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2014-12-11
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RIVAL.: _ Automatic Steamer and Rice Cooker *.. ~ --- ---. -- MAnE IN 'rHI~ USA . Model 4450 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. not recommended by this appliance manufacturer may cause hazards. 2. Do not touch hot surfaces. Use pot 8. Do not use outdoors. holders when removing cover or handling hot containers. 9. Do not let cord hang over edge of table or counter, or touch hot sur3. To protect against electrical shock, do faces. not immerse cord, plug, or base unit in water or other liquid. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 4. Close supervision is necessary when appliance is used by or near children. 11. Extreme caution must be used when 5. Unplug from outlet when not in use. moving an appliance containing hot Unplug before putting on or taking off food, water, or other hot liquids. parts, and allow to cool before cleaning. 12. To disconnect, remove plug from wall outlet. 6. Do not operate any appliance with a damaged cord or plug, or after the 13. Do not use appliance for other than appliance malfunctions or has been intended use. damaged in any manner. Contact 14. Lift and open cover carefully to avoid Rival's Customer Service Department scalding, and allow water to drip into ./ (see warranty). steamer. 7. The use of accessory attachments SAVE THESE INSTRUCTIONS A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. An extension cord IJ)ay be used with care; however, the marked electrical rating should be at least as great as the electrical rating of the steamer. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or tripped over. • This appliance is for HOUSEHOLD USE ONLY. Refer servicing to qualified service personnel. No u,er-serviceable parts inside. POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other). As a safety feature this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician_ Do not attempt to defeat this safety feature. LIMITED ONE-YEAR WARRANTY The Rival Company warrants this product to be free from defects in materials or workmanship for one (1) year from date of original purchase. If you have a claim under this warranty please follow these procedures: 1) Within the first 45 days from date of original purchase, defective product should be returned to original place of purchase for replacement (with proof-of-purchase). 2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective product if it is delivered freight prepaidduring that period to an authorized service station. To obtain warranty service contact our CUSTOMER SERVICE DEPARTMENTbetween 8:00 a.m. and 4:30 p.m. Central Standard Time, Monday through Friday (for prompt service have model number and sales receipt ready) In U.S. and Canada call: 1-800-557-4825 In Mexico: Defective product should be returned to place of purchase. Or, you may write to Rival's Service Division, 217 East 16th St., Sedalia, MO 65301. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This warranty is extended only to the original purchaser and does not apply'fo commercial use, unreasonable use, or to damage to the product (not resulting from defect or malfunction) while in the possession of the consumer. The Rival Company disclaims all responsibility for consequental,.incidental, or commercial losses caused by the use of this product. Some states do not allow this exclusion or limitation of incidental or "onsequentiallosses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal rights. and you may also have other legal rights which vary from state to state. • ••... as 2 Know Your Steamer Steamer Basket A shallow container with slots allows excess water to drain High-Domed Cover Provides a snug seal, yet allows ample food stacking to 3 away. Use,to steam vegetables, fish, shellfish or other dishes with- 112". Rice Bowl out a sauce. Oval shape accomodates hard-to-fit foods. Deep container is used to cook rice (8-cup Inner Water Reservoir capacity) or other dishes that have a sauce or use liquid. and Heating Well Water is heated and tums to steam which circulates around the food. The amount of water used Outer Water Reservoir Liquid draining from cooked food will collect here. Because this determines the cooking time. Indicator Light Glows when unit is operating. Goes out to indicate food is done. If the unit has turned off area is not heated, food particles and liquids can not scorch. and is still plugged in, the indicator light and the steamer may begin to cycle on and off. Unplug after cooking. To Use 1 2 Pour specified water into water reservoir, amount coveringof heating well.inner See charts and recipes for amount required. Place vegetables, fish, or other foods without sauce or liquid, in basket. NOTE: Steamer 3 Cover. 