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English - 18
eggplant, etc., should have their skins pierced in several spots
before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole
vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing time.
(The standing time refers to the time necessary for dense,
large foods and vegetables to nish cooking after they come
out of the oven.) A baked potato can stand on the counter for
ve minutes before cooking is completed, while a dish of peas
can be served immediately.
RECIPES
Beef and barley stew
1 ½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose our
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1. In a 2-quart casserole, combine the beef, onion, our, 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 1½ 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
¼ cup butter or margarine
¼ cup chopped onion
1 ½ Tbs. our
½ tsp. salt
¼ tsp. dry mustard
⅛ tsp. pepper
1 ½ 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.
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
⅛ tsp. pepper
2 ½ 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 (1 ½-2 ½ 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.
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.
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