RECIPES
15 tortilla chips
3 tablespoons jalapeno bean dip
VZ cup shredded Cheddar cheese
can (3% ounces) tuna, drained and flaked package (3 ounces) cream cheese, softened
2 tablespoons crushed pineapple, drained
VZtablespoon white vinegar Ve teaspoon curry powder 24 crackers or melba toast
rounds
l/z 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
1lh teaspoons dried oregano leaves
l/4 teaspoon ground black fwwr
V4 cup sugar
1 tablespoon cocoa
1 teaspoon flour dash of salt
2 tablespoons milk
2 teaspoons butter or margarine
2 teaspoons light corn syrup ‘14 teaspoon vanilla extract
Nachos
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 Power Level 6 or until cheese is melted.
Makes 15 appetizers.
Sweet and Sour Tuna Crackers
1.Combine ingredients, except crackers in a mixing bowl; blend thoroughly.
2.Spread mixture on crackers. Arrange 6 crackers in a circle on a paper plate. Cook uncovered 25 to 30 seconds at Power Level 10 or until tuna mixture bubbles. Repeat with remaining crackers.
Makes 24 appetizers.
Spaghetti Sauce
1.Combine onion, garlic, and oil in a
10or until onion is tender.
2.Add remaining ingredients. Cook covered 3 minutes at Power Level 10 and then 8V2 minutes at Power Level 5; stir twice.
Makes about 13h cups.
Chocolate Sauce
1.Combine dry ingredients in a
2.Cook uncovered 1 to 2 minutes at Power Level 10 or until sauce is thickened and smooth; stir twice. Stir in vanilla extract.
Makes l/2 cup.
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