APPETIZERS. SOUPS AND SANDWICHES
Vegetable Platter
12 frozen baby carrots, defrosted
12 frozen Brussels sprouts, defrosted
12 whole canned mushrooms
24 whole boiled onions
12 wooden skewers, B-inch
1 medium head cauliflower, about
1 1/2 Ibs.
Lemon Dill Sauce
1/3
cup butter or margarine
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon dried dill weed
Chili Cheese Dip
Assemble kebabs by alternating 1 carrot, 1 Brussels sprout, 1
mushroom and 2 onions one each skewer. Arrange in circular pat-
tern on lo-inch microwavable round plate. Set aside.
Rinse cauliflower with water. Shake off excess. Wrap in plastic wrap.
Microwave at Power Level 10 for 4 minutes. Turn over. Microwave for
5 to 6 minutes, or until tender-crisp. Set aside.
In 2 - c u p glass measure, combine all sauce ingredients. Microwave
at Power Level 10 for
1
1/2 to 2 minutes, or until butter melts. Mix well.
Brush kebabs with sauce. Cover with plastic wrap; vent.
Microwave at Power Level 10 for 5 to 6 minutes, or until vegetables
are tender-crisp. Let stand 1 minute. Remove plastic wrap from all
vegetables. Place cauliflower in center of plate. Brush with remain-
ing sauce. Serve hot.
10 to 12 servings
1 lb. pasteurized process cheese
spread with Mexican seasoning
1 can (15 oz.) chili without beans
1 can (5 oz.) evaporated milk
1 medium tomato, seeded and
chopped
2 green onions, sliced Corn chips
Cut cheese into l-inch
cubes. In 2-quart microwavable casserole,
combine cheese, chili and milk. Cover. Microwave at Power Level 7
for 12 to 14 minutes, or until cheese melts and mixture can be stirred
smooth, stirring every 3 minutes. Let stand 2 minutes. Top with
tomato and onions. Serve with
corn chips.
About 4 cups
Cream of Vegetable Soup
1 pkg. (10 oz.) frozen mixed
vegetables
1/4 cup chopped onion
2 tablespoons butter or margarine
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon
granules
1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 cup water
2 tablespoons all-purpose flour
1 cup half-and-half or milk
Cheese-falvored croutons
In 2-quart microwavable ca- sserole combine mixed vegetables,
onion, butter and parsley. Cover Microwave at Power Level 10 for 9
to 10 minutes, or until tender, stirring once.
Pour mixture into blender container or food processor. Blend until
smooth. Return mixture to casserole. Stir water into flour. Add bouil-
lon, marjoram and pepper. Blend water mixture and half-and-half
into vegetable puree. Microwave, uncovered, at Power Level 10 for 4
to 5 minutes, or until mixture thickens, stirring once. Garnish with
croutons.
4
to 6 servings
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Содержание C2286.000
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