Broccoli and Cauliflower Salad

EW6F6W(¿ )02.8.273:5PM˘ ` 19

1 cup broccoli florets

1cup cauliflower florets 1/2 cup mayonnaise

1 to 2 teaspoons prepared mustard 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt

1.In a 2-quart glass casserole, combine broccoli and cauliflower

2.Cover with lid or vented plastic wrap. Cook on P-HI for 3 to 4 minutes or until vegetables are tender-crisp; cool.

3.In a small bowl, combine mayonnaise, mustard, basil and salt. Pour over vegetables; toss gently to mix.

4 servings

HOT JALAPENO SALAD

11/2 cups shredded cabbage 1/2 cup shredded carrots

1/4 cup medium green bell pepper, cut into 1-inch long thin strips

1/2 cup sliced cherry tomatoes 1/4 cup sliced green onion

2 tablespoons fresh, chopped cilantro

1/4 cup Monterey Jack jalapeno cheese, cut into 1 inch cubes

3 oz. cream cheese, softened

1 tablespoon white wine vinegar

1.In a 1/2-quart glass casserole, combine cabbage, carrots, bell pepper, tomatoes, green onion and cilantro. Set aside.

2.In a 4-cup glass measure, combine cheese cubes, creamed cheese and vinegar; blend well.

3.Press P-3. Cook, uncovered, for 4 minutes; stir twice during cooking. Continue cooking on P-HI for 1 minute; stir. Let stand for 2 minutes; stir until smooth.

Pour cheese over vegetable mixture; toss gently to mix.

4.Cover with vented plastic wrap. Cook on P-HI for about 3 minutes or until mixture is heated thoroughly; stir once during cooking. Let stand for 2 minutes.

4 servings

CHINESE STIR-FRY

2tablespoons vegetable oil

1clove garlic, minced

1teaspoon fresh ginger

1/4 cup sliced green onion

4medium (or 12 small) carrots, peeled and sliced 1/2 cup green bell pepper, cut into strips

1package (6 oz.) frozen pea pods

1cup fresh bean sprouts

2tablespoons soy sauce

1cup sliced mushrooms

1.In a 2-quart glass casserole, combine oil, garlic, ginger and onion. Cook, uncovered, on P-HI for 1 minute. Add carrots and green pepper.

2.Cover with lid or vented plastic wrap. Continue cooking on P-HI for 3 minutes.

3.Add pea pods, bean sprouts and soy sauce, stirring to mix; cover. Continue cooking on P-HI for 3 minutes. Stir in mushrooms. Continue cooking on P-HI for 3 minutes; stir once. Let stand, covered, for 3 minutes.

4 servings

WILTED SPINACH SALAD

6 slices bacon

1/4 cup bacon drippings or oil 1/2 pound fresh spinach leaves

2tablespoons sugar

2tablespoons vinegar

1.Arrange bacon on microwave rack. Cover with microwave paper towel. Cook on P-HI for 4 to 5 minutes or until bacon is crisp, rearrange once during cooking. Pour 1/4 cup bacon drippings into a 2-cup glass measure; discard any remaining drippings. Drain and crumble bacon.

2.Wash spinach leaves, pat dry and put in a serving bowl. Add sugar and vinegar to reserved drippings; stir to mix well.

3.Cook, uncovered, on P-HI for 1 minute or until boiling. Carefully stir, then pour over fresh spinach. Serve immediately.

4 servings