Samsung MC1360WA manual Warm Potato Salad, Black Bean Soup

COOKING INSTRUCTIONS

Recipes

Warm Potato Salad Black Bean Soup

2 lbs. small red potatoes, cut into 1/2-inch pieces

4 slices bacon (uncooked), cut into 1/2-inch pieces

1/4 cup chopped onion

2 tsp. sugar

1 tsp. salt

1 tsp. flour

1/2 tsp. celery seed

1/8 tsp. pepper

2 1/2 Tbs. apple cider vinegar

1.In a 2-quart casserole, combine potatoes and 1/4 cup water. Cover with lid. Cook at High until potatoes are tender (7-10 min.); stir twice. Drain and set aside to cool slightly.

2.In a medium bowl, cook bacon at High until crisp (21/2-31/2min.); 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 (11/2-21/2min.); 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 1/2 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.

1 cup chopped onion

1 clove garlic, minced

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

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

1 can (13.75-14.5 oz.) chicken broth

1 can (7-8.5 oz.) corn

1 can (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 2 to 4 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.

COOKING INSTRUCTIONS 27