Rival 4450 User manual

RIVAL.: _
Automatic .
Steamer and
Rice Cooker
Model 4450
*..~
-- ---.
-- --
MAnE IN 'rHI~ USA

not recommended by this appliance
manufacturer may cause hazards.
8. Do not use outdoors.
9. Do not let cord hang over edge of
table or counter, or touch hot sur-
faces.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Extreme caution must be used when
moving an appliance containing hot
food, water, or other hot liquids.
12. To disconnect, remove plug from wall
outlet.
13. Do not use appliance for other than
intended use.
14. Lift and open cover carefully to avoid
scalding, and allow water to drip into ./
steamer.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use pot
holders when removing cover or
handling hot containers.
3. To protect against electrical shock, do
not immerse cord, plug, or base unit
in water or other liquid.
4. Close supervision is necessary when
appliance is used by or near children.
5. Unplug from outlet when not in use.
Unplug before putting on or taking off
parts, and allow to cool before cleaning.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or has been
damaged in any manner. Contact
Rival's Customer Service Department
(see warranty).
7. The use of accessory attachments
SAVE THESE INSTRUCTIONS
A short power-supply cord is provided to reduce the hazards resulting from entanglement
or tripping over a longer cord. An extension cord IJ)ay be used with care; however, the
marked electrical rating should be at least as great as the electrical rating of the
steamer. The extension cord should not be allowed to drape over the counter or tabletop
where it can be pulled on by children or tripped over.
• This appliance is for HOUSEHOLD USE ONLY. No u,er-serviceable parts inside.
Refer servicing to qualified service personnel.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). As a safety feature this plug
will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician_ Do not attempt to defeat this safety feature.
•
••...
as
LIMITED ONE-YEAR WARRANTY
The Rival Company warrantsthis productto be free from defects in materialsor workmanship for one (1)
year from date oforiginal purchase. Ifyouhavea claim underthis warranty pleasefollowthese procedures:
1) Within the first 45 days from dateof original purchase, defective product should be returned to orig-
inal place of purchase for replacement(with proof-of-purchase).
2) Within the first 12 months fromdate of purchase Rivalwill repairor replace (at nocharge) the defec-
tive product if itisdeliveredfreightprepaidduringthat periodtoan authorizedservicestation. To obtainwar-
ranty service contactour CUSTOMERSERVICEDEPARTMENTbetween 8:00a.m. and 4:30 p.m. Central
StandardTime, MondaythroughFriday(for promptservice have model numberand sales receipt ready)
In U.S. and Canada call: 1-800-557-4825
In Mexico: Defective productshould be returned to place of purchase.
Or, you may write to Rival's Service Division,217 East 16th St., Sedalia, MO 65301. Proof of purchase
is required when requestingwarranty service - SAVEYOUR SALES RECEIPT. This warranty is extend-
ed only to the original purchaser and does not apply'fo commercial use, unreasonable use, or to dam-
age to the product (not resultingfromdefect or malfunction) while inthe possession of the consumer. The
Rival Company disclaims all responsibilityfor consequental,.incidental, or commercial losses caused by
the use of this product. Somestates do not allow this exclusion or limitation of incidental or "onsequen-
tiallosses, so the foregoing disclaimer may notapply to you. This warranty gives you specific legal rights.
and you may also have other legal rightswhich vary from state to state.
2

High-Domed Cover
Provides a snug seal, yet
allows ample food stacking
to 3112".
Rice Bowl
Deep container is
used to cook rice (8-cup
capacity) or other dishes that
have a sauce or use liquid.
Outer Water Reservoir
Liquid draining from
cooked food will collect
here. Because this
area is not heated, food
particles and liquids
can not scorch.
To Use
1Pour specified amount of water into inner
water reservoir, covering heating well. See
charts and recipes for amount required.
Know Your Steamer
Steamer Basket
A shallow container with slots
allows excess water to drain
away. Use,to steam vegetables,
fish, shellfish or other dishes with-
out a sauce. Oval shape acco-
modates hard-to-fit foods.
Inner Water Reservoir
and Heating Well
Water is heated and tums to
steam which circulates around the
food. The amount of water used
determines the cooking time.
Indicator Light
Glows when unit is operating.
Goes out to indicate food is
done. If the unit has turned off
and is still plugged in, the indica-
tor light and the steamer may
begin to cycle on and off.
Unplug after cooking.
2Place vegetables, fish, or other foods
without sauce or liquid, in basket. 2Place rice, or other foods with sauce or
liquid, in bowl.
3
NOTE: Steamer Basket and Rice Bowl can not be used at the same time.
Cover. Plug into 120V AC wall outlet. When;
water boils dry, food is done and light will go
out. Uvnplug after food is cooked.

