Kenmore 141 17690, 141 16690 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 tablespoons oil

1onion, cut into wedges

1carrot, thinly sliced

2 cups broccoli, cut into small flowerets

1red pepper, sliced

2sticks 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 doneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued meats, poultryor fish. Makes 4 servings.

Ingredients

4medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted

1 teaspoon 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 be 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--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 heady 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 servewarm.

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

6baking potatoes (about 8 ounces each)

3 tablespoons margarine or butter, melted

1/2 cup picante sauce

1cup shredded cheddar cheese (4 ounces)

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

1chopped 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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