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24 English
Cooking guide
Cooking guide
Warm potato salad
2 lbs. small red potatoes, cut into ½-inch pieces
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. our
½ tsp. celery seed
1/8 tsp. pepper
2½ Tbs. apple cider vinegar
1. In a 2-quart casserole, combine the potatoes and ¼ cup 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 (2½-3½ minutes); 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 (1½-2½ minutes); stir once.
4. Stir in sugar, salt, our, celery seed, and pepper. Cook at High until mixture
boils (30-40 seconds). Stir in vinegar and ½ cup 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.
Broccoli and cheese casserole
¼ cup butter or margarine
¼ cup chopped onion
1½ Tbs. our
½ tsp. salt
¼ tsp. dry mustard
1/8 tsp. pepper
1½ cups milk
¼ cup 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 our, 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.
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