2 Basket and Rice Bowl can not be used at the same time. Plug into 120V AC wall outlet. When; water boils dry, food is done and light will go out. Place rice, or other foods with sauce or liquid, in bowl. Uvnplug after food is cooked. Important Points • Before using first time, wash steamer (see below) may be evident during initial use. This is normal with many heating appliances and will not recur. It does not effect safety of unit. • Slight odor or smoke • Polished or waxed surfaces: Avoid placing unit on any surface or under any wall cabinet that can be marred by steam or water droplets. • Use clean water only in inner water reservoir and heating well. Do not use wine, broth or other liquids. Do not add salt, pepper or other seasonings to water. The appliance and accumulated steam will be hot. Using hot pad, lift cover carefully to allo'jVsteam to escape safely. Hold cover over unit to let moisture drop into steamer. Use hot pads to lift basket or bowl. • Caution: • Brush or wipe heating well with white household vinegar after each use. See below for complete cleaning • Don't leave unattended - information. cooking time is short. • A bit of water may remain in the inner water reservoir even when heating well boils dry. This is normal. Hints • Cooking times are estimates and are affected by size and temperature of food, desired degree of doneness, and the temperature of water used for steaming. Water amounts may be adjusted. • If steamer has shut off and food is not to desired doneness, add cold water to inner water reservoir, replace food and cover. Unit will turn back on shortly and resume stearning. Note: Steaming times may be slightly different when cold water is added to a hot unit. The ternperature of the water and degree of food doneness will affect steaming time. • Accumulated steam allows foods to continue cooking slightly even after unit has To Clean • Rice Bowl, Steamer CAUTION: Basket and Cover: Base: Scrub heating well with white household vinegar after each use. This will prevent calcium or other mineral • Heating , 4 Downloaded from www.Manualslib.com manuals search engine • Altitude affects the temperature at which water boils and thus the cooking time. It's especially true at high altitudes where longer cooking times are necessary. • Rice bowl may be used to store food in refrigerator. Do not use rice bowl or basket in oven, microwave oven or on range top. • Smaller foods steam faster than larger ones; a single layer cooks faster than several layers. Foods of uniform size will cook more evenly; arrange in center of basket. Try not to block steam vents. Unplug. Never immerse heating base in water. As some foods may stain, we recommend cleaning the rice bowl and steamer basket with vegetable oil. Coat the bowl and basket with vegetable oil and wipe clean Then wash the bowl, basket and cover in hot, soapy water, rinse and dry. Or wash on top rack of dishwasher. Prolonged dish;~ washer use may fade printing. 'Do not 'use abrasive cleansers . '. shut off. To avoid overcooking, remove food. deposits from collecting. If mineral deposits are allowed to accumulate, a "tea kettle whistle" will result and, in extreme cases, unit could turn off before food is cooked. • If a heavy mineral deposit has collected, pour 2 tablespoons of liquid Dip-It 2® into the heating well. Allow to stand about 15 minutes. Brush and rinse thoroughly. .' Wash both reservoirs with soapy water, rinse and dry. A small brush is handy when washing base. Guide to Steaming Time~ l \ The amount of water poured into the /4 3the cup cups fill)fiil) inner water reservoir determines (maximum Reser~oir steaming time. This chart provides 12'12 an(minimum 11/4 3/4 cups 11/2 2 cup cups estimate