Cooking Guide
Continued
Recipes
Nachos
15 tortilla chips
3 tablespoons jalapeno bean dip % cup shredded Cheddar cheese
Sweet and sour tuna crackers
1 can (3% ounces) tuna, drained and flaked
1 package (3 ounces) cream cheese, softened
2 tablespoons crushed pineapple, drained
%tablespoon white vinegar
%teaspoon curry powder
24 crackers or melba toast rounds
Spaghetti sauce
l/2 cup finely chopped onion
1 clove garlic, pressed or finely chopped
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
1% teaspoons dried basil leaves
1% teaspoons dried oregano leaves l/4 teaspoon ground black pepper
Chocolate sauce l/4 cup sugar
1 tablespoon cocoa
1 teaspoon flour
dash of salt
2 tablespoons milk
2 teaspoons butter or margarine
2 teaspoons light corn syrup l/4 teaspoon vanilla extract
1.Spread each tortilla chip with bean dip; top with cheese. Place chips on a paper plate.
2.Cook uncovered 1 to 1% minutes at Cook Power 6 or until cheese is melted.
Makes 15 appetizers
1.Combine ingredients, except crackers in a mixing bowl; blend thoroughly.
2.Spread mixture on crackers. Arrange 8 crackers in a circle on a paper plate. Cook uncovered 25 to 30 seconds at HIGH power or until tuna mixture bubbles. Repeat with remaining crackers.
Makes 24 appetizers
1.Combine onion, garlic, and oil in a
2.Add remaining ingredients. Cook covered 3 minutes at HIGH power and then 8% minutes at Cook Power 5; stir twice.
Makes about 1% cups
1.Combine dry ingredients in a
2.Cook uncovered 1 to 2 minutes at HIGH power or until sauce is thickened and smooth; stir twice. Stir in vanilla extract.
Makes S cup
56
