Panasonic NN-CD989S Cookbook page 31

CASSEROLES
IRISH STEW
A
2 lb boneless lamb, cut in 1"
(2.5 cm) cubes
1
⁄ tsp Kitchen Bouquet, optional
4
2 carrots, sliced
2 potatoes, peeled and
cubed
2 cups turnip, cubed
2 onions, quartered
2 celery stalks with leaves,
cut in pieces
1 bay leaf
1 tsp salt
1 ⁄ tsp pepper
2
1
2 ⁄ cups water, divided
2
1
⁄ cup flour
4
Coat meat with Kitchen Bouquet.
In a 3-quart (3 L) casserole, combine all ingredients
except 1 ⁄ cup (125 ml) water and flour. Cover with lid.
2
To Cook by Sensor Cooking: Cover and Cook at
P7 5 minutes. Press Sensor Cook Button nine
times, then, Start.
To Microwave: Cover and cook at P7 1 - 2 minutes,
then at P4 60 - 70 minutes.
To Complete: Blend flour with remaining water and
browning sauce. Stir into hot liquid of stew until
blended. Cook at P7 2 - 3 minutes, or until thickened.
Remove bay leaf before serving.
Makes: 4 - 6 servings
MERMAID'S IMPERIAL DELIGHT
1 ⁄ cup chopped green pepper
4
2 tbsp butter or margarine
1 lb medium shrimp, shelled
and cleaned
2 cups cooked rice (see page 35) 500 ml
3 ⁄ cup mayonnaise
4
3 ⁄ cup peas, drained
4
6 oz package crabmeat,
drained and flaked
(canned or frozen,
thawed)
salt and pepper to taste
buttered bread crumbs (optional)
To Microwave: In a 2-quart (2 L) casserole dish,
combine green pepper and butter. Heat at P7
1 1 ⁄ minutes; stir once. Add shrimp and heat at P4
2
2 minutes; stir once. Stir in remaining ingredients.
Heat, covered with glass lid, at P4 8 - 9 minutes, or
until heated through, stir twice.
If desired, top with buttered bread crumbs.
Makes: 6 servings
BEEF BOURGUIGNON
1 kg 20
4
1
1 ml ⁄ lb
4
2 1 ⁄ lb
2
2 2 lb
500 ml 2 tbsp
2 1
2 1 tsp
1 ⁄ tsp
2
1 1 ⁄ tsp
2
5 ml 1
2 ml 1 1 ⁄ cups
2
625 ml 1 tbsp
60 ml 1
1 ⁄ cup
4
2 tbsp
2 tbsp
To skin onions, cover with boiling water and cook at
P7 1 minute. Immediately put into cold water and slip
off skins. In a 4-quart (4 L) casserole, cook salt pork
at P7 1 minute. Stir in onions and mushrooms. Cover
and cook at P7 4 - 5 minutes, stirring once. Coat
beef pieces with Kitchen Bouquet by tossing in a
plastic bag. Add to casserole along with remaining
ingredients except butter and flour. Cover meat with
a small plate to hold beneath the liquid. Cook at P7
10 minutes.
To Cook by Sensor Cooking: Cover with lid and
press Sensor Cook Button nine times, then Start.
To Complete: Combine butter and flour. Stir into
casserole. Cover and cook at P7 5 minutes, or until
thickened. Remove bay leaf before serving.
Makes: 6 servings
BEEF CURRY CASSEROLE
60 ml
1 tbsp
30 ml
1
500 g
1
1 ⁄ cup
4
1 tsp
180 ml
1 ⁄ cup
2
180 ml
2 lb
180 g
1 tbsp
Place oil, onion and tomato in a 3-quart (3 L)
casserole dish and cook at P7 for 4 - 5 minutes. Stir
in remaining ingredients.
To Cook by Sensor Cooking: Prepare as above
and cover. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cover and cook at P4 for
40 - 45 minutes. Stir occasionally during cooking.
Serve with rice.
Makes: 4 - 6 servings
- 30 -
A
silver skin onions or
cooking onions, chopped
salt pork, diced
whole button mushrooms 250 g
beef chuck or round,
cubed
Kitchen Bouquet
carrot, finely grated
salt
pepper
thyme
bay leaf
burgundy red wine
tomato paste
clove garlic, finely
chopped
parsley, chopped
soft butter
flour
oil
large onion, chopped
large tomato, chopped
curry paste
flour
beef stock
chuck steak, fat removed
and cut into 1" (2.5 cm)
cubes
vinegar
20
4
125 g
1 kg
30 ml
1
5 ml
2 ml
2 ml
1
375 ml
15 ml
1
60 ml
30 ml
30 ml
A
15 ml
1
1
60 ml
5 ml
125 ml
1 kg
15 ml