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BROCCOLI AND CAULIFLOWER SALAD
1
cup broccoli florets
1
cup cauliflower florets
1/2
cup mayonnaise
1 to 2 teaspoons prepared mustard
1/2
teaspoon dried basil, crushed
1/4
teaspoon salt
1. In a 2-quart glass casserole, combine broccoli and
cauliflower
2. Cover with lid or vented plastic wrap. Cook on P-HI for
3 to 4 minutes or until vegetables are tender-crisp; cool.
3. In a small bowl, combine mayonnaise, mustard, basil
and salt. Pour over vegetables; toss gently to mix.
4 servings
HOT JALAPENO SALAD
11/2 cups shredded cabbage
1/2
cup shredded carrots
1/4
cup medium green bell pepper, cut into 1-inch
long thin strips
1/2
cup sliced cherry tomatoes
1/4
cup sliced green onion
2
tablespoons fresh, chopped cilantro
1/4
cup Monterey Jack jalapeno cheese, cut into
1 inch cubes
3
oz. cream cheese, softened
1 tablespoon white wine vinegar
1. In a
1
/
2
-quart glass casserole, combine cabbage, carrots,
bell pepper, tomatoes, green onion and cilantro. Set
aside.
2. In a 4-cup glass measure, combine cheese cubes,
creamed cheese and vinegar; blend well.
3. Press P-30, Cook, uncovered, for 4 minutes; stir twice
during cooking. Continue cooking on P-HI for 1
minute; stir. Let stand for 2 minutes; stir until smooth.
Pour cheese over vegetable mixture; toss gently to mix.
4. Cover with vented plastic wrap. Cook on P-HI for about
3 minutes or until mixture is heated thoroughly; stir
once during cooking. Let stand for 2 minutes.
4 servings
CHINESE STIR-FRY
2
tablespoons vegetable oil
1
clove garlic, minced
1
teaspoon fresh ginger
1/4
cup sliced green onion
4
medium (or 12 small) carrots, peeled and sliced
1/2
cup green bell pepper, cut into strips
1
package (6 oz.) frozen pea pods
1
cup fresh bean sprouts
2
tablespoons soy sauce
1
cup sliced mushrooms
1. In a 2-quart glass casserole, combine oil, garlic, ginger
and onion. Cook, uncovered, on P-HI for 1 minute. Add
carrots and green pepper.
2. Cover with lid or vented plastic wrap. Continue cooking
on P-HI for 3 minutes.
3. Add pea pods, bean sprouts and soy sauce, stirring to
mix; cover. Continue cooking on P-HI for 3 minutes.
Stir in mushrooms. Continue cooking on P-HI for 3
minutes; stir once. Let stand, covered, for 3 minutes.
4 servings
WILTED SPINACH SALAD
6
slices bacon
1/4
cup bacon drippings or oil
1/2
pound fresh spinach leaves
2 tablespoons
sugar
2 tablespoons
vinegar
1. Arrange bacon on microwave rack. Cover with
microwave paper towel. Cook on P-HI for 4 to 5
minutes or until bacon is crisp, rearrange once during
cooking. Pour 1/4 cup bacon drippings into a 2-cup
glass measure; discard any remaining drippings. Drain
and crumble bacon.
2. Wash spinach leaves, pat dry and put in a serving bowl.
Add sugar and vinegar to reserved drippings; stir to mix
well.
3. Cook, uncovered, on P-HI for 1 minute or until boiling.
Carefully stir, then pour over fresh spinach. Serve
immediately.
4 servings