Magic Chef DM15H 14B Use Ard Care Instructions page 39

SUMMER EMERALD VICHYSSOISE
2 medium green onicns, chopped (include some of the SAVORY SAUCES
green tops)
1/2cup chopped onion (1 small) Nowadays good barbecue and pasta sauces can be
2 tablespoons butter purchased, but white and cheese sauces in addition to
3 cups peeled and diced potatoes (3 medium) Hol/andaise--basics of cuisine cooking---must still be made
from scratch. Microwaving is the best way to make them.
1/2cup sliced celery
1/2cup (packed) chopped parsley
WHITE SAUCE
3 cups chicken broth or vegetable bouillon
1/2teaspoon dried thyme 2 tablespoons butter
2 cups peeled and chunked cucumber (1 medium) 2 tablespoons flour
1 pint (16 oz.) sour cream 1/2teaspoon salt
1 teaspoon salt 1 cup milk
in 3 qt. casserole place both onions and butter. In t-qt. glass measudng cup, place butter, flour and salt.
MICROWAVE ON 'HI' 2 TO 3 MINUTES, stirring every MICROWAVE ON 'HI' 2 TO 21/2MINUTES, whisking with
minute, until wilted. Add potatoes, celery, parsley, broth and wire whisk every minute, until hot and bubbly. Whisk in milk.
thyme. Cover and MICROWAVE ON 'HI' 14 TO 17 MICROWAVE ON 'Hr 3 TO 4 MINUTES, whisking every
MINUTES, stirring after 7 minutes, until potatoes are just minute, until thick and bubbly. Makes 1 cup.
tender. With slotted spoon, remove vegetables to food
processor (leave reserved liquid in the casserole). Puree, CHEESE SAUCE
along with raw cucumber, until smooth. Add sour cream and
salt; blend smooth. Gradually pour into reserved vegetable Add V2-1 cup shredded cheddar or Swiss cheese or 1/4to _/2
liquid. Stir to blend well. Cover and chill at least 3 hours, cup Parmesan. Dash with tabasco or lemon juice, if desired.
Decorate with thin slices of unpared cucumber. Makes 6 to
8 servings. HOT BROWN SANDWICH
RUBY PLUM DESSERT SOUP Onto toasted bread, pile sliced turkey and thin tomato slices.
Cover with hot Cheese Sauce and garnish with microwaved
4 cups diced peeled and seeded ripo plums (2 pounds, bacon.
about 8 medium)
2 cups red port wine BLENDER HOLLANDAISE SAUCE
1 stick (3 inch) cinnamon
1/4cup sugar 2 egg yolks
1/2 teaspoon vanilla 1 tablespoon lemon juice
V8 teaspoon ground allspice 1/2teaspoon dry mustard
small pinch salt 1/8teaspoon salt
V2 cup unsalted (sweet) butter
Topping:
1/2cup sour cream Into electric blender container, place egg yolks, lemon juice,
mustard and salt, In glass meesudng cup, place butter.
Additional 11/2tablespoons sugar MICROWAVE ON 'HI' 1 TO 2 MINUTES, until bubbly hot.
In 3 qt. microwave casserole, place plums, wine and Turn on blender to mix yo/ks, then gradually add hot butter.
cinnamon stick. Cover and MICROWAVE ON 'HI' 10 Blend thoroughly until creamy and thickened. Makes about
MINUTES, until steaming hot. Stir well, then MICROWAVE t/2 cup.
ON '7' FOR 10 TO 12 MORE MINUTES, until plums are
soft. Remove cinnamon. In food processor, puree plums, EGGS BENEDICT
half at a time, to blend. Stir in sugar, vanilla, allspice and salt.
Cover and chill. Just before serving, make Topping: Stir Onto hot toast, place thin sliced ham or Canadian bacon,
together sour cream and sugar until sourcream thins. Place poached egg(s) and Hollandaise sauce.
soup in dessert bowls, divide sour cream over each serving.
With knife, spiral sour cream attractivelythrough soup and
serve immediately.Gamish with fresh mint sprig. Makes 6 to
8 servings.
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