Emerson MW8627W - Manual (Page 14)

14
Cooking Instructions
Recipes
Beef and Barley Stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1. In a 2-quart casserole, combine beef, onion, flour, and
Worcestershire; mix well. Cover with lid. Cook at High for 6
to 8 minutes until beef is no longer pink, stirring once.
2. Stir in beef broth, carrots, barley, bay leaf, and pepper.
Cover with lid. Cook at LOW 45 to 50 minutes until carrots
and beef are tender, stirring 2 to 3 times.(For example,
cook for 15 minutes, then stir, 15 minutes more, then stir,
and then a final 15-20 minutes.)
3. Stir in peas. Cover with lid. Cook at Medium for 10 minutes.
Let stand for 10 minutes. Remove bay leaf before serving.
Makes 6 servings.
Broccoli and Cheese Casserole
¼ cup butter or margarine
¼ cup chopped onion
1½ Tbs. flour
½ tsp. salt
¼ tsp. dry mustard
1 / 8 tsp. pepper
1½ cups milk
¼ cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1. In a 2-quart casserole, cook butter and onion at High for 2
to 3 minutes until onion is soft, stirring once.
2. Add flour, salt, mustard, and pepper; mix well. Cook at
High for 60 to 90 seconds until mixture boils. Stir in milk
until smooth.
3. Stir in red pepper. Cook at High for 2 to 3 minutes until
mixture boils and thickens slightly, stirring twice. Stir in
cheese until melted.
4. Add broccoli and pasta, mix well. Cover with lid. Cook at
High for 4 to 6 minutes until heated through, stirring once.
Stir before serving.
Makes 6 servings.
Warm Potato Salad
2 lbs. small red potatoes, cut into ½-inch pieces
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
1 / 8 tsp. pepper
2½ Tbs. apple cider vinegar
1. In a 2-quart casserole, combine potatoes and ¼ cup
water. Cover with lid. Cook at High until potatoes are
tender (10-12 min.); stir twice. Drain and set aside to cool
slightly.
2. In a medium bowl, cook bacon at High until crisp (3-5
min.); stir once. Place bacon on a paper towel. Reserve 1
Tbs. drippings.
3. Combine drippings and onion. Cover with plastic wrap;
turn back a corner to vent steam. Cook at High until tender
(3-4 min.); stir once.
4. Stir in sugar, salt, flour, celery seed, and pepper. Cook at
High until mixture boils (30-40 sec.). Stir in vinegar and ½
cup water. Cook at High until liquid boils and thickens
slightly (1-2 min.); stir once. Add bacon to dressing. Pour
dressing over potatoes. Stir well.
Makes 6 servings.
Black Bean Soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1. Place onion and garlic in a 3-quart casserole. Cover with
lid. Cook at High for 3 to 5 minutes until tender.
2. Add one can of beans, mash beans with a fork. Add
remaining ingredients; mix well.
3. Cook uncovered, at High for 10 minutes; stir. Reduce
power to Medium and cook for 5 minutes. Stir before
serving.
Makes about 2 quarts.
БВГДЕЖЗИЙИ'Б !"#$%$ Е!Е&&'())Б