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thetipstowardthecenter.
Whencookingcutvegetables,alwayscoverthedishwith
alidorventedmicrowavableplasticwrap.
Whole,unpeeledvegetablessuchaspotatoes,squash,
eggplant,etc.,shouldhavetheirskinspiercedinseveral
spotsbeforecookingtopreventthemfrombursting.
Foramoreevencookingresult,stirorrearrangewhole
vegetableshalfwaythroughthecooktime.
Generally,thedenserthefood,thelongerthestanding
time.(Thestandingtimereferstothetimenecessaryfor
dense,largefoodsandvegetablestofinishcookingafter
theycomeoutoftheoven.)Abakedpotatocanstandon
thecounterforfiveminutesbeforecookingiscompleted,
whileadishofpeascanbeservedimmediately.
RECIPES
Beef and barley stew
11_Ibs. beef stew cubes, cut into l_-inch pieces
1_2cup chopped onion
2 Tbs. all-purpose flour
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into l_-inch slices (about 1 cup)
1_ cup barley
1 bay leaf
1Atsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1. In a 2-quart casserole, combine the beef, onion, flour,
and Worcestershire sauce and mix well. Cover with
lid. Cook at High for 6 to 8 minutes until the beef is no
longer pink, stirring once.
2. Stir in beef broth, carrots, barley, bay leaves, and
pepper. Cover with lid. Cook at Medium for 1 to 11_
hours until carrots and beef are tender, stirring 2 to 3
times.
3. Stir in peas. Cover with lid. Cook at Medium for 10
minutes. Let stand for 10 minutes. Remove bay leaves
before serving.
Makes 6 servings.
Broccoli and cheese casserole
1Acup butter or margarine
1Acup chopped onion
11/2Tbs. flour
1_ tsp. salt
1Atsp. dry mustard
1/8tsp. pepper
11_cups milk
1Acup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1. In a 2-quart casserole, cook butter and onion at High
for 1 to 2 minutes until the onion is soft, stirring once.
2. Add flour, salt, mustard, and pepper; mix well. Cook
at High for 30 to 60 seconds until mixture boils. Stir in
milk until smooth.
3. Stir in red pepper. Cook at High for 2 to 3 minutes until
mixture boils and thickens slightly, stirring twice. Stir in
cheese until melted.
4. Add broccoli and pasta, mix well. Cover with lid. Cook
at High for 4 to 6 minutes until heated through, stirring
once. Stir before serving.
Makes 6 servings.
Warm potato salad
2 Ibs. small red potatoes, cut into l_-inch pieces
4 slices bacon (uncooked), cut into l_-inch pieces
1Acup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
1_ tsp. celery seed
1/8tsp. pepper
21_Tbs. apple cider vinegar
1. In a 2-quart casserole, combine the potatoes and
1Acup water. Cover with lid. Cook at High until the
potatoes are tender (7-10 minutes); stir twice. Drain
and set aside to cool slightly.
2. In a medium bowl, cook the bacon at High until crisp
(21/2-31/2minutes); stir once. Place the bacon on a
paper towel. Reserve 1 Tbs. drippings.
3. Combine the drippings and onion. Cover with plastic
wrap; turn a corner back to vent steam. Cook at High
until tender (11_-21_ minutes); stir once.
4. Stir in sugar, salt, flour, celery seed, and pepper.
Cook at High until mixture boils (30-40 seconds). Stir
in vinegar and 1/2cup water. Cook at High until liquid
boils and thickens slightly (1-2 minutes); stir once. Add
bacon to dressing. Pour dressing over potatoes. Stir
well.
Makes 6 servings.
Black bean soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin
1. Place the onion and garlic in a 3-quart casserole.
Cover with lid. Cook at High for 2 to 4 minutes until
tender.
2. Add one can of beans, and mash the beans with a
fork. Add remaining ingredients and mix well.
3. Cook uncovered at High for 10 minutes; stir. Reduce
power to Medium and cook for 5 minutes. Stir before
serving.
Makes about 2 quarts.
English - 18
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