Important Points
• Before using first time, wash steamer
(see below)
• Slight odor or smoke may be evident
during initial use. This is normal with
many heating appliances and will not
recur. It does not effect safety of unit.
• Polished or waxed surfaces: Avoid
placing unit on any surface or under any
wall cabinet that can be marred by steam
or water droplets.
• Use clean water only in inner water
reservoir and heating well. Do not use
wine, broth or other liquids. Do not add
salt, pepper or other seasonings to water.
Hints
• Cooking times are estimates and are
affected by size and temperature of food,
desired degree of doneness, and the tem-
perature of water used for steaming.
Water amounts may be adjusted.
• If steamer has shut off and food is not to
desired doneness, add cold water to inner
water reservoir, replace food and cover.
Unit will turn back on shortly and resume
stearning. Note: Steaming times may be
slightly different when cold water is added
to a hot unit. The ternperature of the
water and degree of food doneness will
affect steaming time.
• Accumulated steam allows foods to con-
tinue cooking slightly even after unit has
• Caution: The appliance and accumulated
steam will be hot. Using hot pad, lift cover
carefullyto allo'jVsteam to escape safely.
Hold cover over unitto let moisture drop into
steamer. Use hot pads to lift basket or bowl.
• Brush or wipe heating well with white
household vinegar after each use. See
below for complete cleaning information.
• Don't leave unattended -cooking time
is short.
•A bit of water may remain in the inner
water reservoir even when heating well
boils dry. This is normal.
shut off. To avoid overcooking, remove
food.
• Altitude affects the temperature at which
water boils and thus the cooking time. It's
especially true at high altitudes where
longer cooking times are necessary.
• Rice bowl may be used to store food in
refrigerator. Do not use rice bowl or basket
in oven, microwave oven or on range top.
• Smaller foods steam faster than larger
ones; a single layer cooks faster than sev-
eral layers. Foods of uniform size will
cook more evenly; arrange in center of
basket. Try not to block steam vents.
To Clean CAUTION: Unplug. Never immerse heating base in water.
'.
• Rice Bowl, Steamer Basket and Cover:
As some foods may stain, we recommend
cleaning the rice bowl and steamer basket
with vegetable oil. Coat the bowl and bas-
ket with vegetable oil and wipe cleanThen
wash the bowl, basket and cover in hot,
soapy water, rinse and dry. Or wash on
top rack of dishwasher. Prolonged dish;~
washer use may fade printing. 'Do not'use
abrasive cleansers.
• Heating Base: Scrub heating well with
white household vinegar after each use.
This will prevent calcium or other mineral
deposits from collecting. If mineral
deposits are allowed to accumulate, a "tea
kettle whistle" will result and, in extreme
cases, unit could turn off before food is
cooked.
• If a heavy mineral deposit has collected,
pour 2 tablespoons of liquid Dip-It 2® into
the heating well. Allow to stand about 15
minutes. Brush and rinse thoroughly.
.' Wash both reservoirs with soapy water,
rinse and dry. A small brush is handy
when washing base.
, 4

•
l
\
The amount of water poured into the
inner water reservoir determines the
steaming time. This chart provides an
estimate of the steaming times according
to.various amounts of water. It's a handy
guide when adapting your own recipes to
the steamer.
Reminder
The Rival Steamer is automatic. Timing
begins when the unit is plugged in.
When adapting recipes, timing should not
be compared to other methods of steam-
ing where timing begins after the water
has come to a boil.
QWhy should only water be usedin the inner water reservoir?
AWater in the inner reservoir flows
into the heating well. Any liquid
other than clean water will cause burning
of residues and may clog heating well.
QDo I need to cover the rice bowl
when steaming rice or other
dishes?
ANo, not unless specifically
indicated in the recipe. For exam-
ple, breads or puddings may need to be
covered with aluminum foil before adding
the steamer cover.
Guide to Steaming Time~
Water in Approximate
Reser~oir
Time*
1(minimum
6-7 min.
/4 cup fill)
112 cup
10-12 min.
3/4 cup
16-17 min.
cup
19-22 min.
11/4 cups
24-26 min.
11/2 cups
26-30 min.
2 cups
38-39 min.
2'12 cups
43-44 min.
(maximum 45-50 min.
3 cups fiil)
• Times are based on adding cold water to a cold unit. If
water is added to a hot unit, times will be slightly different.
Questions and Answers
QWhen steaming rice, why do I
put water in both the reservoir
and the rice bowl?
ATesting has shown that this
method makes fluffy, tender rice in
the least amount of time.
QWhat if the food isn't as done
as I prefer when the steamer
shuts off?
AThis may occur due to variations
in the size and freshness of food,
temperature of the food and water, and
even altitude.
To steam longer, carefully lift steamer
basket or rice bowl and pour water into
the inner reservoir. Replace food, cover
and continue to steam. (114 cup water
adds 4 to 5 minutes.) This method also
is useful if you need to stir the dish or
add additional ingredients .

