05
COOKING INSTRUCTIONS
Cooking instructions _
37
RECIPES
Beef and barley stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
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½ cup chopped onion
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2 Tbs. all-purpose flour
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1 Tbs Worcestershire sauce
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1 can (13.75-14.5 oz.) beef broth
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2 medium carrots, cut into ½-inch slices (about 1 cup)
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½ cup barley
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1 bay leaf
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¼ tsp. pepper
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1 pkg. (9-10 oz.) frozen peas, thawed
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1. In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid.
Cook at High 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
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¼ cup chopped onion
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1½ Tbs. flour
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½ tsp. salt
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¼ tsp. dry mustard
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1/8 tsp. pepper
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1½ cups milk
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¼ cup chopped red pepper
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8 oz. (2 cups) cheddar cheese, shredded
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1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
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4 cups cooked spiral shaped pasta (8 oz. dry)
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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.
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2009-08-27 9:31:51
