14
Cooking Instructions
Recipes
Beef and Barley Stew
675 g beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs Worcestershire sauce
1 can (380-405g) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (250-280g) frozen peas, thawed
1.
In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well.
Cover with lid. Cook at High(0) for 6 to 8 minutes until beef is no longer pink,
stirring once.
2.
Stir in beef broth, carrots, barley, bay leaf, 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 leaf before serving.
Makes 6 servings.
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
225g (2 cups) cheddar cheese, shredded
1 pkg. (250-280g) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (225g 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
900g 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 (420g each) black beans, drained
1 can (390-450g) stewed tomatoes, chopped
1 can (385-405g) chicken broth
1 can (195-240g) corn
1 can (110g) 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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