FRESH VEGETABLE SOFT RECIPE
Asparagus with
Cooking Time: About 5 - 8 minutes
1Ib asparagus, washed and trimmed
2tbsp (30 mL) water
2tsp (10 mL) finely grated orange peel
1t4 cup (50 mL) orange juice
2tbsp (30 mL) olive oil or vegetable oil
1tbsp (15 mL) balsamic or red wine vinegar
1/2 tsp (2 mL) Dijon mustard Salt and pepper to taste
Trim asparagus so that stems will lie flat in
Add water. Cover with dish lid or plastic wrap. Place in oven.
Cook on FRESH VEGETABLE SOFT. Rearrange once after pause prompt appears across the display.
When done, drain, cover and set aside. Meanwhile, combine orange peel,
orange juice, oil, vinegar and mustard in a
asparagus and toss lightly to coat asparagus.
4 servings
FRESH VEGETABLE HARD RECIPE
Carrot and Basil Bake
1Ib carrots, peeled and shredded
1smallonion, minced
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) water
1tsp (5 mL) parsley flakes
112tsp (2 mL) basil
1/2 tsp (2 mL) salt
6 servings
Cover, and cook on P100, 1 to 1 1/2 minutes or until heated through.
Cooking Time: About 6 - 8 minute._
Combine all ingredients in 2 quart
FROZEN VEGETABLE RECIPE
Cheesy Broccoli for Two
1package (10 oz- 280 g) frozen broccoli spears
2 tbsp. (30 mL) water
1/4 cup (1 oz- 30 g) shredded Monterey jack cheese
2 servings
Cooking Time: About 5 - 7 minute
Place broccoli and water in shallow
Cover with plastic wrap. Place in oven. Cook on FROZEN VEGETABLE.
Stir once after pause prompt scroll across the display.
Sprinkle cheese over broccoli. Cook, uncovered, on P100,
23