Sunbeam 4713 - Manual (Page 12)

R E C I P E S
DINNERS
TARRAGON CHICKEN BREASTS with
GREEN BEANS AND SLICED ALMONDS
4 servings
4 4 oz. chicken breasts
2 cups fresh green beans
2 tablespoons chopped tarragon
cup sliced almonds
1 cup cream of chicken soup*
Sal t and pepper to taste
Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon.
salt and pepper to taste. Arrange cleaned green beans and almonds in Steamer Bowl
around Rice Bowl or in Stacking Bowl. Fill Water Reservoir to Max Level. Cover and Steam
for 20-25 minutes.
‘Heavy cream can be substituted far cream of chicken soup if preferred.
TROUT FILLETS WITH VEGETABLES
4
servings
4 trout fillets (6 oz. each)
cup raw green beans
4 slices lean bacon
cup raw mushrooms, sliced
2 raw carrots, sliced
cup butter or margarine
Salt and pepper to taste
Wash and peel the vegetables, and cut them into 1 inch sticks. Butter 4 pieces of alu-
minum foil and lay a slice of bacon, a trout fillet, and a quarter of the vegetables onto each
one. Season with salt and pepper, and add a small pat of butter to each before wrapping in
foil. Fill Water Reservoir to Max level. Place in Steaming Bowl, cover and steam for 15
minutes. Remove foil before serving.
SALMON STEAKS WITH FENNEL
4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
cup butter or margarine
Salt ano pepper to taste
Lemon juice to taste
Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place
in the Steaming Bowl. Fill Water Reservoir to Max level. Steam for 10 15 minutes.
Separately melt the butter and add the lemon juice. Carefully remove the skin from the
cooked salmon. Serve basted with melted butter and lemon juice.
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