of the steaming times according to. various amounts of water. It's a handy guide when adapting your own recipes to the steamer. min. 38-39 24-26 26-30 43-44 min. min. min. Water in 45-5019-22 10-12 16-17 Time* min. Approximate min. 6-7 min. 112 cup Reminder The Rival Steamer is automatic. Timing begins when the unit is plugged in. When adapting recipes, timing should not be compared to other methods of steaming where timing begins after the water has come to a boil. • Times are based on adding cold water to a cold unit. If water is added to a hot unit, times will be slightly different. Questions and Answers Q Why in theshould inner water only water reservoir? be used A Q When steaming do I put water in bothrice, the why reservoir and the rice bowl? Water the inner reservoir flows into theinheating well. Any liquid other than clean water will cause burning of residues and may clog heating well. A Q Q A A Do I need to cover when steaming ricethe or rice otherbowl dishes? No, not unless indicated in the specifically recipe. For example, breads or puddings may need to be covered with aluminum foil before adding the steamer cover. Testing shown that this rice in method has makes fluffy, tender the least amount of time. What if the when food isn't as done as I prefer the steamer shuts off? This due to variations in themay sizeoccur and freshness of food, temperature of the food and water, and even altitude. To steam longer, carefully lift steamer basket or rice bowl and pour water into the inner reservoir. Replace food, cover and continue to steam. (114 cup water adds 4 to 5 minutes.) This method also is useful if you need to stir the dish or add additional ingredients . • Vegetables Hints o Use steamer basket for fresh or frozen vegetables. o Season the vegetables after steaming. o If preparing more vegetables (fresh or frozen) than quantity listed, increase water amount by 1/4 cup to extend cooking time. Exception: If a sauce or liquid is to be kept on the vegetables, use rice bowl. See examples on page 20. o o o Thoroughly clean the vegetables. Cut off stem; peel if desired. Cut or chop. Smaller pieces steam faster than larger ones. Vegetables retain more flavor and nutrients if steamed just until tender, but still slightly firm. Frozen Vegetables o Frozen vegetables should not be thawed before steaming. o Temperature of frozen food will affect cooking time. Adjust water volume and cooking time as desired. Quality, freshness and size may affect timing. Adjust water volumes and cooking times as desired. Frozen Unless otherwise noted, times given are based on 'I Approx. Time 24-26 10-12 16-17 Cups of Water I 19-22 Variety inCut Minutes Green or Wax, Cut .. .' -..... eSt 6 Downloaded from www.Manualslib.com manuals search engine 7 package 11/4 3/4 11 Y2 11114 11/4 1% (76 ounces) frozen vegetables -.- \ - rs - BeetsBrussels 2'/2 Approx. OnorCob Time Sprouts < New % 1'/4 10-12 16-17 26-30 Greens Red White 3-5 1V2to2lbs. 11b. % 14 ears lb. lb. 1% 2f3 3/4 V2 '/3 V4 1V2inch 19-22 24-26 24-26 1% V2 Potatoes 36-37 43-44 8-9 % Halved Quantity 2% 1V2 14-16 Cups of medium lb., whole, head, 2f3 with cut sliced whole, shelled tops trimmed Cut 3Sliced to 2 small 6Water whole, sliced head, sliced small approx. 1 lb. 4V21b. V2 1lb. whole pound lb., thinly thinly (not sliced sliced stuffed) Cauliflower 1 medium, bunch, ~ thinly diced sliced ~into lb., peeled, thinly Rutabaga Winter in Minutes Green or Wax Summer 6 wedges --Turnips .: , -~~ 11/4 1V4 1 Fresh Vegetables 7 Rice, Grains and Cereals • To vary the flavor of the rice, use other liquids in place of water in rice bowl. Use the same amount of liquid as water indicated in chart. Suggestions include broth, consomme or wine. Remember: Use only clean water in the inner water reservoir. Rice Step 1: Put both rice and water in rice bowl. Step 2: Pour specified amount of water in inner water reservoir (see chart). Step 3: Cover and steam. • Add chopped onions, minced parsley, almonds or sliced mushrooms to rice in rice bowl. It flavors as it cooks. • There are many types of rice. Follow specific directions for the variety used. Grains and Cereals • For firmer rice, slightly decrease water in both rice bowl and inner water reservoir; for softer rice, slightly increase water in both areas. • To prepare other grains such as wheat or oatmeal, pour water into rice bowl. Cover and steam to heat water. Add grain to hot water and steam again. Follow water volumes and steaming times indicated in chart. • Rice may be seasoned with salt, pepper or butter before or after cooking. Don/t Forget Rice for Breakfast Hot cooked rice .