Emerson MW8627W Recipes, Beef and Barley Stew, Broccoli and Cheese Casserole, Black Bean Soup

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Cooking Instructions

Recipes

Beef and Barley Stew

1½ lbs. beef stew cubes, cut into ½-inch pieces

½cup chopped onion

2 Tbs. all-purpose flour

1 Tbs Worcestershire sauce

1 can (13.75-14.5 oz.) beef broth

2 medium carrots, cut into ½-inch slices (about 1 cup)

½cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

1.In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid. Cook at High for 6 to 8 minutes until beef is no longer pink, stirring once.

2.Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid. Cook at LOW 45 to 50 minutes until carrots and beef are tender, stirring 2 to 3 times.(For example, cook for 15 minutes, then stir, 15 minutes more, then stir, and then a final 15-20 minutes.)

3.Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10 minutes. Remove bay leaf 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

¼cup chopped red pepper

8 oz. (2 cups) cheddar cheese, shredded

1 pkg. (9-10 oz.) frozen chopped broccoli, thawed 4 cups cooked spiral shaped pasta (8 oz. dry)

1.In a 2-quart casserole, cook butter and onion at High for 2 to 3 minutes until onion is soft, stirring once.

2.Add flour, salt, mustard, and pepper; mix well. Cook at High for 60 to 90 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.

Warm Potato Salad

2lbs. small red potatoes, cut into ½-inch pieces

4slices bacon (uncooked), cut into ½-inch pieces ¼ cup chopped onion

2tsp. sugar

1tsp. salt

1tsp. flour

½ tsp. celery seed 1/8 tsp. pepper

2½ Tbs. apple cider vinegar

1.In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with lid. Cook at High until potatoes are tender (10-12 min.); stir twice. Drain and set aside to cool slightly.

2.In a medium bowl, cook bacon at High until crisp (3-5 min.); stir once. Place bacon on a paper towel. Reserve 1 Tbs. drippings.

3.Combine drippings and onion. Cover with plastic wrap; turn back a corner to vent steam. Cook at High until tender (3-4 min.); stir once.

4.Stir in sugar, salt, flour, celery seed, and pepper. Cook at High until mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High until liquid boils and thickens slightly (1-2 min.); stir once. Add bacon to dressing. Pour dressing over potatoes. Stir well. Makes 6 servings.

Black Bean Soup

1 cup chopped onion

1 clove garlic, minced

2 cans (15 oz. each) black beans, drained

1can (14-16 oz.) stewed tomatoes, chopped

1can (13.75-14.5 oz.) chicken broth

1can (7-8.5 oz.) corn

1can (4 oz.) chopped green chilies 1-2 tsp. ground cumin, or to taste

1.Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at High for 3 to 5 minutes until tender.

2.Add one can of beans, mash beans with a fork. Add remaining ingredients; mix well.

3.Cook uncovered, at High for 10 minutes; stir. Reduce power to Medium and cook for 5 minutes. Stir before serving. Makes about 2 quarts.

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