Magic Chef EW13F1W, EW13F1B Vegetarian Chili, Glazed Baby Carrots, Candied Sweet Potatoes

VEGETARIAN CHILI

1/2 cup celery, chopped

1 small onion, chopped (about 1/2 cup)

1/2 medium green bell pepper, chopped (1/4 cup)

1tablespoon chili powder

1teaspoon salt

1/4 teaspoon crushed red pepper flakes 1/8 teaspoon freshly ground black pepper

1can (15 1/2 oz.) mild chili beans in sauce, undrained

1can (15 oz.) Great Northern beans, drained

1can (15 oz.) chick peas (garbanzo beans), drained

2cans (about 15 oz. each) diced tomatoes, undrained

1.In a 2-quart glass casserole, combine celery, onion and green pepper.

2.Cover with lid or vented plastic wrap. Cook on P-HI for 3 to 4 minutes or until vegetables are tender. Add chili powder, salt, red pepper and black pepper to vegetables; mix well. Stir in chili beans with sauce, Great Northern beans, chick peas and tomatoes.

3.Continue cooking on P-HI for 18 to 20 minutes or until heated thoroughly; stir once during cooking. Stir before serving.

4 servings

GLAZED BABY CARROTS

1pound peeled baby carrots

2tablespoons butter

1tablespoon brown sugar 1/2 teaspoon cinnamon Dash ground cloves

1.In a 1 1/2-quart glass casserole, combine carrots, butter, brown sugar, cinnamon and cloves.

2.Cover with lid or vented plastic wrap. Cook on P-HI for 9 to 10 minutes or until carrots are tender; stir every 2 minutes during cooking. Let stand for 3 minutes.

4 servings

CANDIED SWEET POTATOES

2medium sweet potatoes (about 1 1/4 1bs.)

2medium tart baking apples

1/4 cup apple cider or juice

1/4 cup firmly packed brown sugar

1teaspoon cinnamon

2tablespoon margarine or butter

1/4 cup coarsely chopped pecans or walnuts

1.Wash and peel sweet potatoes and apples; slice in 1/4-inch slices. Layer slices in a 1 1/2-quart glass casserole.

Pour juice over the top. In a small bowl, combine brown sugar and cinnamon; sprinkle on top; cut margarine into small pieces; place evenly on top. Sprinkle with nuts.

2.Cover with lid or vented plastic wrap. Cook on P-HI for 12 to 15 minutes or until potatoes are tender.

3.Let stand for 3 minutes.

4 servings

GREEN BEANS IN CREAM SAUCE

1package (10 oz.) frozen French-style green beans

1can (10 3/4 oz.) condensed cream of celery soup, undiluted

1/2 cup sliced fresh mushrooms 1/4 cup milk

1/2 teaspoon soy sauce

1 can (2.8 oz.) French fried onions

1.In a 2-quart glass casserole, place green beans. Cover with lid or vented plastic wrap. Cook on P-HI for 4 to 5 minutes or until heated. Let stand, covered, for 5 minutes; drain. Stir in mushrooms, soup, milk and soy sauce.

2.Continue cooking on P-HI for 5 minutes or until heated thoroughly. Add half onions; stir. Continue cooking on P-HI for 5 minutes. Sprinkle with remaining onions. Cook, uncovered, for 1 minute. Let stand, uncovered, for 2 minutes before serving.

4 servings

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