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FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy
vegetable recipe. Makes 4 - 6 servings.
Ingredients
2
tablespoons oil
1
onion, cut into wedges
1
carrot, thinly sliced
2
cups broccoli, cut into small flowerets
1
red pepper, sliced
2
sticks celery, thinly sliced
1
cup snow peas
1/2
cup chicken broth
Preparation
Heat oil in a wok or saute pan, directly over a high heat.
Add onion and cook 1 minute. Add carrot and broccoli
and stir-fry 2 minutes, then add red pepper, celery and
snow peas and continue cooking 1 minute more. Add
chicken broth and toss vegetables until cooked to
desired doneness.
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a timesaving
short cut. Makes 12 servings.
Ingredients
6
baking potatoes (about 8 ounces each)
3
tablespoons margarine or butter, melted
1/2
cup picante sauce
1
cup shredded cheddar cheese (4 ounces)
3
slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
1
chopped tomato (optional)
1
diced green onion (optional)
1/2
cup sour cream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in aluminum
foil and place directly over low to medium heat. Close lid
and cook directly for 1 hour or until center is tender. OR
- Microwave clean, punctured potatoes on high for 15 to
20 minutes, or until center tender. Allow cooked
potatoes to cool then unwrap and discard foil.
Cut potatoes in half - lengthwise. Scoop out potato pulp
(serve separately or discard.) Be sure to leave
1/4-inch thick potato shell remaining. Brush the inside of
each potato shell with melted margarine. Spoon 2
teaspoons picante sauce into each potato shell, sprinkle
with cheese and top with bacon.
Place prepared potato skins on grill, directly over me-
dium heat. Close lid and cook for 8 to 10 minutes or until
potato skins are crisp. Sprinkle each potato skin with
tomato and green onion and then top with sour cream, if
desired.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued
meats, poultry or fish. Makes 4 servings.
Ingredients
4
medium sweet onions (4-5 ounces each)
1
tablespoons margarine or butter, melted
1
teaspoon Dijon-style mustard
1/8
teaspoon hot pepper sauce
1
tablespoon brown sugar
1
pepper (optional)
Preparation
Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will be loose, but still be
intact. Prepare four 12-inch squares of aluminum foil.
Place one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and drizzle
over onions. Sprinkle with brown sugar. Then bring up two
sides of foil square and double fold. Bring remaining
corners up and completely enclose leaving enough space
for steam to build.
Place wrapped onion blossoms on grill, directly over
medium heat. Close lid and cook 15 to 25 minutes or until
onions are nearly tender. Make a 2-inch opening at the top
of each onion wrapping, then close lid and cook 5 to 10
minutes more, or until onions are lightly browned. Sprinkle
with pepper if desired and serve warm.
