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FRESHVEGETABLESTIR-FRY
TakeatriptotheOrientwiththiseasy,and healthy
vegetablerecipe. Makes 4- 6 servings.
Ingredients
2 tablespoons oil
1 onion,cutintowedges
1 carrot,thinly sliced
2 cupsbroccoli,cutintosmallflowerets
1 red popper,sliced
2 stickscelery, thinlysliced
1 cup snowpeas
1/2 cup chickenbroth
Preparation
Heat oilin a wok or saute pan,directlyover a high
heat. Add onion and cook I minute.Add carrot and
broccoliand stir-fry2 minutes,then add red pepper,
celery and snowpeas and continuecooking1
minutemore.Add chickenbrothand tossveg-
etables untilcookedto desireddoneness.
ONION BLOSSOMS
Great served as a snack, orto dress up barbecued
meats, poultry or flsh. Makea4servinge.
Ingredients
4 mediumsweatonions(4-5 ounceseach)
1 tablespoonsmargarineor butter,melted
1 teaspoon Dijon-stylemustard
1/8 teaspoon hotpepper sauce
1 tablespoon brownsugar
1 pepper(optional)
Preparation
Peel onions,then cut almost completely througheach
onion,forming 8 wedges.Onion willbeloose, butstill
beintact.Preparefour 12-inchsquaresofaluminum
foil. Place one onionin the centerof eachfoilsquare.
Stirmargarine(or butter)withhotpepper sauceand
drizzleover onions.Sprinklewithbrownsugar.Then
bringuptwosidesoffoilsquare and doublefold. Bring
remainingcomers upand completelyenclose--leaving
enoughspace for steam tobuild.
Place wrappedonionblossoms on grill,directly over
mediumheat. Close lidand cook 15 to 25 minutesor
untilonionsare neadytender. Make a 2-inchopening
at thetop of eachonionwrapping,thenclose lidand
cook 5 to 10 minutesmore,or untilonionsare lightly
browned.Sprinklewithpepperifdesiredandserve
warm.
GRILLED POTATO SKINS
Serve these crispypotatoesas a snackor side dish.
We've included microwaveinstructionsfor a timesav-
ingshortcut. Makes 12 servings.
Ingredients
6 bakingpotatoes (about 8 ounceseach)
3 tablespoons margarineor butter,melted
1/2 cup picante sauce
1 cup shredded cheddar cheese (4 ounces)
3 slices bacon, crisp-ceoked and crumbled
or use prepackaged bacon bits
1 choppedtomato (optional)
1 diced green onion (optional)
1/2 cup sour cream (optional)
Preparation
Puncturecleanpotatoes witha fork,wrap inaluminum
foiland place directly over lowto mediumheat. Close
lidand cookdirectlyfor 1 houror untilcenter is
tender. OR - Microwaveclean,puncturedpotatoes
on highfor 15 to20 minutes,or untilcenter tender.
Allowcookedpotatoesto coolthen unwrapand
discardfoil.
Cut potatoes in half- lengthwise.Scoop out potato
pulp (serveseparatelyor discard.) Be suretoleave
1/4-inch thickpotato shellremaining.Brushthe inside
ofeach potato shellwith meltedmargarine. Spoon2
teaspoons picantesauce intoeach potatoshell,
sprinklewith cheese and top with bacon.
Place preparedpotatoskins on grill, directly over
mediumheat. Close lidand cook for 8 to 10 minutes
or untilpotato skins are cdsp.Sprinkleeach potato
skinwithtomatoand green onionand then topwith
sourcream, ifdesired.
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