COOKING INSTRUCTIONS
Recipes
Beef and Barley Stew
1 1/2 lbs. beef stew cubes, cut into
2 Tbs.
1 Tbs Worcestershire sauce
1 can
2 medium carrots, cut into
1/2 cup barley 1 bay leaf
1/4 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 45 to 50 minutes 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
1/4 cup butter or margarine 1/4 cup chopped onion
1 1/2 Tbs. flour 1/2 tsp. salt
1/4 tsp. dry mustard 1/8 tsp. pepper
1 1/2 cups milk
1/4 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 60 to 90 seconds until mixture boils. Stir in milk until smooth.
3.Stir in red pepper. Cook at High for 2 to 3 min- utes 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.
18COOKING INSTRUCTIONS