16
Cooking Instructions
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
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 onion is soft, stirring once.
2.
Add flour, 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. 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 until potatoes are tender (7-10 minutes); stir
twice. Drain and set aside to cool slightly.
2.
In a medium bowl, cook bacon at High until crisp (2½-3½ minutes);
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 until tender (1½-2½ minutes);
stir once.
4.
Stir in sugar, salt, flour, 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, or to taste
1.
Place 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, mash beans with a fork. Add remaining
ingredients; 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.
MR1034CWC_XAA_GB_02981A.fm Page 16 Tuesday, July 6, 2004 1:14 PM
