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16
English
STEAM / POACH
Poaching Liquid:
1 Cup Apple Cider 1 Cup Hot water
1/2 tsp Ground Allspice 1/4 tsp. Nutmeg
2 Whole Black Peppercorns
Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 20 minutes.
Makes 2 Cups.
Chicken and Spinach Salad:
Salad:
2 Whole Chicken breasts, boned, skinless 1/4 Cup Italian salad dressing
4 Oz. Spinach leaves, rinsed, stems removed 1 Large Apple, coarsely chopped
1 Stalk Celery, thinly sliced 2 Green onions, thinly sliced
1/2 Cup chopped walnuts
Dressing:
1/2 Cup Italian salad dressing 1/4 Cup Mayonnaise or salad dressing
Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 1/4 Cup Italian salad dressing in a shallow dish,
cover, marinate 3 to 4 hours.
Set Rack in Roaster Oven. Add 1-1/2 Cups water. Cover; preheat to 350˚F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide spatula. Cover; steam 20 to 25 minutes
or until meat is white and rm.
Meanwhile, place spinach leaves in a large salad bowl. Arrange apples, celery, onions and walnuts
over spinach. Cover; chill while chicken is being steamed.
Stir together dressing ingredients.
To serve, remove hot chicken from Rack. Slice thin, retaining shape of meat, set on chilled salad.
Pour dressing over salad. Serve immediately.
Serves 4.
Tangy Beans:
1 Lb. Green string beans, stems removed 1 Tbsp. Cider vinegar
2 Tbsp. Granulated sugar 1/4 Cup Sliced Water chestnuts
1 Tbsp. Teriyaki sauce 1 Green onion, thinly sliced
1 Tbsp. Sesame seeds 1/2 Cup Chicken broth, divided
1 to 2 tsp. Cornstarch 1 Tbsp. Olive oil
Set Rack in Roaster Oven. Add 1-1/2 Cups water. Cover; preheat to 350˚F. for 20 minutes.
Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or until tender. Remove beans and
Rack. Discard water from Cookwell.
Lightly wipe Cookwell with cooking oil. Place steamed beans along with remaining ingredients
except for 2 Tbsp. chicken broth and cornstarch in Cookwell. Stir until well mixed. Place Cookwell
into Heatwell. Cover; bake 20 to 25 minutes.
Blend cornstarch and remaining chicken broth. Stir into bean mixture. Cover; bake 10 to 15 minutes
or until sauce has thickened.
Serves 4.
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