Whirlpool MS1451XWI manual APPETIZERS, Soups and Sandwiches, Vegetable Platter, Chili Cheese Dip

APPETIZERS, SOUPS AND SANDWICHES

Vegetable Platter

12 frozen baby carrots, defrosted

12 frozen Brussels sprouts, defrosted

12 whole canned mushrooms

24 whole boiled onions

12 wooden skewers, B-inch

1 medium head cauliflower, about l’h Ibs.

Lemon Dill Sauce

l/3 cup butter or margarine 1 tablespoon lemon juice I/Z teaspoon seasoned salt % teaspoon dried dill weed

Assemble kabobs by alternating 1 carrot, 1 brussels sprout, 1 mushroom and 2 onions on each skewer. Arrange in circular pattern on IO-inch microwavable round plate. Set aside.

Rinse cauliflower with water. Shake off excess. Wrap in plastic wrap. Microwave at High Power for 4 minutes. Turn over. Microwave for 5 to 6 minutes, or until tender-crisp. Set aside.

In ~-CUP glass measure, combine all sauce ingredients. Microwave at High Power for 11/2 to 2 minutes, or until butter melts. Mix well. Brush kabobs with sauce. Cover with vented plastic wrap.

Microwave at High Power for 5 to 6 minutes, or until vegetables are tender-crisp. Let stand 1 minute. Remove plastic wrap from all vegetables. Place cauliflower in center of plate. Brush with remain- ing sauce. Serve hot.

10 to 12 servings

Chili Cheese Dip

1 lb. pasteurized process cheese spread with Mexican seasoning

1 can (15 oz.) chili without beans

1 can (5 oz.) evaporated milk

1 medium tomato, seeded and chopped

2 green onions, sliced corn chips

Cut cheese into l-inch cubes. In 2-quart microwavable casserole, combine cheese, chili and milk. Cover. Microwave at Power Level 7 for 12 to 14 minutes, or until cheese melts. Stir every 3 minutes. Let stand 2 minutes. Top with tomato and onions. Serve with corn chips.

About 4 cups

Cream of Vegetable Soup

1 pkg. (10 oz.) frozen mixed vegetables

% cup chopped onion

2 tablespoons butter or margarine

1 tablespoon snipped fresh parsley

2 teaspoons instant chicken bouillon granules

‘14teaspoon dried marjoram leaves ‘18teaspoon pepper

1 cup water

2 tablespoons all-purpose flour

1 cup half-and-half or milk

Cheese-flavored croutons

In 2-quart microwavable casserole, combine mixed vegetables, onion, butter and parsley. Cover. Microwave at High Power for 9 to 10 minutes, or until tender, stirring once.

Pour mixture into blender container or food processor. Blend until smooth. Return mixture to casserole. Stir water into flour. Add bouil- lon, marjoram and pepper. Blend water mixture and half-and-half into vegetable puree. Microwave, uncovered, at High Power for 4 to 5 minutes, or until mixture thickens, stirring once. Garnish with croutons.

4 to 6 servings

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