Magic Chef MCO2212AR manual Sauces and Gravies, Chicken Rice Soup, Potato Soup, Bell Pepper Sauce

CHICKEN RICE SOUP

Poached Chicken

(see recipe on Page 27) 3 cups chicken broth

1cup instant rice, uncooked

2tablespoons chopped parsley

1.Prepare Poached Chicken according to recipe. Remove chicken, cool about 10 to 15 minutes. Remove bones and cut chicken into bite-size pieces.

2.Meanwhile, add 2 cups chicken broth to poaching liquid in the medium glass casserole.

3.Cover with lid or vented plastic wrap. Cook on P-HI for 8 minutes. Stir in chicken, rice and parsley. Continue cooking, on P-HI for 5 to 6 minutes or until heated thoroughly. Let stand for 5 minutes or until rice has softened. Stir before serving.

4 servings

POTATO SOUP

3cups peeled, diced potatoes 1/2 cup chopped onion

1/2 cup chopped celery

1can (13 3/4 oz.) chicken broth

1can (5 oz.) evaporated skim milk

2teaspoons dried parsley 1/2 teaspoon salt

1/2 teaspoon dried thyme 1/4 teaspoon pepper

1.In a 2-quart glass casserole, combine potatoes, onion, celery and broth.

2.Cover with lid or vented plastic wrap. Cook on P-HI for 13 to 15 minutes or until potatoes are tender.

3.Stir in evaporated milk, parsley, salt, thyme and pepper. Continue cooking on P-HI for 5 minutes or until heated thoroughly.

4 servings

SAUCES AND GRAVIES

Sauces and gravies are foolproof when made in the microwave oven. Scorching, sticking, overcooking are no longer problems when the sauces are cooked in a glass measure with a handle. The sauce cooks more evenly, but it is pourable. Select a sizable utensil that is double the size of the recipe to allow for bubbling up and prevent spilling over.

It is important to stir frequently to prevent lumps, especially after mixture has boiled. A whisk is helpful to stir cooked areas into those that are not yet thickened.

Stir before serving as well.

Sauces add a nice touch of variety to menus. They can be made ahead and stored covered in the refrigerator until ready to reheat and serve. If you wish to add a sauce or gravy to cooked meats, it is best to heat the sauce fully first, then add the meat and cook for 1 to 2 minutes to heat thoroughly. This method prevents overcooking the meat.

Our versatile collection of sauces will enhance your main dishes and even desserts for creative menu planning.

BELL PEPPER SAUCE

1 1/2 cups chopped green bell pepper

1 1/2 cups chopped red bell pepper 1/2 cup chopped onion

1teaspoon parsley flakes 1/2 teaspoon salt

1/2 teaspoon dried basil leaves 1/4 teaspoon pepper

1.In a 2-quart glass measure, combine chopped bell peppers, onion, parsley, salt, basil and pepper.

2.Cook, uncovered, on P-HI for 8 to 10 minutes or until vegetables are tender; stir three times during cooking.

3.Puree vegetable mixture in blender.

1 1/2 cups

30