Vegetables
Hints
oUse steamer basket for fresh or frozen
vegetables.
Exception: If a sauce or liquid is to be
kept on the vegetables, use rice bowl.
See examples on page 20.
oThoroughly clean the vegetables. Cut off
stem; peel if desired. Cut or chop.
Smaller pieces steam faster than larger
ones.
oVegetables retain more flavor and nutri-
ents if steamed just until tender, but still
slightly firm.
oQuality, freshness and size may affect
timing. Adjust water volumes and
cooking times as desired.
oSeason the vegetables after steaming.
oIf preparing more vegetables (fresh or
frozen) than quantity listed, increase
water amount by 1/4 cup to extend cook-
ing time.
Frozen Vegetables
oFrozen vegetables should not be thawed
before steaming.
oTemperature of frozen food will affect
cooking time. Adjust water volume and
cooking time as desired.
..
.'
-.....
eSt
Frozen
Unless otherwise noted, times given are based on 7package (76 ounces) frozen vegetables
Variety Cupsof Water
Approx.Time
in Minutes
Artichoke Hearts
119-22
Asparagus Cut 1
19-22
Spears 119-22
Beans Green or Wax, Cut 1%24-26
I
Lima 11/4
24-26
Broccoli -.- \
Cut 119-22
Spears 119-22
Brussels Sprouts
119-22
Carrots, Sliced (24 oz. pkg.)
111424-26
Cauliflower
119-22
Corn Cut
Y2
10-12
On Cob
11/4
24-26
Mixed Vegetables
1
19-22
Peas
3/4
16-17
'I
Spinach
119-22
Squash
1
19-22
6

.: ,<~
Fresh Vegetables
---
Variety
Quantity
Cupsof Water
Approx. Time
in Minutes
Artichokes 4 whole, tops trimmed
~
2'/2 43-44
Asparagus Spears
1 pound %
16-17
Beans Green or Wax 11b.
I
Cut 1
19-22
Whole 11/4
24-26
-Beets 1 lb., whole, with
1%36-37
1-inch tops Broccoli Spears
1 lb. 1'/4 24-26
i
Brussels Sprouts
% lb. 1'/4 24-26
Cabbage
1 medium head, cut into
6 wedges 1%
36-37
Carrots
1 lb., thinly sliced
119-22
~.-
Cauliflower 1 small head, approx. 1 lb.
Whole 1V4
24-26
Flowerettes 1
19-22
Celery
1 bunch, thinly sliced
1
19-22
Corn -~~
Cut %lb. -
V2 10-12
l-
On Cob
3-5 ears V416-17
\
Greens V21b. V210-12
Kohirabi
2 medium, sliced
1%
26-30
Mushrooms
1 lb. '/3
8-9
Okra 1 lb., sliced V2inch
V2
10-12
Onions V2 lb., thinly sliced
2f3
14-16
Parsnips
1 lb., thinly sliced
V210-12
Peas
1 lb., shelled
3/4
16-17
Peppers
4 whole (not stuffed)
%16-17
--Potatoes
I
New 1V2to2lbs. 1%36-37
IRed or White
3 to 6 whole, small
2%43-44
Sweet 3 to 6 whole, small
2%43-44
-Rutabaga 1 medium, diced
1V2
26-30
Squash Summer Sliced 2f314-16
Zucchini, Yellow Winter Halved 1%24-26
Acorn Butternut Turnips
1 lb., peeled, thinly sliced
119-22
7

Rice, Grains and Cereals
Rice
Step 1: Put both rice and water in rice
bowl.
Step 2: Pour specified amount of water in
inner water reservoir (see chart).
Step 3: Cover and steam.
• There are many types of rice. Follow
specific directions for the variety used.
• For firmer rice, slightly decrease water in
both rice bowl and inner water reservoir;
for softer rice, slightly increase water in
both areas.
• Rice may be seasoned with salt, pepper
or butter before or after cooking.
• To vary the flavor of the rice, use other
liquids in place of water in rice bowl. Use
the same amount of liquid as water indi-
cated in chart. Suggestions include
broth, consomme or wine. Remember:
Use only clean water in the inner water
reservoir.
• Add chopped onions, minced parsley,
almonds or sliced mushrooms to rice in
rice bowl. It flavors as it cooks.
Grains and Cereals
• To prepare other grains such as wheat or
oatmeal, pour water into rice bowl. Cover
and steam to heat water. Add grain to
hot water and steam again. Follow water
volumes and steaming times indicated in
chart.
.'
-
Don/t Forget Rice for Breakfast
Hot cooked rice .•.with butter or margarine, cream and sugar. For an added
touch of flavor, sprinkle a small amount of cinnamon on top.
Rice with fruit ... makes a delightful change for breakfast or a mid-morning
snack. Top hot cooked rice with cream, sugar and slices of fresh, canned or
frozen fruit.
Rice Pilaf (Serves 4)
1 cup raw converted rice 2 tablespoons butter or
2 tablespoons minced margarine
onion .,:; 1 can (3 ounces) sliced
1/4 cup minced parsley mushrooms, drained
(or 1tablespoQn dry 1/2 teaspoon salt
parsley flakes) 11/4 cups chicken broth
• Combine all ingredients in rice bowl. Cover and steam. Water: 1%cups
Time: 36-37 min .
8

