32
_ cooking Instructions
RECIPES
Beef and barley stew
700 g beef, cut in dices of 1.8 cm
1/2 cup minced onion
3 tablespoons flour
1 tablespoon Worcestershire sauce
2 medium carrots cut into sticks of about 5x2 cm (approx 1 cup)
300 ml beef stock (canned)
½ cup barley *
1 bay leaf
¼ teaspoon pepper
1 ½ cups frozen peas (thawed)
1 teaspoon Maggi stock
½ teaspoon salt
1. In a 2-quart casserole, combine beef, onion, flour, and Worcestershire sauce; mix
well. Cover with lid. Cook at High for 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. Leave to stand for 10
minutes. Remove bay leaf before serving. Makes 6 servings
* can be replaced with canned mushroom slices.
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
0.23 kg. (2 cups) cheddar cheese, shredded
2 cups frozen chopped broccoli (thawed)
4 cups cooked spiral shaped pasta (0.23 kg. dry)
1.
In a 2-quart casserole, cook butter and onion at High for 2-3 minutes until onion is
soft, stirring once.
2.
Add flour, salt, mustard, and pepper; mix well. Cook at High for 60-90 seconds until
mixture boils. Stir in milk until smooth.
3.
Stir in red pepper. Cook at High for 3-5 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 for 4 to 6 minutes until
heated through, stirring once. Stir before serving. Makes 6 servings.
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10/19/2012 8:41:20 PM