•. with butter or margarine, cream and sugar. touch of flavor, sprinkle a small amount of cinnamon on top. For an added Rice with fruit ... makes a delightful change for breakfast or a mid-morning snack. Top hot cooked rice with cream, sugar and slices of fresh, canned or frozen fruit. Rice Pilaf . -' 1 cup raw converted rice 2 tablespoons minced onion 1/4 cup minced parsley (or 1 tablespoQn dry parsley flakes) (Serves 4) 2 tablespoons butter or margarine .,: ; 1 can (3 ounces) sliced mushrooms, drained 1/2 teaspoon salt 11/4 cups chicken broth • Combine all ingredients in rice bowl. Cover and steam. Time: 36-37 min . 8 Water: 1 % cups Rice, Grains and Cereals Rice WATER Minutes Water 23 1stated 45-50 38-39 21/2 11/2 11/4 21/2 1 2 13/4 12inless 10-12 1/2 36-37 26-30 43-44 31/2 40-42 11J2 21/4 3 3 Mix 1/2 1time Cups of 11/2 ¥4CUP The cooking package toCups double of (Cups of Enough Water) Approx. Timeon Quick Cooking) calls for (See Guide, Steaming page Time 7.) RESERVOir than package Other Grains Oatmeal, Regular Step 1: Pour 1 cup water into rice bowl. Add water to reservoir and steam to heat water in rice bowl. Step 2: Add % cup oats and V4 teaspoon salt to hot water in rice bowl. Add water to reservoir and steam until oats are done. Wheat, Cracked. Step 1: Pour 2 cups water into rice bowl. Add water to reservvir and steam to heat water in rice bowl. Step 2: Add 1 cup cracked wheat cereal. Add water to reservoir and steam until wheat is done. 10-12 14-16 19-22 26-30 9 /. Fish and Seafood Hints o o o o o Place fish in the steamer basket. If fish or seafood is to be poached or cooked in sauce, use rice bowl. Season fish as desired. Add lemon wedges and herbs before steaming. Add butter or margarine after steaming. Fish is done when it flakes easily with a fork and is opaque in color. Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Extend steaming time when preparing frozen fish. "Boiled" Shrimp: Place 1 pound medium shrimp in shells in steamer basket. Sprinkle with 1 tablespoon shrimp or crab boiling spices. Steam using 112 cup water (10 to 12 minutes.). o Seasoned Fish: Place fish (whole, dressed, fillet or steak) in rice bowl. Drizzle with melted butter, lemon juice, white wine or other liquid. Season as desired. Steam using 112 cup water for whole, dressed or fillets (10-12 minutes), or 1 cup water for steaks (19-22 minutes). o Hot Deviled Butter (excellent dipping sauce to serve with steamed lobster, crab or shrimp). Combine in saucepan: 11/2 cups butter or margarine, 2 tablespoons chili sauce, 2 teaspoons Worcestershire sauce, 2 tablespoons prepared mustard, 2 drops Tabasco sauce, 1 tablespoon lemon juice, and 1 teaspoon dry parsley flakes. Heat until melted, stirring to blend well. Court Bouillon Poaching Prepare either of the following seasoned liquids. Add fish to the hot liquid in rice bowl. Cover and poach according to chart. 10-12 16-17 '/4 6-7 1" % Water inness Minutes Thick112 1/411 Cups Approx. of Time 1J4 1/2 1 1/2 1 1/211 112 112 112 1 Quick Poaching Liquid 1 cup water 2 whole peppercorns 1/2 bay leaf 1 teaspoon lemon juice Combine all ingredients in rice bowl. Cover and steam. Water: l/2 cup Time: 10-12 min . • Do not strain; add fish to hot 112 1 onion, sliced carrot, sliced small green onion, sliced stalk celery, sliced teaspoon fresh minced parsley teaspoon thyme leaves t"easpoon dill weed bay leaf cup water cup white wine peppercorn • Combine all ingredients except wine and peppercorn in rice bowl. Cover and steam. Add wine and peppercorn midway through cooking. Water: 1l/2 cups Time: 2630 min. • Strain and return liquid to nce bowl. Add fish to hot liquid. Water l Fish and Seafood , Cups ofin in Minutes 8-9 1/3 the 314 shell lb. red. 19-22 fork. 1f2 Cook until fish and 10-12 16-17 24-26 flakes tender hot until 8 2112 1-inch % 3/4 1lb. to lb. 412 11/4lb. 11/4Ibs. thick Approx. Time Quantity 111/4 112 lb., shucked Steam just 1f2to 112 1 pound, 1to pound lb., % fresh pound fresh Steam just 3 pounds, fresh easily with Variety Suggestions until red Whole Medium Soft-shell Whole, LiveClaws King Crab Cherrystone or Crab until open. pink. until hot. just Steam 11 Eggs • Using steamer basket, eggs may be cooked in the shell or crack.ed into cups . • Using rice bowl, eggs may be scrambled. ' 19-22 1 Minutes 1-4 '12 in 10-12 1-12 Water 1-12 Approx. Quantity Time if desired. Add water to reservoir and steam in rice bowl. Soft-Cooked custard cup. Season with salt, until Step poached. 