Kenmore 141.173373 - Manual (Page 42)

FRESH VEG ETABLE STIR-FRY G RILLED PO TATO SKINS
Take a trip to the Orient with this easy, and healthy
vegetable recipe. Makes 4-6 servings.
Ingredients
2 tablespoons oi!
1 onion, cut into wedges
1 carrot, thinly sliced
2 cups broccoli, cut into snnali 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
vegetables 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.
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a time­
saving 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 alumi­
num 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.
A-13