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Vegetables, Scalloped potatoes, Baked stuffed potatoes – Panasonic THE GENIUS NN-R687 User Manual

Page 35: Swiss scalloped corn, Ratatouille

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Vegetables

SCALLOPED POTATOES

V

4

cup butter or margarine

1

tablespoon dried onion flakes

1

teaspoon salt

teaspoon pepper

V

4

cup flour

2

cups milk

6

medium potatoes (about

6

oz. ea.), peeled and

thinly sliced

Yield:

6

Servings

In 4-cup glass measure, combine butter, onion, salt and

pepper. Cook at

HIGH

1 to IV

2

minutes, or until butter is

melted. Stir in flour, gradually add milk, stirring until smooth.
Cook at

MEDIUM-HIGH

8

to 9 minutes, or until sauce is

thickened; stir twice. In 2-quart casserole, alternately layer

potatoes and sauce, forming three layers.

Cover with lid. Cook at

MEDIUM-HIGH

27 minutes or until

potatoes are tender. Let stand, covered, 5 minutes before
serving.

BAKED STUFFED POTATOES

4

medium potatoes, baked

(see page 32)

V

2

cup (2 oz.) shredded Cheddar cheese

Vs to Vacup milk

2 tablespoons butter or margarine, softened

(see page 39)

1 egg
Salt and pepper to taste

Paprika

Yield:

4 Servings

Cut a thin slice (lengthwise) from each potato. Scoop out
potato, leaving a thin shell. In small bowl, combine potato,
cheese, milk, butter, egg, salt and pepper; mash until
smooth. Spoon potato mixture into shell; sprinkle with
paprika. In

2

'/

2

-quart shallow oval casserole dish, arrange

potatoes in a circle.

TO COOK BY SENSOR COOKING:

Cover loosely, but

completely with plastic wrap. Cook on

POTATO.

TO COOK BY TIME:

Cover with wax paper. Cook at

MEDIUM-HIGH

4 to

6

minutes.

TO COMPLETE:

Let stand, uncovered, 3 minutes before

serving.

SWISS SCALLOPED CORN

3

slices bacon, crisp-cooked and crumbled

2 cans (17 oz. ea.) whole kernel corn, drained

1 cup (4 oz.) shredded Swiss cheese
1 egg
1 can (5Vs oz.) evaporated milk

V

2

teaspoon onion powder

V

i

teaspoon pepper

IVa tablespoons flour

V

i

cup dry bread crumbs

1 tablespoon butter or margarine, melted
Paprika

Yield: 6

Senrings

In

2

V

2

-quart shallow oval casserole dish, combine bacon,

com and cheese. Blend in egg, milk, onion powder, pepper

and flour.

Cook at

HIGH

5 to

6

minutes; stir once. Combine bread

crumbs, butter and paprika. Sprinkle over com. Cover with
plastic wrap. Cook at

HIGH

4 to 5 minutes. Let stand,

covered, 5 minutes before serving.

RATATOUILLE

2

medium onions, sliced

1 medium green pepper, cut into Vz-inch slices

V

i

cup oil

2 cloves garlic, finely chopped

1 medium eggplant (about IV

2

lb.), peeled and

cut into Vi-inch pieces

3 medium tomatoes, cut into eighths
2 medium zucchini (about 1 lb.), cut into V

2

-inch slices

cup vegetable Juice cocktail or tomato juice

2 teaspoons each basil and parsley flakes

1 teaspoon salt

'/4

teaspoons pepper

Yield:

6

Servings

In 3-quart casserole, combine onions, green pepper, oil and

garlic. Cover with lid. Cook at

HIGH

4 to 5 minutes; stir

once. Stir in remaining ingredients; cover.

TO COOK BY SENSOR COOKING:

Cook on

FRESH

VEGETABLES.

When time appears on the screen, stir

twice.

TO COOK BY TIME:

Cook at

HIGH

18 to 20 minutes; stir

twice.

TO COMPLETE:

Let stand, covered, 5 minutes before

serving.

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33

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