Rice, Grains and Cereals
Rice
Cups of
Cups of
WATER
Approx. Time
Variety RESERVOir
Rice Water
(Cups of Water)
in Minutes
Long Grain
1
1
11J226-30
22238-39
3321/2
43-44
Converted
111/413/4
36-37
2
21/2238-39
331/221/440-42
Brown, Parbroiled
1
11/2
345-50
Brown, Regular
1/2
1
3
45-50
Wild Rice
1/2
1
3
45-50
12
3
45-50
Packaged Rice
Mix
¥4CUPless
Enough to double
Mixes than packageThe cooking time
calls for stated on package
(See Steaming TimeGuide, page 7.)
~Quick Cooking) 11/2
1
1/210-12
Other Grains
Oatmeal, Regular
Step 1: Pour 1 cup water into rice bowl. Add
water to reservoir and steam to heat water in
rice bowl.
Step 2: Add %cup oats and V4 teaspoon salt
to hot water in rice bowl. Add water to
reservoir and steam until oats are done.
Wheat, Cracked.
Step 1: Pour 2 cups water into rice bowl. Add
water to reservvir and steam to heat water in
rice bowl.
Step 2: Add 1 cup cracked wheat cereal. Add
water to reservoir and steam until wheat is
done.
10-12
14-16
19-22
26-30
9 .
/

Fishand Seafood
Hints
oPlace fish in the steamer basket. If fish or
seafood is to be poached or cooked in
sauce, use rice bowl.
oSeason fish as desired. Add lemon
wedges and herbs before steaming. Add
butter or margarine after steaming.
oFish is done when it flakes easily with a
fork and is opaque in color.
oFrozen fish may be steamed without
defrosting, except for fillets which need to
be defrosted and separated before steam-
ing. Extend steaming time when prepar-
ing frozen fish.
o"Boiled" Shrimp: Place 1 pound medium
shrimp in shells in steamer basket.
Sprinkle with 1 tablespoon shrimp or crab
boiling spices. Steam using 112 cup water
(10 to 12 minutes.).
Poaching
Prepare either of the following seasoned
liquids. Add fish to the hot liquid in rice
bowl. Cover and poach according to
chart.
Thick-
Cups ofApprox. Time
Fish ness
Water
in Minutes
Fillet
1/411'/46-7
1/211
11210-12
Steak
1"
%
16-17
Quick Poaching Liquid
1 cup water
2 whole peppercorns
1/2 bay leaf
1 teaspoon lemon juice
Combine all ingredients in rice
bowl.
Cover and steam.
Water: l/2 cup Time: 10-12 min .
• Do not strain; add fish to hot
10
oSeasoned Fish: Place fish (whole,
dressed, fillet or steak) in rice bowl.
Drizzle with melted butter, lemon juice,
white wine or other liquid. Season as
desired. Steam using 112 cup water for
whole, dressed or fillets (10-12 minutes),
or 1 cup water for steaks (19-22 minutes).
oHot Deviled Butter (excellent dipping
sauce to serve with steamed lobster, crab
or shrimp). Combine in saucepan: 11/2
cups butter or margarine, 2 tablespoons
chili sauce, 2 teaspoons Worcestershire
sauce, 2 tablespoons prepared mustard,
2 drops Tabasco sauce, 1 tablespoon
lemon juice, and 1 teaspoon dry parsley
flakes. Heat until melted, stirring to blend
well.
Court Bouillon
1J4 onion, sliced
1/2 carrot, sliced
1 small green onion, sliced
1/2 stalk celery, sliced
1 teaspoon fresh minced
parsley
112 teaspoon thyme leaves
112 t"easpoon dill weed
112 bay leaf
1 cup water
112 cup white wine
1 peppercorn
• Combine all ingredients except
wine and peppercorn in rice bowl.
Cover and steam. Add wine and
peppercorn midway through cook-
ing. Water: 1l/2 cups Time: 26-
30 min.
• Strain and return liquid to nce
bowl. Add fish to hot liquid.

Fishand Seafood
,
Variety Quantity
Cupsof
Approx.Time
Suggestions
Water in Minutes
Clams Cherrystone or 1 pound, fresh
11210-12
Steam just
Small Littlenecks in the shell until open.
(Steamers) CrabKing Crab Claws 112 pound
119-22
Steam just
(Cooked meat in until hot.
the shell) Soft-shell 8 to 12
1/38-9
Steam just
until red
Fish
Whole 112 to 314 lb.
11210-12Cook until
Dressed 1f2to %pound
1f2
10-12
fish flakes
Fillet 1 lb.
1f2
10-12
easily with
Steak 1-inch thick
1
19-22
fork.
Lobster Whole, Live 1 to 11/4lb.119-22
Split 1 to 11/4Ibs.
119-22
Steam just
Tails 2 to 4
%
16-17
until red.
Mussels
1 lb., fresh
%16-17
Steam just
in the shell until open.
Oysters
3 pounds, fresh
11/424-26
Steam just
in the shell until open.
Scallops
Steam just
Bay 1 lb., shucked
%16-17until hot
Sea 1 lb., shucked
119-22and tender
Shrimp Medium 1 lb.
112
10-12
Steam just
in the shell until pink.
Large or Jumbo
1 lb.
3/416-17
in the shell
11

