16
Cooking Instructions
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
225g (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.
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 (10-13 min.); stir twice. Drain and set aside to
cool slightly.
2.
In a medium bowl, cook bacon at High(0) until crisp (3-4 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 (2-3 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 (2-3 min.); 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 (420 g each) black beans, drained
1 can (390-450 g) stewed tomatoes, chopped
1 can (385-405 g) chicken broth
1 can (195-240 g) corn
1 can (110 g) chopped green chilies
1-2 tsp. ground cumin, or to taste
1.
Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at High(0) for 3
to 5 minutes until tender.
2.
Add one can of beans, mash beans with a fork. Add remaining ingredients; mix
well.
3.
Cook uncovered, at High(0) for 15 minutes; stir. Reduce power to Medium and
cook for 5 minutes. Stir before serving.
Makes about 2 quarts.
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