Kenmore 141.17681, 141.16681 Fresh Vegetable STIR-FRY, Onion Blossoms, Grilled Potato Skins

FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and healthy vegetable recipe. Makes 4 =6 servings.

Ingredients

2 tablespoonsoil

1onion, cut into wedges

1 carrot, thinly sliced

2cups broccoli, cut intosmall flowerets

1 red pepper, sliced

2 sticks celery, thinly sliced

1cup snow peas

1/2 cup chicken broth

Preparation

Heat oil in a wok or saute pan, directly over a HIGH heat. Add onion and cook 1 minute. Add carrot and

broccoli and stir-fry 2 minutes, then add red pepper, celery and snow peas and continue cooking 1 minute more. Add chicken broth and toss veg- etables until cooked to desired aloneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, pouttry orfish. Makes 4 servings.

Ingredients

4	medium sweet onions (4-5 ounces each)
1	tablespoons margarine or butter, melted

1teaspoon Dijon-style mustard

1/8 teaspoon hot pepper sauce

1	tablespoon brown sugar
1	pepper (optional)

Preparation

Peel onions, then cut almost completely through each onion, forming 8 wedges. Onion will be loose, but still intact. Prepare four 12-inch squares of aluminum foil.

Place one onion in the center of each foil square.

Stir margarine (or butter) with hot pepper sauce and drizzle over onions. Sprinkle with brown sugar. Then bring up two sides of foil square and double fold. Bring

remaining corners up and completely enclose eaving enough space for steam to build.

Place wrapped onion blossoms on grill, directly over MEDIUM heat. Close lid and cook 15 to 25 minutes

or until onions are nearly tender. Make a 2-inch opening at the top of each onion wrapping, then close lid and cook 5 to 10 minutes more, or until onions are lightly browned. Sprinkle with pepper if desired and ssrvewarm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish. We'veincluded microwave instructionsfor a timesav-

ing short cut. Makes 12 servings.

Ingredients

6 baking potatoes (about 8 ounces each)

3tablespoons margarine or butter, melted

1/2 cup picante sauce

1 cup shredded cheddar cheese (4 ounces)

3slices bacon, crisp-cooked and crumbled or use prepackaged bacon bits

1	chopped tomato (optional)
1	diced green onion (optional)
1/2	cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum foil and place directly over LOW to MEDIUM heat. Close lid and cook directly for 1 hour or until center is tender. OR - Microwave clean, punctured potatoes on HIGH for 15 to 20 minutes, or until center tender.

Allow cooked potatoes to cool, then unwrap and discard foil.

Cut potatoes in half- lengthwise. Scoop out potato pulp (serve separately or discard.) Be sure to leave 1/4-inch thick potato shell remaining. Brush the inside of each potato shell with melted margarine. Spoon 2 teaspoons picante sauce into each potato shell, sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over MEDIUM heat. Close lid and cook for 8 to 10 minutes

or until potato skins are crisp. Sprinkle each potato skin with tomato and green onion and then top with sour cream, if desired.

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