Amana RL635T Manuel D’Utilisation
20
Hot Pecan Dip
Yield: About 2 cups
1 cup water
4 to 5 ozs. dried beef, chopped
1 (8 oz.) pkg. cream cheese, cubed
1/2 cup dairy sour cream
1/3 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tablespoons chopped green pepper
1 tablespoon chopped pimento
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon hot pepper sauce
Yield: About 2 cups
1 cup water
4 to 5 ozs. dried beef, chopped
1 (8 oz.) pkg. cream cheese, cubed
1/2 cup dairy sour cream
1/3 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tablespoons chopped green pepper
1 tablespoon chopped pimento
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon hot pepper sauce
1.
Combine water and dried beef in 1-quart
casserole. Cook, covered, on full power for 2 1/
2 to 4 minutes or until boiling. Drain.
casserole. Cook, covered, on full power for 2 1/
2 to 4 minutes or until boiling. Drain.
2.
Add remaining ingredients. Blend well. Heat,
covered, on full power for 2 1/2 to 4 minutes, or
until heated through. Stir halfway through
heating time.
covered, on full power for 2 1/2 to 4 minutes, or
until heated through. Stir halfway through
heating time.
Marinated Vegetables
Yield: 4 servings
1 cup julienne strip carrots
1 tablespoon water
1 1/2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced zucchini
1 small Bermuda onion, sliced and separated into
Yield: 4 servings
1 cup julienne strip carrots
1 tablespoon water
1 1/2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced zucchini
1 small Bermuda onion, sliced and separated into
rings
3/4 cup Italian salad dressing
1.
Place carrots and water in 1 1/2 quart
casserole. Cook, covered, on full power for 45
seconds to 1 1/2 minutes, or until warmed.
casserole. Cook, covered, on full power for 45
seconds to 1 1/2 minutes, or until warmed.
2.
Add broccoli and cauliflower. Cook, covered,
on full power for 45 seconds to 1 1/2 minutes,
or until vegetables are barely tender. Drain.
on full power for 45 seconds to 1 1/2 minutes,
or until vegetables are barely tender. Drain.
3.
Add zucchini and onion. Pour dressing over
vegetables. Stir to coat. Cover and refrigerate
for at least 8 hours before serving.
vegetables. Stir to coat. Cover and refrigerate
for at least 8 hours before serving.
Pizza Fondue
Yield: 1 quart
1 lb. ground beef
2/3 cup chopped onion
2 (8 oz. each) cans pizza sauce with cheese
3/4 teaspoon leaf oregano
1/4 teaspoon garlic powder
1 cup shredded Mozzarella cheese
2 (5 oz.) jars sharp pasteurized process cheese
Yield: 1 quart
1 lb. ground beef
2/3 cup chopped onion
2 (8 oz. each) cans pizza sauce with cheese
3/4 teaspoon leaf oregano
1/4 teaspoon garlic powder
1 cup shredded Mozzarella cheese
2 (5 oz.) jars sharp pasteurized process cheese
spread
French bread cubes or chips
1.
Combine ground beef and onion in casserole.
Cook, covered, on full power for 3 to 5 minutes,
or until meat is no longer pink. Stir halfway
through cooking time.
Cook, covered, on full power for 3 to 5 minutes,
or until meat is no longer pink. Stir halfway
through cooking time.
2.
Blend together pizza sauce, oregano, and garlic
powder. Add to meat mixture. Cook on full
power for 2 to 4 minutes, or until bubbling.
powder. Add to meat mixture. Cook on full
power for 2 to 4 minutes, or until bubbling.
3.
Stir in Mozzarella cheese and cheese spread.
Heat on full power for 3 to 4 minutes or until
cheese melts and is no longer stringy. Stir
occasionally during heating time. Serve hot
with French bread cubes or chips.
Heat on full power for 3 to 4 minutes or until
cheese melts and is no longer stringy. Stir
occasionally during heating time. Serve hot
with French bread cubes or chips.