Samsung ME6194ST/ZAM manual Warm potato salad, Black bean soup, Makes about 2 quarts

Warm potato salad

900 g small red potatoes, cut into ½-inch pieces 4 slices bacon (uncooked), cut into ½-inch pieces

¼cup chopped onion 2 tsp. sugar

1 tsp. salt

1 tsp. flour

½ tsp. celery seed 1/8 tsp. pepper

2½ Tbs. apple cider vinegar

1.In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with lid. Cook at High (0) 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 (0) until crisp (2½-3½ min.); 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 (0) until tender (1½-2½ min.); stir once.

4.Stir in sugar, salt, flour, celery seed, and pepper. Cook at High (0) until mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High (0) until liquid boils and thickens slightly (1-2 min.); stir once. Add bacon to dressing. Pour dressing over potatoes. Stir well.”

Makes 6 servings.

Black bean soup

1 cup chopped onion

1 clove garlic, minced

2 cans (420 g each) black beans, drained

1 can (390-450 g) stewed tomatoes, chopped

1 can (385-405 g) chicken broth

1 can (195-240 g) corn

1 can (110 g) 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 (0) 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 (0) for 10 minutes; stir. Reduce power to Medium and cook for 5 minutes. Stir before serving.

Makes about 2 quarts.

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2012-02-20 �� 11:26:51