Panasonic NN-S676 - Page 35

Pasta, Rice and Cereal
NOODLE PUDDING
1 package (8 oz.) medium egg noodles
V/2 cup butter or margarine
4 eggs, beaten
1 cup cottage cheese
1 cup sour cream
3/4 cup raisins
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Yield: 8 Servings
Cook noodles according to chart on page 32. Heat butter
in large glass bowl at MEDIUM-HIGH 1 minute, or until
melted. Combine remaining ingredients and drained
noodles; pour into 2-quart ring mold. Sprinkle, if desired,
with additional cinnamon. Cook at MEDIUM-HIGH 18 to
20 minutes, or until pudding is set. Let stand, covered
with wax paper. Serve warm or chilled.
GRANOLA CEREAL
2 cups quick or old fashioned oats
1/3 cup slivered almonds or chopped nuts
1/3 cup wheat germ
1/3 cup flaked coconut
1/4 cup raisins (presoaked in 1/4 cup hot water &
drained)
1 tablespoon packed brown sugar
3 tablespoons vegetable oil
3 tablespoons honey
1 tablespoon butter
1 teaspoon vanilla
Yield: 3 cups
In 11 x 7-inch dish, combine oats, almonds, wheat germ,
coconut, raisins and brown sugar; mix well. Set aside.
In a 1-cup glass measuring cup combine oil, honey and
butter. Cook at HIGH 1/2 to 1 minute or until butter is
melted. Cool 5 minutes. Stir in vanilla and pour over
oats. Blend thoroughly. Cook on HIGH 7 to 9 minutes,
stirring occasionally. Cool. Store in airtight container.
PASTA PRIMAVERA
1 package (8 02.), rotelle pasta or spaghetti, broken
2 cups broccoli flowerets
2 cups cauliflower
3 carrots, cut into sticks
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons oil
1 teaspoon basil
3 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
Pepper to taste
Yield: 4 Servings
TO COOK BY SENSOR COOKING: Cook pasta
according to chart on page 32. In 3-quart casserole,
combine broccoli, cauliflower, carrots, garlic, parsley, oil,
basil and butter. Cook covered on PASTA. Add
Parmesan cheese. Season with pepper.
TO COOK BY TIME: Cook pasta according to chart on
page 34. In 3-quart casserole, combine broccoli,
cauliflower, carrots, garlic, parsley, oil and basil. Cover
with lid. Cook at HIGH 7 to 9 minutes. Let stand,
covered, 3 minutes. Meanwhile, in medium glass bowl,
heat butter at HIGH 1 to 11/2 minutes, or until melted; stir
in drained pasta. Add vegetables and cheese; toss well.
Season with pepper.
PEPPERED SESAME NOODLES
8 ounces vermicelli
3 tablespoons sesame oil
2 tablespoons peanut oil
6 to 8 fresh chili or jalapefio peppers, sliced,
seeds removed, if desired
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 to 5 green onions, cut diagonally into 1/-inch
pieces
2 tablespoons sesame seeds, toasted
Yield: 6 to 8 Servings
Cook vermicelli according to chart on page 32. Drain
rinse and set aside. In 2-cup glass measure blend
sesame and peanut oils. Cook at HIGH 1 minutes. Add
chili peppers. Cook at HIGH 15 seconds. Add
Worcestershire sauce and soy sauce. Pour over cooked
vermicelli. Toss to coat. Cook at HIGH 3 minutes. Add
green onions and sesame seeds. Mix well.
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