FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy vegetable recipe. Makes 4 - 6 servings.
Ingredients
2 tablespoons oil
1onion, cut into wedges
1carrot, thinly sliced
2 cups broccoli, cut into small flowerets
1red 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
minute more. Add chicken broth and toss veg- etables until cooked to desired doneness.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued meats, poultry or fish. Makes 4 servings.
Ingredients
4medium sweet onions
1 tablespoons margarine or butter, melted
1teaspoon
1tablespoon brown sugar
1pepper (optional)
Preparation
Peel onions, then cut almost completely through each onion, forming 8 wedges. Onion will be loose, but still be intact. Prepare four
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 - leaving 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
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish. We'veincluded microwave instructions for a timesav-
ing short cut. Makes 12 servings.
Ingredients
6baking potatoes (about 8 ounces each)
3tablespoons margarine or butter, melted 1/2 cup picante sauce
1cup shredded cheddar cheese (4 ounces)
3slices bacon,
1chopped tomato (optional)
1diced 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
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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