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Macaroni & Cheese (frozen) – 6 lbs.

Stir after each stage.

Macaroni & Cheese (refrig.) – 6 lbs.

Enchilada with Sauce

White Rice

1. Measure 8 cups of water and 4 cups of raw rice in pan. 2. Replace with lid for five minutes after heating. 3. Mix after letting sit for five minutes to release any extra moisture on bottom of pan.

Rice Pilaf

1. Stir with wire whisk prior to steaming. 2. Keep lid on while rice finishes steaming.

Rice, Broccoli & Cheese

Fettuccine Pasta

Vegetable Beef Soup

1. Steam for half the time indicated above. 2. Stir and break up frozen pieces. Steam for remaining time. 3. Also works for Chicken Gumbo, Chicken Noodle, and Minestrone Soups.

Spaghetti Sauce – 24 oz.

Cream of Broccoli Soup

1. Steam for 16 minutes. 2. Stir and break up frozen middle. 3. Steam for remaining time.

Alfredo Sauce (pre-cooked)

Mixed Vegetables (frozen) – 4 lbs.

1. Add 60mL (1/4 cup) water 2. Steam for half the of the cook time. 3. Stir center of pan and steam for remaining time.

Mixed Vegetables (fresh) – 8 oz.

Stewed Tomatoes – 6.5 lbs.

1. Utilize liquids from the can when steaming

Spinach

1. Utilize liquids from the can when steaming

Sweet Potato – #10 can

1. Utilize liquids from the can when steaming

Mashed Potatoes – 6 lbs.

Baked Potatoes – 7 (100 ct.)

1. Pierce raw potato skins, place in pan with lid on.

Baked Potatoes – 3 (80 ct.)

1. Pierce raw potato skins, place in pan with lid on.

Baked Potato – 1 (80 ct.)

1. Pierce raw potato skins, place in pan with lid on.