Kenmore ELITE 141.17691 - Manual (Page 32)

FRESH VEGETABLE STiR-FRY GRILLED POTATO SKINS
Take a trip to the Orient with this easy, and healthy
vegetable recipe.
Makes4-8 servings.
Ingredients
1
1
2
1
2
1
1/2
tablespoons oil
onion, cut into wedges
carrot, thinly sliced
cups broccoli, cut into small flowerets
red pepper, sliced
sticks celery, thinly sliced
cup snow peas
cup chicken broth
Preparation
Heat oil in avrok 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 orbutter, 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, fonoing 8 wedges. Onion will be loose, but still
i ntact. Prepare four 12-inch squares of alum i num foi I.
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
rem ai ni ng corners up and com pletely end ose eavi ng
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 vwapping, then close
lid and cook 5 to 10 minutes more, or until onions are
lightlybrowned. Sprinkiewith pepper if desired and
serve vrarm.
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions fora timesav­
ing short cut. Makes 12 servings.
ingredients
6 baki ng potatoes (about 8 ounces each)
3 tablespoons margari ne or butter, melted
1/2 cup picante sauce
1 cup shredded Cheddar cheese (4 ounces)
3 slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
1 chopped tomato (optional)
1 di ced greenonion(optional)
1/2 cup sourcream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in aluminum
foil and place directly over LOW to MEDIUM heal.
Close lid and cook directly for 1 hour or until center is
lender. OR - Microwave clean, punctured potatoes
on HIGH for 15 to 20 minutes, or until center tender,
^low cooked potatoes to cool, then unwrap and
discard foil.
Cut potatoes in half - lengthvsrise. 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 skinson grill, directly over
MEDIUM heat. Close lid and cook for 8 to 10 minutes
or until potato skins are crisp. Sprinkle each potato
skin vsrith tomato and green onion and then top vdth
sourcream, if desired.
A-12