Print Recipe

Summer Garden Stew

4-6 Servings 5-20 minutes

Ingredients:

2 small zucchini (about 1 lb.), cubed

1 large potato, peeled and cubed

1 cup grated carrots

1 small onion, coarsely chopped

½ small head cabbage, thinly sliced

½ cup chicken broth

1 (10 ¾-oz.) can cream of celery soup

1 cup shredded Cheddar cheese

1 (4-oz.) can mushroom pieces

1 lb. smoked sausage,

sliced ½ inch thick

Method:

In a 3-quart ceramic casserole, place zucchini, potato, carrots, onion, cabbage and chicken broth; cover.

Place dish on non-stick metal tray.

Cook for 15 to 18 minutes according to your Advantium model's cooking settings, stirring after half of cooking time; drain well.

Add soup and cheese; stir until well blended.

Stir in mushrooms and sausage; cover.

Cook for 5 to 8 minutes according to your Advantium model's cooking settings until thoroughly heated.

Cooking Settings:

Advantium:

Settings:

Time:

Tray Type:

120 Over the Range

U=Lo L=Lo

5 minutes

Metal Tray

120 Wall Oven

U=Lo L=Lo

20 minutes

Metal Tray

240 Over the Range

U=10 M=10 L=10

10 minutes

Metal Tray

240 Wall Oven

U=10 M=10 L=10

10 minutes

Metal Tray

240 Wall Oven with Convection

U=5 M=10 L=10 C=10

15 minutes

Metal Tray

Chef's Notes:

Plan your menu around fresh produce from the local farmers market. Serve this colorful stew with sliced tomatoes garnished with fresh basil and fresh peach cobbler.