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Vegetables
SCALLOPED
POTATOES
7«
cup
butter
or
margarine
1
tablespoon
dried
onion
fiakes
1
teaspoon
salt
'A
teaspoon pepper
'A
cup
flour
2
cups
milk
6
medium
potatoes (about 6
oz.
ea.),
peeled
and
thinly sliced
Yield:
6 Servings
In
4-cup
glass
measure,
combine
butter,
onion,
salt
and
pepper.
Cook
at
HIGH
1
to
1
7«
minutes,
or
until
butter
is
melted.
Stir
in
flour,
gradually
add
milk, stirring
until
smooth.
Cook
at
MEDIUM-HIGH
8
to
9
minutes, or
until
sauce
is
thickened;
stir
twice.
In
2-quart casserole,
alternately layer
potatoes
and
sauce, forming
three
layers.
Cover
with
lid.
Cook
at
MEDIUM-HIGH
27
minutes
or
until
potatoes are
tender. Let stand,
covered, 5 minutes before
serving.
BAKED STUFFED
POTATOES
4
medium
potatoes,
baked
Vi
cup
(2
oz.)
shredded Cheddar cheese
Vj
to
Vi
cup
milk
2
tablespoons
butter
or margarine, softened
(see
page
38)
1
egg
Salt
and pepper
to taste
Paprika
Yield:
4 Servings
Cut a
thin slice
(lengthwise)
from
each
potato.
Scoop
out
potato, leaving
a
thin shell.
In
small bowl,
combine
potato,
cheese,
milk, butter,
egg,
salt
and
pepper;
mash
until
smooth.
Spoon
potato mixture
into shell;
sprinkle with
paprika.
In
2V
2
-quart
shallow
oval
casserole
dish,
arrange
potatoes
in
a
circle.
TO
COOK
BY
SENSOR
COOKING:
Cover
loosely,
but
completely
with
plastic
wrap.
Cook
on
POTATO.
TO
COOK
BY
TIME: Cover
with
wax
paper.
Cook
at
MEDIUM-HIGH
4
to
6
minutes.
TO
COMPLETE:
Let stand,
uncovered,
3
minutes
before
serving.
SWISS
SCALLOPED
CORN
3
slices
bacon, crisp-cooked
and crumbled
2 cans
(17
oz. ea.)
whole
kernel
com,
drained
1
cup
(4 oz.)
shredded Swiss cheese
1
egg
1
can
(57i oz.)
evaporated
milk
7z
teaspoon onion powder
V«
teaspoon pepper
17*
tablespoons
flour
7»
cup
dry bread
crumbs
1
tablespoon
butter or
margarine, melted
Paprika
Yield:
6 Servings
In 2'/2-quart
shallow
oval
casserole
dish,
combine
bacon,
corn
and
cheese. Blend
in
egg,
milk,
onion powder,
pepper
and
flour.
Cook
at
HIGH
5
to
6
minutes;
stir
once.
Combine
bread
crumbs,
butter
and
paprika.
Sprinkle
over
com. Cover
with
plastic
wrap.
Cook
at
HIGH
4
to
5
minutes.
Let stand,
covered, 5 minutes before
serving.
RATATOUILLE
2
medium
onions, sliced
1
medium
green
pepper, cut
Into Vs-inch slices
Vs
cup
oil
2
cloves
garlic,
finely
chopped
1
medium
eggplant (about Vh)
lb.),
peeled
and
cut
into V«-inch
pieces
3
medium
tomatoes, cut
into
eighths
2
medium
zucchini (about
1
lb.),
cut
into Vz-inch
slices
7*
cup
vegetable
juice cocktail
or
tomato
juice
2
teaspoons each
basil
and
parsley
flakes
1
teaspoon
salt
74
teaspoons pepper
Yield:
6 Servings
In
3-quart casserole,
combine
onions,
green
pepper,
oil
and
garlic.
Cover
with
lid.
Cook
at
HIGH
4
to
5
minutes;
stir
once.
Stir
in
remaining
ingredients; cover.
TO
COOK
BY
SENSOR
COOKING:
Cook
on
FRESH
VEGETABLES. When
time
appears on
the screen,
stir
twice.
TO COOK
BY
TIME:
Cook
at
HIGH
18
to
20
minutes;
stir
twice.
TO
COMPLETE:
Let stand,
covered,
5
minutes
before
serving.
-32-
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