27
ENGLISH
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 (380-405 g) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (250-280 g) 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 10 to 12 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
225 g (2 cups) cheddar cheese, shredded
1 pkg. (250-280 g) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (225 g dry)
1.
In a 2-quart casserole, cook butter and onion at High (0) for 2 to 3
minutes until onion is soft, stirring once.
2.
Add flour, salt, mustard, and pepper; mix well. Cook at High (0) for (1 to
2 minutes) seconds until mixture boils. Stir in milk until smooth.
3.
Stir in red pepper. Cook at High (0) for 3 to 5 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 6
to 8 minutes until heated through, stirring once. Stir before serving.
Makes 6 servings.
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2010-08-19 2:46:40