1:and Pour 2 cups water in into rice hot bowl. Add Step 2: water Crack egg inbutter small bowl, slide into pepper individual-size or heat margarine, proof Stir eggs halfway through cooking. Scambled: Beat together 6 eggs and 2 tablespoons - Miscellaneous Custard: Prepare according to favorite recipe. 19-22 10-12 26-30 6-7 45-50 36-37 each with aluminum 6-10 ounce individual Dinner Rolls, Buns: Docasseroles: not wrap of or steaming. cover. add Hotbuns Dogs during last foil. 1-2 minutes 1-1'12 Dried Quarts: Fruit: in single layer.not thawed. Sweet Rolls,Arrange Doughnuts: Frozen, 12 Cups '12 1 of Use steamer basket unless otherwise '/, 3'12 '12 1'12 1'12 1 1% noted. :Main Dishes Guide to Recipes The recipes in this book are just a sampling of the wide variety of foods that you can prepare. When preparing the recipe, be sure to use the steamer basket or rice bowl as directed. The water required in the inner water reservoir and approximate cooking time is listed under each recipe. Multi-step recipes indicate two or more volumes of water and two or more steaming times. This method allows for the stirring of food, addition of ingredients, or when required total steaming time exceeds maximum capacity of the steamer. For multi-step recipes, steam the first time using initial amount of water indicated. When cooking ends, follow other directions, if any (the addition ofingredients, stirring, etc.). A second amount of water is then added to the inner water reservoir, and steaming resumes. ' Chicken and Rice (Serves 3) Polish Sausage Supper (Serves 4) 2 potatoes, peeled and cut into 1/2-inch pieces 1 pound smoked sausage 1 can (16 ounces) sauerkraut 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar 1/2 teaspoon caraway seed • Place potatoes in- steamer basket. Cover and steam. Water: 1/2 cup Time: 10-12 min. • Slice sausage into 1/2-inch pieces. Place sausage in rice bowl. Top with steamed potatoes. Cover with sauerkraut and sprinkle seasonings on top. Cover and steam. Water: 2 cups Time: 38-39 min. Stuffed Green Peppers (Serves 4) 1 pound ground chuck 1 small onion, chopped 1 can (8 oun~es) tomato sauce 1 cup cooked rice 1 teaspoon prepared horseradish Dash of hot pepper sauce 1/2 cup (2 ounces) shredded American cheese 4 green peppers, seeded with tops removed 3 tablespoons catsup 3 chicken breast halves 1/2 cup whit~ wine 11/4 cups water 1 cup raw converted rice 1/4 cup chopped green onion 1 tablespoon instant chicken bouillon granules 1/2 teaspoon pepper 1/2 cup roasted peanuts 3 teaspoons soy sauce • Place chicken in steamer basket. Cover and steam. Water: 11/2cups . '. Brown ground chuck and onion in skilTime: 26-30 min. -let; drain. In mixing_bowl, combine • Removechicken from the bone and cut ground chuck mixture with remaining ingredients except green peppers and into bite-size pieces. In rice bowl,comcatsup. bine chicken with remaining ingredi• Stuff green peppers with meat mixents except peanuts and soy sauce. ture; top with catsup. Place in steamCover and steam. Water: 2 cups er basket. Coverand steam. Time: 38-39min. Water: 1V2cups Time: 26-30 min. • Add peanuts and soysauce. Coverand steam. Water: V4cup Time: 6-7min. 13 Fish and Seafood Parmesan Scallops 4) (Serves 1/4 cup butter or margarine, melted 1 teaspoon cornstarch 1112pounds shucked sea scallops, cut in 2 or 3 slices 3 green onions, finely chopped 2 tablespoons fresh minced parsley or 2 teaspoons dried parsley flakes 1/4 cup ,white wine 2 tablespoons grated Parmesan cheese • Combine melted butter and comstarch in rice bowl. Stir to blend well. Add remaining ingredients except cheese. Cover rice bowl with aluminum foil. Cover and steam. Water: 1 cup Time: 19-22 min. • Uncover and stir well. Sprinkle