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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
⅛ tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine the potatoes and
¼ cup water. Cover with lid. Cook at High until the
potatoes are tender (7-10 minutes); stir twice. Drain
and set aside to cool slightly.
2.
In a medium bowl, cook the bacon at High until crisp
(2½-3½ minutes); stir once. Place the bacon on a
paper towel. Reserve 1 Tbs. drippings.
3.
Combine the drippings and onion. Cover with plastic
wrap; turn a corner back to vent steam. Cook at High
until tender (1½-2½ minutes); stir once.
4.
Stir in sugar, salt, flour, celery seed, and pepper.
Cook at High until mixture boils (30-40 seconds). Stir
in vinegar and ½ cup water. Cook at High until liquid
boils and thickens slightly (1-2 minutes); 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
1.
Place the 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, and mash the beans with a
fork. Add remaining ingredients and 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.
time. (The standing time refers to the time necessary for
dense, large foods and vegetables to finish cooking after
they come out of the oven.) A baked potato can stand on
the counter for five minutes before cooking is completed,
while a dish of peas can be served immediately.
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 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 the beef, onion, flour,
and Worcestershire sauce and mix well. Cover with
lid. Cook at High for 6 to 8 minutes until the beef is no
longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaves, 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 leaves
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
⅛ 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 the 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.
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5/5/2021 4:40:11 PM
5/5/2021 4:40:11 PM