Eggs
• Using steamer basket, eggs may be cooked in the shell or crack.ed into cups .
• Using rice bowl, eggs may be scrambled. '
Cups of
Approx. Time
Style Quantity
Water
in Minutes
In the shell: Soft-Cooked 1-12
'12
10-12
Hard-Cooked 1-12
119-22
"Eggs-in-a-Cup": Crack raw egg into individual-size heat proof
custard cup. Season with salt,
pepper and butter or margarine,
if desired. Soft-Cooked 1-4
'12
10-12
Hard-Cooked 1-4119-22
Poached: Step 1: Pour 2 cups water in rice bowl. Add '12
10-12
water to reservoir and steam to heat water in rice bowl.
Step 2: Crack egg in small bowl, slide into hot '12
10-12
water in rice bowl (holds up to 4). Add water to reservoir and steam
until poached.
Scambled: Beat together 6 eggs and 2 tablespoons
1
19-22
milk in rice bowl. Season with salt and pepper. Stir eggs halfway through cooking.
- Miscellaneous Use steamer basket unless otherwise noted.
Custard: Prepare according to favorite recipe. 1'1226-30
Pour into 4 (6-ounce) custard cups and cover each with aluminum foil.
Dried Fruit: Arrange in single layer.
'1210-12
Fresh Whole Fruit: 4 medium apples or pears. 119-22
Chicken Pieces (2 to 4)
1'12
26-30
Hot Dogs and Fully Cooked Sausage: If desired, add buns during last 1-2 minutes of steaming.Hot Dogs
'1210-12
Knockwurst, Bratwurst 119-22
REHEATING Dinner Rolls, Buns: Do not wrap or cover. '/,
6-7
Refrigerated Casseroles and Leftovers: 6-10 ounce individual casseroles: 1%36-37
Cover casseroles. Place on steamer basket 1-1'12 Quarts:
3
45-50
In rice bowl, Cover with aluminum foil. Sweet Rolls, Doughnuts: Frozen, not thawed.
'1210-12
12

Guide to Recipes
The recipes in this bookare just a
sampling of the wide variety of
foods that you can prepare.
When preparing the recipe, be
sure to use the steamer basket or
rice bowl as directed. The water
required in the inner water reser-
voir and approximate cooking time
is listed under each recipe.
Multi-step recipes indicate two or
more volumes of water and two or
more steaming times. This method
allows for the stirring of food,addi-
tion ofingredients, or when required
total steaming time exceeds maxi-
mum capacity ofthe steamer.
For multi-step recipes, steam the
first time using initial amount of
water indicated. When cooking
ends, followother directions, if any
(the addition ofingredients, stirring,
etc.). A second amount of water is
then added to the inner water reser-
voir, and steaming resumes. '
Chicken and Rice
(Serves 3)
3 chicken breast halves
1/2 cup whit~ wine
11/4 cups water
1 cup raw converted rice
1/4 cup chopped green onion
1 tablespoon instant chicken
bouillon granules
1/2 teaspoon pepper
1/2 cup roasted peanuts
3 teaspoons soy sauce
• Place chicken in steamer basket.
Cover and steam. Water: 11/2cups .
Time: 26-30 min.
• Removechickenfromthe boneand cut
into bite-sizepieces. In ricebowl,com-
bine chicken with remaining ingredi-
ents except peanuts and soy sauce.
Cover and steam. Water: 2cups
Time: 38-39min.
• Addpeanuts and soysauce. Coverand
steam. Water: V4cup Time: 6-7min.
:Main Dishes
Polish Sausage Supper
(Serves 4)
2 potatoes, peeled and cut
into 1/2-inch pieces
1 pound smoked sausage
1 can (16 ounces) sauerkraut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon caraway seed
• Place potatoes in- steamer basket.
Cover and steam. Water: 1/2cup
Time: 10-12 min.
• Slice sausage into 1/2-inch pieces.
Place sausage in rice bowl. Topwith
steamed potatoes. Coverwith sauer-
kraut and sprinkle seasonings on
top. Cover and steam.
Water: 2cups Time: 38-39 min.
Stuffed GreenPeppers
(Serves 4)
1 pound ground chuck
1 small onion, chopped
1 can (8 oun~es) tomato sauce
1 cup cooked rice
1 teaspoon prepared
horseradish
Dash of hot pepper sauce
1/2 cup (2 ounces) shredded
American cheese
4green peppers, seeded with
tops removed
3 tablespoons catsup
'. Browngroundchuckand onionin skil-
-let; drain. In mixing_bowl, combine
ground chuckmixture with remaining
ingredients except green peppers and
catsup.
• Stuff green peppers with meat mix-
ture; top with catsup. Place in steam-
er basket. Coverand steam. -
Water: 1V2cups Time: 26-30 min.
13