with cheese. Recover with foil. Cover and steam. Water: 1/2cup Time: 10-12 min. Trout With Herb Stuffing (Serves 2-3) 2 to 3 pan-dressed trout, fresh or thawed II. teaspoon salt 2 cups herb stuffing 113cup butter or margarine, melted 1/2 cup sliced fresh mushrooms 113cup sliced green onion I tablespoon chopped parsley I tablespoon chopped pimento 2 teaspoons lemon juice 1/4 teaspoon margarine • Wash and dry trout. In mixing bowl, combine remaining ingredients. Stuff fish and place in steamer basket. Cover and steam. Water: 11/2 cups Time: 26-30 min. 14 Salmon With Wine Sauce (SerVes 4) 4 salmon steaks, I-inch thick 2 tablespoons melted butter or margarine 2 tablespoons white wine I tablespoon fresh minced parsley I small clove garlic, minced 1/2 teaspoon salt • Arrange steaks in rice bowl. Combine all remaining ingredients and pour over fish. Cover and steam. Water: 1 cup Time: 19-22 min. Spanish Paella (Serves 4-6) 1 pound chicken pieces 1/4 cup flour, seasoned with salt and pepper 1/4 cup olive or salad oil 2 carrots, peeled and sliced into 1/2-inch pieces 1/2 cup chopped onion 1 stalk celery, with leaves 1 cup chicken broth 1 clove garlic, minced 2 tablespoons chopped pimento lJ4 teaspoon ground oregano 1/4 teaspoon ground saffron 1/2 cup raw converted rice 1 package (9 ounces) frozen artichokes 8 ounces fresh or frozen shelled shrimp 6 small clams in shells, washed • Coat chicken with flour. In skillet, brown chicken in hot oil for 20 min.utes. In rice bowl, combine remain"'ing ingredients except artichokes, shrimp and clams. Place chicken pie<;es on top. Cover and steam. W~~er: 2 % cups Time: 44-45 min. • Adtl artichokes, shrimp and clams. Cover and steam. Water: 213cup Time: 14-16 min. Ethnic Dishes Chinese Pepper Steak (Serves 4) 1 pound sirloin, sliced into thin strips 1 tablespoon sugar 1 tablespoon sherry 1 tablespoon soy sauce 2 tablespoons oyster sauce 1 tablespoon oil If2 teaspoon salt 2 teaspoons cornstarch 1/4 cup chopped onion Ifa cup sliced celery 1 red or green pepper, seeded and sliced into thin strips 1 tomato, diced cheese and half of the prepared sauce. • Dip tortilla in sauce and place 1 to 2 tablespoons of beef filling in the center. Roll up and place in rice bowl. Repeat for remaining tortillas. • Pour remaining sauce over enchiladas and top with remaining cheese. Cover and steam. Water: 3f4 cup Time: 16-17 min. Jambala1!a (Serves 4Y 1/2 • Combine all ingredients except tomato in rice bowl. Cover and steam. Water: 2/a cup Time: 14-16 mIn. • Add diced tomato and stir. Cover; steam. Water: 1 cup Time: 19-22 mIn. Enchilada Casserole (Serves 4) 1 can (141/2 ounces) whole tomatoes 1 small onion, cut into pieces 1 clove garlic, minced 1/2 teaspoon ground red pepper If2 teaspoon salt 1 can (6 ounces) tomato paste 1 pound ground beef, browned 2 cups (8 ounces) shredded Cheddar cheese 10 corn tortillas • To prepare sauce, blend tomatoes' and liquid with onion and garlic in a blender or food processor. Pour into medium-sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5 to 10 minutes. In mixing bowl, combine browned ground beef, half of the If2 1/2 1 1 1 1 2 J 1/4 I/S 1 8 pound smoked sausage cup chopped green pepper cup chopped onion clove garlic, minced tablespoon flour can (14 If2 ounces) whole tomatoes cup water teaspoons dried parsley tablespoon Worcestershire sauce teaspoon whole thyme teaspoon ground red pepper cup raw converted rice ounces shrimp, peeled and deveined • Place sausage, green pepper, onion and garlic in rice bowl. Cover and steam. Water: 1/2 cup Time: 10-12 mIn. • Stir flour into sausage mixture. Blend well. Add remaining ingredients except shrimp. Cover and . steam. Water: 2 1/2 cups Time: 4344 min. • Add shrimp. Cover and steam. Water: 1/2 cup Time: 10-12 min. 15 Low Calorie Stuffed Cabba!le (Serves 4Y Rolls 8 leaves from 1 small head 1 1/4 1J4 1 1J4 I/S 1 1 1 cabbage pound lean ground beef cup finely chopped onion cup finely chopped green pepper teaspoon Worcestershire sauce teaspoon garlic salt Dash Tabasco sauce teaspoon dry mustard teaspoon prepared horseradish cup tomato juice teaspoon Italian seasoning • Core cabbage and place in steamer basket. Steam just until outer leaves are wilted and separate easily. Water: 112 cup Time: 10-12min. • Brown ground