Sunbeam 4707 - Manual (Page 7)

R
ECIPES
T
UNA AND
R
ICE
S
ALAD
2 cups cooked rice mayonnaise
2 green peppers in vinegar* salt and pepper
1 can tuna lettuce leaves
oz. green olives olive oil
3 cooked eggs vinegar
Cook rice in the Rice Cooker using the traditional method. When done, remove it
from the cooker and place it on a serving plate until it cools completely. Cut the cooked
peppers in small pieces and cut the eggs in slices. Shred tuna and mix with the rest of the
ingredients, then mix everything with the rice. Save some green pepper pieces and egg
slices to use as decoration. Season with olive oil, salt, pepper and vinegar. Put on the
serving plate and garnish with the lettuce leaves, egg slices and olives.
*Green peppers in vinegar; wash and cut the green peppers in half. Remove the seeds and
cook peppers in a medium sauce pan with two cups of water and cup wine vinegar
with a dash of salt. Remove from the heat after 15 minutes.
D
ARK
R
ICE
2 cups rice
4 Tbsp. cooking oil
1 Tbsp. salt
2 cups water
2 cups cola
cup raisins
cup shredded coconut
cup nuts, toasted and
coarsely chopped
cup chopped green onions
Rinse and drain the uncooked rice, place it in the Rice Cooker with the water,
cola, oil and salt, and turn ON (red light). When the cooking process is at the mid-point,
add the raisins. When the rice is completely cooked, add shredded coconut, nuts and
green onions by mixing slowly with a fork. This dish is excellent to use as garnish for
pork or chicken.