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ENGLISH
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 1 to 2
minutes until onion is soft, stirring once.
2.
Add flour, salt, mustard, and pepper; mix well. Cook at High (0) for for
30 to 60 seconds until mixture boils. Stir in milk until smooth.
3.
Stir in red pepper. Cook at High (0) 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 (0) for 4
to 6 minutes until heated through, stirring once. Stir before serving.
Makes 6 servings.
Warm potato salad
900 g 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
1
/
8
tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with
lid. Cook at High (0) until potatoes are tender (7-10 min.); stir twice.
Drain and set aside to cool slightly.
2.
In a medium bowl, cook bacon at High (0) until crisp (2½-3½ min.); stir
once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.
3.
Combine drippings and onion. Cover with plastic wrap; turn back a
corner to vent steam. Cook at High (0) until tender (1½-2½ min.); stir
once.
4.
Stir in sugar, salt, flour, celery seed, and pepper. Cook at High (0) until
mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High
(0) until liquid boils and thickens slightly 1-2 min.); stir once. Add bacon
to dressing. Pour dressing over potatoes. Stir well.
Makes 6 servings.
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2011-12-07 �� 12:22:09
