Whirlpool MS1600XW Use & Care Manual page 17

APPETIZERS, SOUPS AND SANDWICHES
Vegetable Platter
12 frozen baby carrots, defrosted
12 frozen brussels sprouts, defrosted
12 whole canned mushrooms
24 whole boiled onions
12 wooden skewers, I-inch
1 medium head cauliflower, about
1'12 Ibs.
Lemon Dill Sauce
J/3 cup butter or margarine
1 tablespoon lemon juice
% teaspoon seasoned salt
114 teaspoon dried dill weed
Assemble kabobs by alternating 1 carrot, 1 brussels sprout, 1
mushroom and 2 onions on each skewer. Arrange in circular pattern
on lo-inch microwavable round plate. Set aside.
Rinse cauliflower with water. Shake off excess. Wrap in plastic wrap.
Microwave at HIGH Power for 4 minutes. Turn over. Microwave for 5
to 6 minutes, or until tender-crisp. Set aside.
SAUCE:
In ~-CUP glass measure, combine all sauce ingredients. Microwave
at HIGH Power for 1% to 2 minutes, or until butter melts. Mix well.
Brush kabobs with sauce. Cover with vented plastic wrap.
Microwave at HIGH Power for 5 to 6 minutes, or until vegetables are
tender-crisp. Let stand 1 minute. Remove plastic wrap from all
vegetables. Place cauliflower in center of plate. Brush with remain-
ing sauce. Serve hot.
10
to 12 servings
Chili Cheese Dip
1 lb. pasteurized process cheese
spread with Mexican seasoning
1 can (15 oz.) chili without beans
1 can (5 oz.) evaporated milk
1 medium tomato, seeded and
chopped
2 green onions, sliced corn chips
Cut cheese into l-inch cubes. In 2-quart microwavable casserole,
combine cheese, chili and milk. Cover. Microwave at HIGH power for
12 to 14 minutes, or until cheese melts. Stir every 3 minutes. Let
stand 2 minutes. Top with tomato and onions. Serve with corn chips.
About 4 cups
Cream of Vegetable Soup
1 pkg. (10 oz.) frozen mixed
vegetables
% cup chopped onion
2 tablespoons butter or margarine
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon
granules
% teaspoon dried marjoram leaves
'18 teaspoon pepper
1 cup water
2 tablespoons all-purpose flour
1 cup half-and-half or milk
Cheese-flavored croutons
In 2-quart microwavable casserole, combine mixed vegetables,
onion, butter and parsley. Cover. Microwave at HIGH Power for 9 to
10 minutes, or until tender, stirring once.
Pour mixture into blender container or food processor. Blend until
smooth. Return mixture to casserole. Stir water into flour. Add bouil-
lon, marjoram and pepper. Blend water mixture and half-and-half
into vegetable puree. Microwave, uncovered, at HIGH Power for 4 to
5 minutes, or until mixture thickens, stirring once. Garnish with
croutons.
4
to 6 servings
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