beef and drain well. Add onion, green pepper, Worcestershire sauce, salt, Tabasco sauce, dry mustard and horseradish. Stir to blend well. Place a rounded tablespoon of filling on each leaf and roll. Stack in rice bowl. • Blend tomato juice and Italian seasoning. Pour- over cabbage rolls. Cover rice bowl with aluminum foil. Cover and steam. Water: 11/4 cups Time: 24-26 min. Seasoned Mushrooms (Serves 2) 10 to 12 whole mushrooms 112 teaspoon Italian seasoning • Wash mushrooms. Place in rice bowl. Sprinkle with Italian seasoning. Cover and steam. Water: lf3 cup Time: 8-9 min. 16 Carrot Medley (Serves 8) 4 cups thinly sliced and pared carrots 1 small onion, thinly sliced and separated into rings Dash of salt 2 teaspoons dried parsley flakes 1 teaspoon sugar Dash of salt 1 teaspoon instant chicken bouillon granules • Combine all ingredients in rice bowl. Cover and steam. Water: 11/2 cups Time: 26-30 min. Smothered Sole (Serves 4) 1 pound sole fillets 112 cup finely chopped green onion 1f4 cup finely chopped green pepper 1 cup sliced mushrooms 1 small tomato, chopped 1f4 teaspoon dill weed • Arrange fish fillets in single layer in steamer basket. In order listed, top with all remaining ingredients. Cover and steam. Water: 112 cup Time: 10-12 min. Snappy Salad Idea Steam bite-size pieces of cauliflower, broccoli, carrots or green beans just until crisp-tender. Toss with low-calorie Italian salad dressing ...refrigerate several hours ...enjoy with a clear conscience! Side Dishes Corn Combo .(Serves 4) 1f3 cup chopped celery 1/3 cup chopped green pepper 1 package (10 ounces) frozen whole kernel corn, defrosted 1 can (8 ounces) tomato sauce 1 can (4 ounces) mushroom stems and pieces, drained 1 tomato, peeled and chopped 2 teaspoons brown sugar 1/2 teaspoon onion powder 1/4 teaspoon garlic salt Dash black pepper Dash of liquid hot pepper sauce 1 tablespoon catsup • In rice bowl, combine celery and green pepper. Cover and steam. Water: 112cup Time: 10-12 min. • Stir in all remaining ingredients. Cover and steam until heated through. Water: 11f4 cups Time: 24-26 min. Creamy (Serves Lite Potatoes 3) 6 whole new potatoes 1/2 cup plain non-fat yogurt 1/2 teaspoon seasoned salt 1 teaspoon dill weed • Scrub potatoes and arrange in steamer basket. Cover and steam. Water: 1 % cups Time: 36-37 min. • Meanwhile, in serving bowl, combine yogurt and seasonings. Fold hot potatoes into sauce. Almond (Serves Bmssels Sprouts 3-4) .1 package (10 ounces) frozen brussels sprouts 1 tablespoon butter or margarine 1f4 cup slivered almonds 1/2 teaspoon instant chicken bouillon • Place brussels sprouts in steamer basket. Cover and steam. Water: 1 cup Time: 19-22 min. • Place brussels sprouts in rice bowl with remaining ingredients. Cover and steam. Water: 1/4cup Time: 6-7 min. Italian (Serves Extravaganza 4-6) 1/2 bunch broccoli, cut in flowerettes 1/2 head cauliflower, cut in flowerettes 1 zucchini, sliced 1/2-inch thick 8 ounces mushrooms 1 cup cherry tomatoes 1/2 teaspoon garlic salt 2 to 3 tablespoons grated Parmesan cheese • Arrange vegetables except tomatoes in steamer basket. Cover and steam. Water: % cup Time: 16-17 min. • Add cherry tomatoes. Sprinkle all with salt and cheese. Cover and steam. Water: 1/4cup Time: 6-7 mIn. Company Rice (Serves 3) 1 can (10 1/2ounces) beef 2 tablespoons butter or consomme margarine, cut into pieces 1 can (4 ounces) sliced If2 cup raw long-grain rice mushrooms 1/3 cup chopped onion • Combine all ingredients in rice bowl. Cover and steam. Water: 3 cups Time: 45-50 min. 17 Fruits Baked Ambrosia 2 1 2 1112 1 1fa 2 4 (Serves 4) large oranges can (8 ounces) pineapple chunks, drained tablespoons coconut tablespoons brown sugar tablespoon honey teaspoon almond extract tablespoons almonds (whole or slivered) maraschino cherries • Cut oranges in half crosswise. Free fruit from shell carefully with a grapefruit knife. Separate orange sections. :. Toss together orange sections, pineapple, coconut, brown sugar, honey, almond extract and almonds in mixing bowl. Mound into shells. Top each with a cherry. Place shells in steamer basket. Cover and steam. Water: l/2 cup Time: 10-12 min. Candied (Serves Steamed Apples 6) 8 medium cooking apples, peeled, cored and chopped 1f4 cup red hot candies lis cup brown sugar