Fishand Seafood
Parmesan Scallops (Serves
4)
1/4 cup butter or margarine,
melted
1 teaspoon cornstarch
1112pounds shucked sea scallops,
cut in 2or 3slices
3green onions, finely chopped
2tablespoons fresh minced
parsley or 2teaspoons dried
parsley flakes
1/4 cup ,white wine
2 tablespoons grated
Parmesan cheese
• Combine melted butter and com-
starch in rice bowl. Stir to blend
well. Add remaining ingredients
except cheese. Cover rice bowl with
aluminum foil. Cover and steam.
Water: 1cup Time: 19-22 min.
• Uncover and stir well. Sprinkle with
cheese. Recoverwith foil. Coverand
steam. Water: 1/2cup
Time: 10-12 min.
Trout With Herb Stuffing
(Serves 2-3)
2to 3pan-dressed trout, fresh or
thawed
II. teaspoon salt
2cups herb stuffing
113cup butter or margarine,
melted
1/2 cup sliced fresh mushrooms
113cup sliced green onion
I tablespoon chopped parsley
I tablespoon chopped pimento
2teaspoons lemon juice
1/4teaspoon margarine
• Wash and dry trout. In mixing bowl,
combine remaining ingredients.
Stuff fish and place in steamer bas-
ket. Cover and steam. Water: 11/2
cups Time: 26-30 min.
14
Salmon With Wine Sauce
(SerVes4)
4salmon steaks, I-inch thick
2tablespoons melted butter or
margarine
2tablespoons white wine
I tablespoon fresh minced
parsley
I small clove garlic, minced
1/2 teaspoon salt
• Arrange steaks in rice bowl.
Combine all remaining ingredients
and pour over fish. Cover and
steam. Water: 1cup Time: 19-22
min.
Spanish Paella
(Serves 4-6)
1 pound chicken pieces
1/4cup flour, seasoned with salt
and pepper
1/4cup olive or salad oil
2 carrots, peeled and sliced
into 1/2-inchpieces
1/2 cup chopped onion
1 stalk celery, with leaves
1 cup chicken broth
1 clove garlic, minced
2 tablespoons chopped
pimento
lJ4 teaspoon ground oregano
1/4 teaspoon ground saffron
1/2 cup raw converted rice
1 package (9 ounces) frozen
artichokes
8 ounces fresh or frozen
shelled shrimp
6 small clams in shells, washed
• Coat chicken with flour. In skillet,
brown chicken in hot oil for 20 min-
.utes. In rice bowl, combine remain-
"'ing ingredients except artichokes,
shrimp and clams. Place chicken
pie<;eson top. Cover and steam.
W~~er: 2%cups Time: 44-45 min.
• Adtl artichokes, shrimp and clams.
Cover and steam. Water: 213cup
Time: 14-16 min.

Chinese Pepper Steak
(Serves 4)
1 pound sirloin, sliced into
thin strips
1 tablespoon sugar
1 tablespoon sherry
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon oil
If2 teaspoon salt
2 teaspoons cornstarch
1/4 cup chopped onion
Ifa cup sliced celery
1 red or green pepper, seeded
and sliced into thin strips
1 tomato, diced
• Combine all ingredients except
tomato in rice bowl. Cover and
steam. Water: 2/a cup Time: 14-16
mIn.
• Add diced tomato and stir. Cover;
steam. Water: 1 cup Time: 19-22
mIn.
Enchilada Casserole
(Serves 4)
1 can (141/2 ounces) whole
tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
If2 teaspoon salt
1 can (6 ounces) tomato paste
1 pound ground beef, browned
2 cups (8 ounces) shredded
Cheddar cheese
10 corn tortillas
• To prepare sauce, blend tomatoes'
and liquid with onion and garlic in a
blender or food processor. Pour into
medium-sized saucepan. Add red
pepper, salt and tomato paste. Heat
to a boil; then simmer for 5 to 10
minutes. In mixing bowl, combine
browned ground beef, half of the
Ethnic Dishes
cheese and half of the prepared
sauce.
• Dip tortilla in sauce and place 1to 2
tablespoons ofbeef filling in the cen-
ter. Roll up and place in rice bowl.
Repeat for remaining tortillas.
• Pour remaining sauce over enchi-
ladas and top with remaining
cheese. Cover and steam. Water:
3f4 cup Time: 16-17min.
Jambala1!a(Serves 4Y
1/2 pound smoked sausage
If2 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon flour
1 can (14 If2 ounces) whole
tomatoes
1 cup water
2 teaspoons dried parsley
Jtablespoon Worcestershire
sauce
1/4 teaspoon whole thyme
I/S teaspoon ground red pepper
1 cup raw converted rice
8 ounces shrimp, peeled and
deveined
• Place sausage, green pepper, onion
and garlic in rice bowl. Cover and
steam. Water: 1/2 cup Time: 10-12
mIn.
• Stir flour into sausage mixture.
Blend well. Add remaining ingredi-
ents except shrimp. Cover and
.steam. Water: 2 1/2 cups Time: 43-
44 min.
• Add shrimp. Cover and steam.
Water: 1/2 cup Time: 10-12min.
15

