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ENGLISH
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Broccoli and cheese casserole
¼ cup butter or margarine
¼ cup chopped onion
1½ Tbs. flour
½ tsp. salt
¼ tsp. dry mustard
1/8 tsp. pepper
1½ cups milk
¼ cup chopped red pepper
225 g (2 cups) cheddar cheese, shredded
1 pkg. (250-280 g) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (225 g dry)
1.
In a 2-quart casserole, cook butter and onion at High (0) for 1 to 2
minutes until onion is soft, stirring once.
2.
Add flour, salt, mustard, and pepper; mix well. Cook at High (0) for 30 to
60 seconds until mixture boils. Stir in milk until smooth.
3.
Stir in red pepper. Cook at High (0) 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 (0) for 4
to 6 minutes until heated through, stirring once. Stir before serving.
Makes 6 servings.
Warm potato salad
900 g 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. flour
½ tsp. celery seed
1/8 tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with
lid. Cook at High (0) until potatoes are tender (7-10 min.); stir twice.
Drain and set aside to cool slightly.
2.
In a medium bowl, cook bacon at High (0) until crisp (2½-3½ min.); stir
once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.
3.
Combine drippings and onion. Cover with plastic wrap; turn back a
corner to vent steam. Cook at High (0) until tender (1½-2½ min.); stir
once.
4.
Stir in sugar, salt, flour, celery seed, and pepper. Cook at High (0) until
mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High
(0) until liquid boils and thickens slightly (1-2 min.); 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 (420 g each) black beans, drained
1 can (390-450 g) stewed tomatoes, chopped
1 can (385-405 g) chicken broth
1 can (195-240 g) corn
1 can (110 g) chopped green chilies
1-2 tsp. ground cumin, or to taste
1.
Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at
High (0) for 2 to 4 minutes until tender.
2.
Add one can of beans, mash beans with a fork. Add remaining
ingredients; mix well.
3.
Cook uncovered, at High (0) for 10 minutes; stir. Reduce power to
Medium and cook for 5 minutes. Stir before serving.
Makes about 2 quarts.
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Summary of Contents for ME6194ST
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