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Fresh vegetable stir-fry, Ingredients, Preparation – Kenmore 141 17690 User Manual

Page 36: Onion blossoms, Grilled potato skins

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FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and healthy

vegetable recipe.

Makes 4-6 servings.

Ingredients

2

tablespoons oil

1

onion, cut into wedges

1

carrot, thinly sliced

2

cups broccoli, cut into small flowerets

1

red pepper, sliced

2

sticks celery, thinly sliced

1

cup snow peas

1/2 cup chicken broth

Preparation

Heat oil in a wok or saute pan, directly over a HIGH
heat. Add onion and cook 1 minute. Add carrot and
broccoli and stir-fry 2 minutes, then add red pepper,

celery and snow peas and continue cooking 1

minute more. Add chicken broth and toss veg­
etables until cooked to desired doneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, poultry or fish.

Makes 4 servings.

Ingredients

4

medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted
1

teaspoon Dijon-style mustard

1/8

teaspoon hot pepper sauce

1

tablespoon brown sugar

1

pepper (optional)

Preparation

Peel onions, then cut almost completely through each

onion, forming 8 wedges. Onion will be loose, but still

be intact. Prepare four 12-inch squares of aluminum

foil. Place one onion in the center of each foil square.

Stir margarine (or butter) with hot pepper sauce and
drizzle over onions. Sprinkle with brown sugar. Then
bring up two sides of foil square and double fold. Bring
remaining corners up and completely enclose—leaving
enough space for steam to build.

Place wrapped onion blossoms on grill, directly over

MEDIUM heat. Close lid and cook 15 to 25 minutes
or until onions are nearly tender. Make a 2-inch
opening at the top of each onion wrapping, then close
lid and cook 5 to 10 minutes more, or until onions are

lightly browned. Sprinkle with pepper if desired and

serve warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish.
We’ve included microwave instructions for a timesav­

ing short cut.

Makes 12 servings.

Ingredients

6

3

1/2

1

1

1

1/2

baking potatoes (about 8 ounces each)

tablespoons margarine or butter, melted

cup picante sauce
cup shredded Cheddar cheese (4 ounces)
slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
chopped tomato (optional)
diced green onion (optional)

cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum

foil and place directly over LOW to MEDIUM heat.

Close lid and cook directly for 1 hour or until center is

tender. OR - Microwave clean, punctured potatoes

on HIGH for 15 to 20 minutes, or until center tender.
Allow cooked potatoes to cool, then unwrap and
discard foil.

Cut potatoes in half - lengthwise. Scoop out potato
pulp (serve separately or discard.) Be sure to leave

1/4-inch thick potato shell remaining. Brush the inside

of each potato shell with melted margarine. Spoon 2
teaspoons picante sauce into each potato shell,
sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over
MEDIUM heat. Close lid and cook for 8 to 10 minutes

or until potato skins are crisp. Sprinkle each potato

skin with tomato and green onion and then top with

sour cream, if desired.

36

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