Vegetables - Emerson MW8987B Owner's Manual And Cooking Manual

VEGETABLES

Vegetables are favorite foods when cooked in the
microwave. Because they cook for a shorter time and
require less water than conventional cooking, vegetables
cooked by microwave energy retain more vitamins than
when cooked by other methods.
To cook better in the microwave, vegetables should be cut
into evenly sized pieces. Baked potatoes, squash, or
vegetables with skins can be pierced with a fork and
arranged in a circle for the best cooking results. Uneven
vegetables such as asparagus or broccoli, can be arranged in
the dish alternating thick and thin ends. Stirring, rearranging,
turning over and rotating are effective techniques to
LIGHT BAKED POTATOES
4 baking potatoes, about 8 oz. each salt and pepper
2 cups low fat cottage cheese
1/2 cup sliced green onions
2 tablespoons chopped fresh parsley
Paprika
SPINACH AND ARTICHOKE DIP
2 tablespoons chopped onion
1 medium red bell pepper, chopped (about 1 cup)
1 clove garlic, minced
1 package(10 oz.) frozen chopped spinach, defrosted
1 can (14 oz.) artichoke hearts, drained and chopped
1 package (8 oz.) cream cheese, softened
1 tablespoon lemon juice
1 teaspoon seasoned salt
1/4 teaspoon hot pepper sauce
maximize the way microwave energy cooks vegetables.
Consult the "COOKING FRESH VEGETABLES" chart
on page 33-36 of this cookbook for preparation and stand
time suggestions and for directions to use the automatic
FRESH VEGETABLE pad. See this chart for suggested
times for 4 ounce single serving of vegetables.
Use care in removing lid to prevent steam burn. Standing
time is an important element in successful cooking
because additional cooking will take place then. Make a
decision about desired doneness after the standing time
then add more time, if needed.
1. Scrub potatoes and pierce several times with a fork.
Arrange in a circle on a microwave rack.
2. Cook, uncovered, on P-HI for 8 minutes. Turn each
potato over. Continue cooking on P-HI for 7~9 minutes,
or until potatoes are soft if squeezed lightly. Let stand
for 5 minutes. Cut slit on top of potato and press ends to
make opening for stuffing. Salt and pepper to taste.
3. Meanwhile in a small bowl, combine cottage cheese,
green onions and parsley. Divide mixture evenly among
potatoes. Arrange stuffed potatoes in a circle on a
serving platter. Sprinkle with paprika
4 servings
1. In a 2-quart casserole, combine onion, bell pepper, and
garlic.
2. Cook, uncovered, on P-HI for 3 minutes or until red
pepper is crisp-tender; drain spinach and squeeze dry.
Add spinach, artichokes hearts, cream cheese, lemon
juice, salt and hot pepper sauce to red pepper mixture;
stir to mix well. Serve warm.
3 cups
30