Low Calorie
Stuffed Cabba!le Rolls(Serves 4Y
8leaves from 1 small head
cabbage
1 pound lean ground beef
1/4 cup finely chopped onion
1J4 cup finely chopped green
pepper
1 teaspoon Worcestershire
sauce
1J4 teaspoon garlic salt
Dash Tabasco sauce
I/S teaspoon dry mustard
1 teaspoon prepared
horseradish
1 cup tomato juice
1 teaspoon Italian seasoning
• Core cabbage and place in steamer
basket. Steam just until outer
leaves are wilted and separate easi-
ly. Water: 112 cup Time: 10-12min.
• Brown ground beef and drain well.
Add onion, green pepper, Worces-
tershire sauce, salt, Tabasco sauce,
dry mustard and horseradish. Stir
to blend well. Place a rounded table-
spoon of filling on each leaf and roll.
Stack in rice bowl.
• Blend tomato juice and Italian sea-
soning. Pour- over cabbage rolls.
Cover rice bowl with aluminum foil.
Cover and steam. Water: 11/4 cups
Time: 24-26 min.
Seasoned Mushrooms
(Serves 2)
10 to 12 whole mushrooms
112 teaspoon Italian seasoning
• Wash mushrooms. Place in rice
bowl. Sprinkle with Italian season-
ing. Cover and steam. Water: lf3
cup Time: 8-9 min.
16
Carrot Medley
(Serves 8)
4 cups thinly sliced and pared
carrots
1 small onion, thinly sliced and
separated into rings
Dash of salt
2 teaspoons dried parsley
flakes
1 teaspoon sugar
Dash of salt
1 teaspoon instant chicken
bouillon granules
• Combine all ingredients in rice bowl.
Cover and steam. Water: 11/2 cups
Time: 26-30 min.
Smothered Sole
(Serves 4)
1pound sole fillets
112 cup finely chopped
green onion
1f4 cup finely chopped
green pepper
1 cup sliced mushrooms
1 small tomato, chopped
1f4 teaspoon dill weed
• Arrange fish fillets in single layer in
steamer basket. In order listed, top
with all remaining ingredients.
Cover and steam. Water: 112 cup
Time: 10-12min.
Snappy Salad Idea
Steam bite-size pieces ofcauli-
flower,broccoli,carrots or green
beans just until crisp-tender.
Tosswith low-calorie Italian
salad dressing ...refrigerate sev-
eral hours ...enjoy with a clear
conscience!

Corn Combo
.(Serves 4)
1f3 cup chopped celery
1/3 cup chopped green pepper
1 package (10 ounces) frozen
whole kernel corn, defrosted
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom
stems and pieces, drained
1 tomato, peeled and chopped
2 teaspoons brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
Dash black pepper
Dash of liquid hot pepper
sauce
1 tablespoon catsup
• In rice bowl, combine celery and
green pepper. Cover and steam.
Water: 112cup Time: 10-12min.
• Stir in all remaining ingredients.
Cover and steam until heated
through. Water: 11f4cups Time:
24-26 min.
Creamy Lite Potatoes
(Serves 3)
6 whole new potatoes
1/2 cup plain non-fat yogurt
1/2 teaspoon seasoned salt
1 teaspoon dill weed
• Scrub potatoes and arrange in
steamer basket. Cover and steam.
Water: 1%cups Time: 36-37min.
• Meanwhile, in serving bowl,combine
yogurt and seasonings. Fold hot
potatoes into sauce.
Side Dishes
Almond Bmssels Sprouts
(Serves 3-4)
.1 package (10 ounces) frozen
brussels sprouts
1 tablespoon butter or
margarine
1f4 cup slivered almonds
1/2 teaspoon instant chicken
bouillon
• Place brussels sprouts in steamer
basket. Cover and steam. Water: 1
cup Time: 19-22min.
• Place brussels sprouts in rice bowl
with remaining ingredients. Cover
and steam. Water: 1/4cup
Time: 6-7 min.
Italian Extravaganza
(Serves 4-6)
1/2 bunch broccoli, cut in
flowerettes
1/2 head cauliflower, cut in
flowerettes
1 zucchini, sliced 1/2-inch thick
8 ounces mushrooms
1 cup cherry tomatoes
1/2 teaspoon garlic salt
2 to 3 tablespoons grated
Parmesan cheese
• Arrange vegetables except tomatoes
in steamer basket. Cover and steam.
Water: %cup Time: 16-17min.
• Add cherry tomatoes. Sprinkle all
with salt and cheese. Cover and
steam. Water: 1/4cup Time: 6-7
mIn.
Company Rice (Serves 3)
1 can (10 1/2ounces) beef 2 tablespoons butter or
consomme margarine, cut into pieces
1 can (4 ounces) sliced If2 cup raw long-grain rice
mushrooms 1/3 cup chopped onion
• Combine all ingredients in rice bowl. Cover and steam. Water: 3 cups Time:
45-50 min. 17

