Samsung DE68-01931A-01, Owner'S Manual

18 

Cooking Instructions

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

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 until potatoes are tender (10-12 min.); 
stir twice. Drain and set aside to cool 
slightly.

2. In a medium bowl, cook bacon at High until 

crisp (3-5 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 until tender (3-4 
min.); stir once.

4. Stir in sugar, salt, flour, celery seed, and 

pepper. Cook at High until mixture boils 
(30-40 sec.). Stir in vinegar and ½ cup 
water. Cook at High until liquid boils and 
thickens slightly (1-2 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 (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, or to taste

1. Place onion and garlic in a 3-quart 

casserole. Cover with lid. Cook at High 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 for 10 minutes; 

stir. Reduce power to Medium and cook for 
5 minutes. Stir before serving. Makes 
about 2 quarts.

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