Hamilton Beach 25285 - Manuel (Page 14)

14
Chicken & Vegetable Packets
2 or 4 cooked chicken breasts (about 1 ⁄
2
to 1 pound uncooked)*
14 or 28 frozen potato wedges with skin (about 12 ounces)
1 or 2 cups frozen peas
1 ⁄
2
or 1 can (10 1 ⁄
2
ounces) condensed cream of mushroom soup
Dried thyme leaves, crushed
1. Preheat grill for 5 minutes.
2. Place 1 chicken breast in center of a piece of aluminum foil, about
12x16 inches long. Top each with layer of seven potato wedges, 1 ⁄
2
cup
peas and 1 ⁄
4
can mushroom soup. Sprinkle with thyme. Wrap with foil, making
a 6x4-inch packet.
3. Place two packets on grill. Close lid and cook 8 minutes or until heated through.
*Note: To grill chicken breasts, see the “Grilling Chart” on page 6.
Makes 2 or 4 servings.
Spicy Pepper Steak
1 ⁄
2
or 1 pound sirloin steak strips
1 or 2 small green or red bell peppers, cut into strips
1 ⁄
2
or 1 medium onion, sliced
1 or 2 cloves garlic, minced or 1 ⁄
4
teaspoon garlic powder
1 ⁄
2
or 1 jar (12 ounces) beef gravy
1 or 2 tablespoons soy sauce
1 ⁄
4
or 1 ⁄
2
teaspoon crushed red pepper
Hot cooked rice
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned
and no longer pink. Remove and keep warm.
3. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or
until vegetables are tender-crisp.
4. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan.
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef
and vegetable mixture. Serve over rice.
Makes 2 or 4 servings.
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