Samsung ME1260SA, Owner'S Manual

21 

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 (7-10 min.); stir twice. 
Drain and set aside to cool slightly.

2. In a medium bowl, cook bacon at High 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 until tender (1½-2½ 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 2 to 4 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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