Beef and barley stew

675 g beef stew cubes, cut into ½-inch pieces

½cup chopped onion 2 Tbs. all-purpose flour

1 Tbs Worcestershire sauce

1 can (380-405 g) beef broth

2 medium carrots, cut into ½-inch slices (about 1 cup)

½cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (250-280 g) frozen peas, thawed

1.In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid. Cook at High(0) for 6 to 8 minutes until beef is no longer pink, stirring once.

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

225 g (2 cups) cheddar cheese, shredded

1 pkg. (250-280 g) frozen chopped broccoli, thawed 4 cups cooked spiral shaped pasta (225 g dry)

1.In a 2-quart casserole, cook butter and onion at High(0) for 1 to 2 minutes until onion is soft, stirring once.

2.Add flour, salt, mustard, and pepper; mix well. Cook at High(0) for 30 to 60 seconds until mixture boils. Stir in milk until smooth.

3.Stir in red pepper. Cook at High(0) 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(0) for 4 to 6 minutes until heated through, stirring once. Stir before serving.

* Makes 6 servings.


cooking instructions _29




2013-01-29 �� 11:27:07