Samsung MW830BA manual Warm Potato Salad, Black Bean Soup

Cooking Instructions

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

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

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 (10-12 min.); stir twice. Drain and set aside to cool slightly.

2.In a medium bowl, cook bacon at High until crisp (3-5 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 (3-4 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.

1.Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at High for 3 to 5 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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