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 (12.7mm) slices (about 1 cup)
½cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1.In a
2.Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid. Cook at
Medium for 1 to 1½ hours until carrots and beef are tender, stirring 2 to 3 times.
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
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg.
1.In a
2.Add flour, salt, mustard, and pepper; mix well. Cook at High for 30 to 60 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.
24_ cooking Instructions
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