Fruits
Baked Ambrosia
(Serves4)
2 large oranges
1 can (8 ounces) pineapple
chunks, drained
2tablespoons coconut
1112 tablespoons brown sugar
1 tablespoon honey
1fa teaspoon almond extract
2tablespoons almonds (whole
or slivered)
4maraschino cherries
• Cut oranges in half crosswise. Free
fruit from shell carefully with a
grapefruit knife. Separate orange
sections.
:. Toss together orange sections,
pineapple, coconut, brown sugar,
honey, almond extract and almonds
in mixing bowl. Mound into shells.
Top each with a cherry. Place shells
in steamer basket. Coverand steam.
Water: l/2cup Time: 10-12 min.
Candied Steamed Apples
(Serves 6)
8 medium cooking apples,
peeled, cored and chopped
1f4 cup red hot candies
lis cup brown sugar
Dash nutmeg
• Place apples in rice bowl. Cover;
steam. Water: 1 cup Time: 19-22
min.
•• Stir in red hots, brown sugar and
nutmeg. Cover; steam. Water: 2/3
cup Time: 14-16min.
18
Sunshine Fruit Compote
(Serves 6-8)
1 package (6 ounces) dry
mixed fruit
1 package (6 ounces) dry
apricots
1 can (16 ounces) peaches in
heavy syrup, drained
lis cup orange juice
2tablespoons honey
• Combine all ingredients in rice bowl.
Cover and steam. Water: 1 cup
Time: 19-22 min.
Mapled Bananas
(Serves 4)
2tablespoons butter or
margarine
3tablespoons maple-flavored
pancake syrup
5 bananas, peeled and sliced
into liz-inch pieces
1 tablespoon lemon juice
• Place butter in rice bowl. Cover;
steam. Water: 1/4 cup Time: 6-7
mIn.
• Stir in syrup. Add bananas. Stir to
coat bananas with syrup mixture.
Cover and steam. Water: 1/2cup
Time: 10-12 min. Sprinkle with
lemon juice. Serve warm.
Cranberry Sauce
1 pound cranberries
2cups sugar
llz cup water
• Combine all ingredients in rice bowl.
Cover and steam. Water: 11/2 cups
Time: 26-30 min.

Banana Bread
(Makes1loaD
3/4 cup all-purpose flour
]13 cup brown sugar
]13 cup butter or margarine,
softened
3 tablespoons milk
1 egg
J.]/2 teaspoons lemon juice
1/2 teaspoon baking soda
1f4 teaspoon salt
1f4 cup chopped nuts
1/2 cup mashed bananas
• Combine all ingredients except
bananas in mixing bowl. Beat at
medium speed for 2 minutes. Stir in
bananas. Pour batter into greased
and floured rice bowL Cover rice
bowl with aluminum foil. Cover and
steam. Water: 3 cups Time: 45-50
mm.
• Pick inserted in center should come
out clean. If not done, add water and
continue to steam. Water: 1 cup
Time: 17-21min.
Printed in U.S.
Breads and Puddings
.
Boston Brown Bread
(Makes 1loaf)
3/4 cup flour
]/2 teaspoon baking powder
]/2 teaspoon baking soda
]/2 teaspoon salt
1f2 cup yellow cornmeal
]/2 cup whole wheat flour
]/2 cup molasses
1 cup buttermilk
]/2 cup raisins
• Combine flour, baking powder, soda,
salt, cornmeal and whole wheat
flour. Add remaining ingredients
and beat well. Pour batter into
greased and floured rice bowl. Cover
rice bowl with aluminum foil. Cover
and steam. Water: 3 cups Time:
45-50 min.
• Pick inserted in center should come
out clean. If not done, add water and
continue to steam. Water: 1 cup
Time: 19-22min.
I·~
I "

Breads and Puddings
I
Steamed Pumpkin
Pudding
(Makes 1loaf)
1f4 cup butter or margarine
2/3 cup brown sugar
3 tablespoons sugar.
2 eggs
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1f2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1f4 teaspoon nutmeg
2/3 cup canned pumpkin
1fa cup sour milk (or 1 teaspoon
vinegar plus milk to measure
1/3 cup)
1/4 cup chopped walnuts
• Cream butter and sugars. Beat in
eggs. Stir together flour,salt, sodaand
spices. Mix together pumpkin and
sour milk. Add dry ingredients to
creamed mixture, alternately with
pumpkin mixture. Mixwellafter each
addition. Stir in nuts. Pour into
greased rice bowl. Cover rice bowl
with aluminum foil. Coverand steam.
Water: 3 cups Time: 45-50min.
• Pick inserted in center should come
out clean. If not done, add water and
continue to steam. Water: 1 cup
Time: 19-22min.
Pineapple Tapioca
Pudding
(Serves 4-6)
1 egg
2 cups milk
3 tablespoons quick-cooking
tapioca
5 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 can (8 ounces) crushed
pineapple, thorougWy
drained
• In medium bowl, blend egg, milk,
tapioca, sugar and salt. Let stand 5
minutes. Pour into rice bowl. Cover
and steam, stirring every 5 to 10
minutes. Water: 11/2 cups Time:
26-30 min.
• Stir vanilla and pineapple into
steamed mixture. Let stand 10to 15
minutes. Serve warm or cold.
Caramel Apple Bread Pudding
(Serves 6)
3 cups bread cubes 1/2 teaspoon vanilla
3 cups peeled, sliced apples . Dash salt
4 eggs, beaten i/4 teaspoon cinnamon
11/2 cups milk 1/3 'cup caramel topping
3 tablespoons sugar Nutmeg
• Place bread cubes in buttered rice bowl. Top with apples. Beat together eggs,
milk, sugar, vanilla, salt and cinnamon. Pour over apples. Drizzle with caramel.
Sprinkle with nutmeg. Cover rice bowlwith foil. Cover and steam. Water: 3
cups Time: 45-50 min.
• Knife inserted into center of custard should come out clean. If not done, add
morewater and continue to steam. Water: 1 cup Time: 19-22min.
20