BROCCOLI AND CAULIFLOWER SALAD
1 cup broccoli florets
1cup cauliflower florets 1/2 cup mayonnaise
1 to 2 teaspoons prepared mustard 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt
1.In a
2.Cover with lid or vented plastic wrap. Cook on
3.In a small bowl, combine mayonnaise, mustard, basil and salt. Pour over vegetables; toss gently to mix.
4 servings
HOT JALAPENO SALAD
11/2 cups shredded cabbage 1/2 cup shredded carrots
1/4 cup medium green bell pepper, cut into
1/2 cup sliced cherry tomatoes 1/4 cup sliced green onion
2 tablespoons fresh, chopped cilantro
1/4 cup Monterey Jack jalapeno cheese, cut into 1 inch cubes
3 oz. cream cheese, softened
1 tablespoon white wine vinegar
1.In a
2.In a
3.Press
Pour cheese over vegetable mixture; toss gently to mix.
4.Cover with vented plastic wrap. Cook on
4 servings
CHINESE STIR-FRY
2tablespoons vegetable oil
1clove garlic, minced
1teaspoon fresh ginger
1/4 cup sliced green onion
4medium (or 12 small) carrots, peeled and sliced 1/2 cup green bell pepper, cut into strips
1package (6 oz.) frozen pea pods
1cup fresh bean sprouts
2tablespoons soy sauce
1cup sliced mushrooms
1.In a
2.Cover with lid or vented plastic wrap. Continue cooking on
3.Add pea pods, bean sprouts and soy sauce, stirring to mix; cover. Continue cooking on
4 servings
WILTED SPINACH SALAD
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6 | slices bacon | 1. Arrange bacon on microwave rack. Cover with |
1/4 | cup bacon drippings or oil | microwave paper towel. Cook on |
1/2 | pound fresh spinach leaves | minutes or until bacon is crisp, rearrange once during |
2 | tablespoons sugar | cooking. Pour 1/4 cup bacon drippings into a |
2 | tablespoons vinegar | measure; discard any remaining drippings. Drain and |
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| crumble bacon. |
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| 2. Wash spinach leaves, pat dry and put in a serving bowl. |
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| Add sugar and vinegar to reserved drippings; stir to mix |
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| well. |
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| 3. Cook, uncovered, on |
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| Carefully stir, then pour over fresh spinach. Serve |
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| immediately. |
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| 4 servings |
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