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 5x2cm (approx 1 cup) 300 ml beef stock (canned)
½cup barley * 1 bay leaf
¼ teaspoon pepper
1 ½ cups frozen peas (thawed)
1 teaspoon Maggi stock
½teaspoon salt
1.In a
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
¼cup butter or margarine
¼cup chopped onion 1½ Tbs. flour
½ tsp. salt
¼tsp. dry mustard
1/8 tsp. pepper 1½ cups milk
¼ cup chopped red pepper
0.23kg. (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. Add flour, salt, mustard, and pepper; mix well. Cook at High for
3. Stir in red pepper. Cook at High for
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.
cooking Instructions _23
Instructionscooking