Hot Pecan Dip Yield: About 2 cups 1 cup water
4 to 5 ozs. dried beef, chopped
1 (8 oz.) pkg. cream cheese, cubed 1/2 cup dairy sour cream
1/3 cup chopped pecans
1/4 cup grated Parmesan cheese 1/4 cup mayonnaise
2 tablespoons chopped green pepper
1 tablespoon chopped pimento 1/2 teaspoon garlic powder 1/2 teaspoon dill weed
1/4 teaspoon hot pepper sauce
1.Combine water and dried beef in
2.Add remaining ingredients. Blend well. Heat, covered, on full power for 2 1/2 to 4 minutes, or until heated through. Stir halfway through heating time.
Marinated Vegetables
Yield: 4 servings
1 cup julienne strip carrots
1 tablespoon water
1 1/2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced zucchini
1 small Bermuda onion, sliced and separated into rings
3/4 cup Italian salad dressing
Pizza Fondue Yield: 1 quart
1 lb. ground beef
2/3 cup chopped onion
2 (8 oz. each) cans pizza sauce with cheese 3/4 teaspoon leaf oregano
1/4 teaspoon garlic powder
1 cup shredded Mozzarella cheese
2 (5 oz.) jars sharp pasteurized process cheese spread
French bread cubes or chips
1.Place carrots and water in 1 1/2 quart casserole. Cook, covered, on full power for 45 seconds to 1 1/2 minutes, or until warmed.
2.Add broccoli and cauliflower. Cook, covered, on full power for 45 seconds to 1 1/2 minutes, or until vegetables are barely tender. Drain.
3.Add zucchini and onion. Pour dressing over vegetables. Stir to coat. Cover and refrigerate for at least 8 hours before serving.
1.Combine ground beef and onion in casserole. Cook, covered, on full power for 3 to 5 minutes, or until meat is no longer pink. Stir halfway through cooking time.
2.Blend together pizza sauce, oregano, and garlic powder. Add to meat mixture. Cook on full power for 2 to 4 minutes, or until bubbling.
3.Stir in Mozzarella cheese and cheese spread. Heat on full power for 3 to 4 minutes or until cheese melts and is no longer stringy. Stir occasionally during heating time. Serve hot with French bread cubes or chips.
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