Recipes
Beef and barley stew
1½ lbs. beef stew cubes, cut into
½cup chopped onion 2 Tbs.
1 Tbs. Worcestershire sauce
1 can
2 medium carrots, cut into
½cup barley
1 bay leaf
¼ tsp. pepper
1 pkg.
1.In a
2.Stir in beef broth, carrots, barley, bay leaves, 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. Let stand for 10 minutes. Remove bay leaves before serving.
Makes 6 servings.
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
8 oz. (2 cups) cheddar cheese, shredded
1 pkg.
1.In a
2.Add flour, salt, mustard, and pepper; mix well. Cook at High for 30 to 60 seconds until mixture boils. Stir in milk until smooth.
3.Stir in red pepper. Cook at High for 2 to 3 minutes until mixture boils and thickens slightly, stirring twice. Stir in cheese until melted.
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.
e id gu ing 04Cook
cooking guide _33