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FRESH V EGETABLE STIR-FRY
Take a triptotheOrient withthiseasy,
and healthy
vegetable recipe. Makes 4- 6 servings.
Ingredients
2
tablespoons oil
1
onion, cut intowedges
1
carrot, thinly sliced
2
cups broccoli,cut intosmall flowerets
1
red popper, sliced
2
sticks celery, thinly sliced
1
cup snow peas
1/2
cup chickenbroth
Preparation
Heat oil in a wok or saute pan, directlyover a high
heat. Add onion and cook I minute. Add carrot and
broccoliand stir-fry2 minutes, then add red pepper,
celery and snow peas and continuecooking 1
minute more. Add chickenbroth and tossveg-
etables until cookedto desired doneness.
ONION
BLOSSOMS
Great served as a snack, orto dress up barbecued
meats, poultry or flsh. Makea4servinge.
Ingredients
4
medium sweat onions (4-5 ounces each)
1
tablespoons margarineor butter,melted
1
teaspoon Dijon-stylemustard
1/8
teaspoon hotpepper sauce
1
tablespoon brownsugar
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 squaresof aluminum
foil. Place one onionin the center of each foil square.
Stir margarine (or butter)with hot pepper sauce and
drizzleover onions.Sprinkle with brown sugar. Then
bringup two sides of foil square and doublefold. Bring
remainingcomers up and completelyenclose--leaving
enoughspace for steam to build.
Place wrapped onion blossoms on grill,directly over
medium heat. Close lid and cook 15 to 25 minutes or
untilonionsare neady tender. Make a 2-inch opening
at the top of each onionwrapping, then close lid and
cook 5 to 10 minutes more, or until onions are lightly
browned.Sprinklewith pepper if desired and serve
warm.
GRILLED POTATO SKINS
Serve these crispypotatoes as a snack or side dish.
We've included microwaveinstructions for a timesav-
ing shortcut. Makes 12 servings.
Ingredients
6
baking potatoes (about 8 ounces each)
3
tablespoons margarineor butter, melted
1/2
cup picante sauce
1
cup shredded cheddar cheese (4 ounces)
3
slices bacon, crisp-ceoked and crumbled
or use prepackaged bacon bits
1
choppedtomato (optional)
1
diced green onion (optional)
1/2
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 directlyfor 1 hour or until center is
tender. OR - Microwave clean, puncturedpotatoes
on highfor 15 to 20 minutes, or untilcenter tender.
Allow cooked potatoesto coolthen unwrap and
discardfoil.
Cut potatoes in half- lengthwise.Scoop out potato
pulp (serve separatelyor discard.) Be sure to leave
1/4-inch thick potato shell remaining. Brush the inside
of each potato shellwith melted margarine. Spoon 2
teaspoons picante sauce intoeach potato shell,
sprinklewith cheese and top with bacon.
Place prepared potatoskins on grill, directly over
medium heat. Close lid and cook for 8 to 10 minutes
or until potato skins are cdsp. Sprinkle each potato
skin with tomato and green onionand then top with
sour cream, if desired.
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