32
_ cooking Instructions
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 (12.7mm) 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 beef, onion, flour, and Worcestershire; mix well.
Cover with lid. Cook at High for 6 to 8 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
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
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.
MW0113M_ZAM-03752F_EN.indd 32
2010-04-07 10:24:38
