the tips toward the center.
When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skins pierced in several spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing time. (The standing time refers to the time necessary for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato can stand on the counter for five minutes before cooking is completed, while a dish of peas can be served immediately.
RECIPES
Beef and barley stew
1½ lbs. beef stew cubes, cut into
½cup chopped onion 2 Tbs.
1 Tbs. Worcestershire sauce
1 can
2 medium carrots, cut into
½cup barley
1 bay leaf
¼ tsp. pepper
1 pkg.
1.In a
2.Stir in beef broth, carrots, barley, bay leaves, 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 leaves 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.
1.In a
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.
18_ cooking guide
Warm potato salad
2 lbs. small red potatoes, cut into
4 slices bacon (uncooked), cut into
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
¼cup water. Cover with lid. Cook at High until the potatoes are tender
2.In a medium bowl, cook the bacon at High until crisp
3.Combine the drippings and onion. Cover with plastic wrap; turn a corner back to vent steam. Cook at High until tender
4.Stir in sugar, salt, flour, celery seed, and pepper. Cook at High until mixture boils
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 the onion and garlic in a
2.Add one can of beans, and mash the beans with a fork. Add remaining ingredients and 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.