Magic Chef MCB770B instruction manual Vegetables, Light Baked Potatoes, Spinach and Artichoke DIP

VEGETABLES

Vegetables are favorite foods when cooked in the microwave. Because they cook for a shorter time and require less water than conventional cooking, vegetables cooked by microwave energy retain more vitamins than when cooked by other methods.

To cook better in the microwave, vegetables should be cut into evenly sized pieces. Baked potatoes, squash, or vegetables with skins can be pierced with a fork and arranged in a circle for the best cooking results. Uneven vegetables such as asparagus or broccoli, can be arranged in the dish alternating thick and thin ends. Stirring, rearranging, turning over and rotating are effective techniques to maximize the

way microwave energy cooks vegetables.

Consult the “COOKING FRESH VEGETABLES” chart on page 20 of this cookbook for preparation and stand time suggestions and for directions to use the automatic FRESH VEGETABLE pad. See this chart for suggested times for 4 ounce single serving of vegetables.

Use care in removing lid to prevent steam burn. Standing time is an important element in successful cooking because additional cooking will take place then. Make a decision about desired doneness after the standing time then add more time, if needed.

LIGHT BAKED POTATOES

4baking potatoes, about 8 oz. each salt and pepper

2cups low fat cottage cheese

1/2 cup sliced green onions

2tablespoons chopped fresh parsley Paprika

1.Scrub potatoes and pierce several times with a fork. Arrange in a circle on a microwave rack.

2.Cook, uncovered, on P-HI for 8 minutes. Turn each potato over. Continue cooking on P-HI for 7~9 minutes, or until potatoes are soft if squeezed lightly. Let stand for 5 minutes. Cut slit on top of potato and press ends to make opening for stuffing. Salt and pepper to taste.

3.Meanwhile in a small bowl, combine cottage cheese, green onions and parsley. Divide mixture evenly among potatoes. Arrange stuffed potatoes in a circle on a serving platter. Sprinkle with paprika

4 servings

SPINACH AND ARTICHOKE DIP

2 tablespoons chopped onion

1medium red bell pepper, chopped (about 1 cup)

1clove garlic, minced

1package (10 oz.) frozen chopped spinach, defrosted

1can (14 oz.) artichoke hearts, drained and chopped

1package (8 oz.) cream cheese, softened

1tablespoon lemon juice

1teaspoon seasoned salt

1/4 teaspoon hot pepper sauce

1.In a 2-quart casserole, combine onion, bell pepper, and garlic.

2.Cook, uncovered, on P-HI for 3 minutes or until red pepper is crisp-tender; drain spinach and squeeze dry. Add spinach, artichokes hearts, cream cheese, lemon juice, salt and hot pepper sauce to red pepper mixture; stir to mix well. Serve warm.

3 cups

18