Dash nutmeg • Place apples in rice bowl. Cover; steam. Water: 1 cup Time: 19-22 min. •• Stir in red hots, brown sugar and nutmeg. Cover; steam. Water: 2/3 cup Time: 14-16 min. Sunshine(Serves Fruit6 -8) Compote 1 package (6 ounces) dry mixed fruit 1 package (6 ounces) dry apricots 1 can (16 ounces) peaches in heavy syrup, drained lis cup orange juice 2 tablespoons honey • Combine all ingredients in rice bowl. Cover and steam. Water: 1 cup Time: 19-22 min. Mapled Bananas (Serves 4) 2 tablespoons butter or margarine 3 tablespoons maple-flavored pancake syrup 5 bananas, peeled and sliced into liz-inch pieces 1 tablespoon lemon juice • Place butter in rice bowl. Cover; steam. Water: 1/4 cup Time: 6-7 mIn. • Stir in syrup. Add bananas. Stir to coat bananas with syrup mixture. Cover and steam. Water: 1/2 cup Time: 10-12 min. Sprinkle with lemon juice. Serve warm. Cranberry Sauce 1 pound cranberries 2 cups sugar llz cup water • Combine all ingredients in rice bowl. Cover and steam. Water: 11/2 cups Time: 26-30 min. Breads and Puddings Banana Bread (Makes 1 loaD 3/4 cup all-purpose flour ]13 cup brown sugar ]13 cup butter or margarine, softened 3 tablespoons milk 1 egg J.]/2 teaspoons lemon juice 1/2 teaspoon baking soda 1f4 teaspoon salt 1f4 cup chopped nuts 1/2 cup mashed bananas • Combine all ingredients except bananas in mixing bowl. Beat at medium speed for 2 minutes. Stir in bananas. Pour batter into greased and floured rice bowL Cover rice bowl with aluminum foil. Cover and steam. Water: 3 cups Time: 45-50 mm. • Pick inserted in center should come out clean. If not done, add water and continue to steam. Water: 1 cup Time: 17-21 min. . Boston Brown Bread (Makes 1 loaf) 3/4 cup flour ]/2 teaspoon baking powder ]/2 teaspoon baking soda ]/2 teaspoon salt 1f2 cup yellow cornmeal ]/2 cup whole wheat flour ]/2 cup molasses 1 cup buttermilk ]/2 cup raisins • Combine flour, baking powder, soda, salt, cornmeal and whole wheat flour. Add remaining ingredients and beat well. Pour batter into greased and floured rice bowl. Cover rice bowl with aluminum foil. Cover and steam. Water: 3 cups Time: 45-50 min. • Pick inserted in center should come out clean. If not done, add water and continue to steam. Water: 1 cup Time: 19-22 min. Printed in U.S. I·~ I " Breads and Puddings I Steamed Pumpkin Pudding (Makes 1 loaf) 1f4 cup butter or margarine 2/3 cup brown sugar 3 tablespoons sugar. 2 eggs 1 cup plus 2 tablespoons flour 1/4 teaspoon salt 1f2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1f4 teaspoon nutmeg 2/3 cup canned pumpkin 1fa cup sour milk (or 1 teaspoon vinegar plus milk to measure 1/3 cup) 1/4 cup chopped walnuts • Cream butter and sugars. Beat in eggs. Stir together flour,salt, soda and spices. Mix together pumpkin and sour milk. Add dry ingredients to creamed mixture, alternately with pumpkin mixture. Mixwell after each addition. Stir in nuts. Pour into greased rice bowl. Cover rice bowl with aluminum foil. Coverand steam. Water: 3 cups Time: 45-50 min. • Pick inserted in center should come out clean. If not done, add water and continue to steam. Water: 1 cup Time: 19-22 min. Pineapple Tapioca Pudding (Serves 4 -6) 1 egg 2 cups milk 3 tablespoons quick-cooking tapioca 5 tablespoons sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple, thorougWy drained • In medium bowl, blend egg, milk, tapioca, sugar and salt. Let stand 5 minutes. Pour into rice bowl. Cover and steam, stirring every 5 to 10 minutes. Water: 11/2 cups Time: 26-30 min. • Stir vanilla and pineapple into steamed mixture. Let stand 10 to 15 minutes. Serve warm or cold. Caramel Apple Bread Pudding (Serves 6) 3 cups bread cubes 1/2 teaspoon vanilla 3 cups peeled, sliced apples . Dash salt 4 eggs, beaten i/4 teaspoon cinnamon 11/2 cups milk 1/3 'cup caramel topping 3 tablespoons sugar Nutmeg • Place bread cubes in buttered rice bowl. Top with apples. Beat together eggs, milk, sugar, vanilla, salt and cinnamon. Pour over apples. Drizzle with caramel. Sprinkle with nutmeg. Cover rice bowl with foil. Cover and steam. Water: 3 cups Time: 45-50 min. • Knife inserted into center of custard should come out clean. If not done, add more water and continue to steam. Water: 1 cup Time: 19-22 min. 20
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