chicken and noodles. Cook 10 minutes until the
potatoes are cooked, but firm. Add Parmesan cheese while stirring. Cook 2 minutes
longer. Serve and sprinkle with more cheese.
R ICE WITH C HICKEN
2 lb rice 1 onion
3 green peppers 2 carrots
4 cloves garlic celery to taste
4 chicken breasts 3 tbsps. salt
black pepper to taste oregano to taste
chicken broth, 1 envelope tomato paste
Cook the chicken in water, salt, black pepper, oregano, chicken broth in the Oster ®
Multi-Use Rice Cooker. When done, shred the chicken in the water in which it was cooked
and add green peppers, onion, garlic, celery and carrots, everything well chopped. Cook 10
minutes, and add tomato paste and shredded chicken. After the sauce is cooked, add the
uncooked, washed rice and cover the rice somewhat more than normal.
R ECIPES
R ICE AND T UNA S ALAD
2 cups cooked rice 2 peppers in vinegar*
1 can tuna 3 1 ⁄ 2 oz. (100g) green olives
3 hard-boiled eggs Mayonnaise
Salt and pepper Lettuce leaves
Olive oil Vinegar
Cook the rice in the Oster ® Multi-Use Rice Cooker in the traditional manner, remove
and place on a platter until it is completely cool. Dice the cooked peppers and slice the
eggs. Shred the tuna and add along with the remaining ingredients to the rice, reserving
some of the egg slices and olives to garnish the salad. Season with olive oil, salt, pepper
and vinegar. Serve the salad on a platter with lettuce leaves and garnish with
hard-boiled egg and olives.
* Peppers in vinegar: wash and cut the peppers in two lengthwise. Remove the seeds
and cook the peppers in a saucepan with two cups water and one-half cup vinegar
with a pinch of salt. After 15 minutes, remove from heat.
R ICE P UDDING
1 cup rice 3 cups water
1 cinnamon stick 2 whole cloves
1¾ cup evaporated milk 1¼ cup condensed milk
1 tsp. grated lemon ½ cup dark raisins
and orange peel
1 tsp. vanilla ¼ cup grape brandy
1 egg yolk Powdered cinnamon
In the Oster ® Multi-Use Rice Cooker, cook the pre-washed rice with 3 cups of water,
cinnamon stick and cloves. Once the rice is cooked, add evaporated and condensed milk,
grated lemon and orange peel, and raisins. Continue stirring until set. Add vanilla, grape
brandy and the egg yolk well beaten. Sprinkle with cinnamon and serve.