Cooking Instructions
Warm Potato Salad
2 lbs. small red potatoes, cut into
4 slices bacon (uncooked), cut into
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
/8 tsp. pepper
2½ Tbs. apple cider vinegar
1. | In a |
1 | with lid. Cook at High until potatoes are tender |
twice. Drain and set aside to cool slightly. | |
2. | In a medium bowl, cook bacon at High until crisp |
| 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 |
| stir once. |
4. | Stir in sugar, salt, flour, celery seed, and pepper. Cook at High until |
| mixture boils |
| Cook at High until liquid boils and thickens slightly |
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 (15 oz. each) black beans, drained
1 can
1 can
1 can
1 can (4 oz.) chopped green chilies
1.Place onion and garlic in a
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.
21