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the tips toward the center.
When cooking cut vegetables, always cover the dish with
a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, squash,
eggplant, etc., should have their skins pierced in several
spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole
vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing
time. (The standing time refers to the time necessary for
dense, large foods and vegetables to finish cooking after
they come out of the oven.) A baked potato can stand on
the counter for five minutes before cooking is completed,
while a dish of peas can be served immediately.
RECIPES
Beef and barley stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1.
In a 2-quart casserole, combine the beef, onion, flour,
and Worcestershire sauce and mix well. Cover with
lid. Cook at High for 6 to 8 minutes until the beef is no
longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaves, 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 leaves
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
⅛ tsp. pepper
1½ cups milk
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1.
In a 2-quart casserole, cook butter and onion at High
for 1 to 2 minutes until the 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.
Warm potato salad
2 lbs. 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
⅛ tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine the potatoes and
¼ cup water. Cover with lid. Cook at High until the
potatoes are tender (7-10 minutes); stir twice. Drain
and set aside to cool slightly.
2.
In a medium bowl, cook the bacon at High until crisp
(2½-3½ minutes); stir once. Place the bacon on a
paper towel. Reserve 1 Tbs. drippings.
3.
Combine the drippings and onion. Cover with plastic
wrap; turn a corner back to vent steam. Cook at High
until tender (1½-2½ minutes); stir once.
4.
Stir in sugar, salt, flour, celery seed, and pepper.
Cook at High until mixture boils (30-40 seconds). Stir
in vinegar and ½ cup water. Cook at High until liquid
boils and thickens slightly (1-2 minutes); 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 (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin
1.
Place the onion and garlic in a 3-quart casserole.
Cover with lid. Cook at High for 2 to 4 minutes until
tender.
2.
Add one can of beans, and mash the beans with a
fork. Add remaining ingredients and mix well.
3.
Cook uncovered at High for 10 minutes; stir. Reduce
power to Medium and cook for 5 minutes. Stir before
serving.
Makes about 2 quarts.
