Samsung MW73E/XSG Recipes, Beef and Barley Stew, Broccoli and Cheese Casserole, Black Bean Soup

Cooking Instructions

Recipes

Beef and Barley Stew

1½ lbs. beef stew cubes, cut into ½-inch pieces

½cup chopped onion 2 Tbs. all-purpose flour

1 Tbs Worcestershire sauce

1 can (13.75-14.5 oz.) beef broth

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

½cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

1.In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid. Cook at High 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

8 oz. (2 cups) cheddar cheese, shredded

1 pkg. (9-10 oz.) frozen chopped broccoli, thawed 4 cups cooked spiral shaped pasta (8 oz. dry)

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

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

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

Warm Potato Salad

2 lbs. 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 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 (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 until tender (1½-2½ min.); 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 ½ 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.

Black Bean Soup

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.

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