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CHICKEN RICE SOUP
Poached Chicken
(see recipe on Page 28)
3
cups chicken broth
1
cup instant rice, uncooked
2
tablespoons chopped parsley
1. Prepare Poached Chicken according to recipe. Remove
chicken, cool about 10 to 15 minutes. Remove bones
and cut chicken into bite-size pieces.
2. Meanwhile, add 2 cups chicken broth to poaching liquid
in the medium glass casserole.
3. Cover with lid or vented plastic wrap. Cook on P-HI for
8 minutes. Stir in chicken, rice and parsley. Continue
cooking, on P-HI for 5 to 6 minutes or until heated
thoroughly. Let stand for 5 minutes or until rice has
softened. Stir before serving.
4 servings
POTATO SOUP
3
cups peeled, diced potatoes
1/2
cup chopped onion
1/2
cup chopped celery
1 can (13 3/4 oz.) chicken broth
1
can (5 oz.) evaporated skim milk
2
teaspoons dried parsley
1/2
teaspoon salt
1/2
teaspoon dried thyme
1/4
teaspoon pepper
1. In a 2-quart glass casserole, combine potatoes, onion,
celery and broth.
2. Cover with lid or vented plastic wrap. Cook on P-HI for
13 to 15 minutes or until potatoes are tender.
3. Stir in evaporated milk, parsley, salt, thyme and pepper.
Continue cooking on P-HI for 5 minutes or until heated
thoroughly.
4 servings
BELL PEPPER SAUCE
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
1/2 cup chopped onion
1
teaspoon parsley flakes
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1. In a 2-quart glass measure, combine chopped bell
peppers, onion, parsley, salt, basil and pepper.
2. Cook, uncovered, on P-HI for 8 to 10 minutes or until
vegetables are tender; stir three times during cooking.
3. Puree vegetable mixture in blender.
1 1/2 cups
SAUCES AND GRAVIES
Sauces and gravies are foolproof when made in the
microwave oven. Scorching, sticking, overcooking are no
longer problems when the sauces are cooked in a glass
measure with a handle. The sauce cooks more evenly, but it
is pourable. Select a sizable utensil that is double the size of
the recipe to allow for bubbling up and prevent spilling
over.
It is important to stir frequently to prevent lumps, especially
after mixture has boiled. A whisk is helpful to stir cooked
areas into those that are not yet thickened. Stir before
serving as well.
Sauces add a nice touch of variety to menus. They can be
made ahead and stored covered in the refrigerator until
ready to reheat and serve. If you wish to add a sauce or
gravy to cooked meats, it is best to heat the sauce fully first,
then add the meat and cook for 1 to 2 minutes to heat
thoroughly. This method prevents overcooking the meat.
Our versatile collection of sauces will enhance your main
dishes and even desserts for creative menu planning.
