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Vegetables and Side Orders
LEMON CREAMED SPINACH
White Sauce (see recipe)
1 package (10 ounces) frozen chopped spinach
1 teaspoon freshly grated lemon peel
¼ teaspoon salt
Prepare White Sauce as directed in recipe; set aside.
Remove outer wrapping from spinach package. Place
package on double thickness of paper towels on
turntable. Cook at POWER HI for 5 to 6 minutes or until
spinach is cooked. Let stand 2 minutes. Drain spinach
thoroughly. Combine spinach, lemon peel, reserved
white sauce, and salt in a 1-quart microwavable
casserole. Cook uncovered at POWER 7 for 4 to 5
minutes or until thoroughly heated. Let stand 2 minutes.
4 servings.
BROCCOLI WITH HOLLANDAISE SAUCE
1½ pounds broccoli, cut into 4-inch spears
1 tablespoon water
3 egg yolks
1 tablespoon fresh lemon juice
1
/8 teaspoon white pepper
½ cup butter or margarine
pimento strips
lemon wedges
Arrange broccoli spears in a 1½-quart microwavable
baking dish with flowerets towards center of dish; add
water. Cover with plastic wrap; vent. Cook covered at
POWER HI for 8 to 10 minutes or until broccoli is
tender; drain. Cover to keep warm; set aside. Blend
egg yolks, lemon juice, and pepper with a wire whisk in
a 1-quart microwavable casserole; set aside. Put butter
into a 2-cup glass measuring cup. Cook uncovered at
POWER HI for 1 to 1½ minutes or until butter is melted.
Gradually pour butter into egg mixture stirring
constantly with whisk. Cook uncovered at POWER 5 for
1 to 1½ minutes or until thickened; stir three times with
whisk. Serve over reserved broccoli. Garnish with
pimento strips and lemon wedges. 4 servings.
HOT AND SAVORY POTATO SALAD
4 medium baking potatoes (about 2 pounds),
scrubbed
2 tablespoons vegetable oil
4 slices bacon, diced
½ cup coarsely chopped onion
½ cup coarsely chopped celery
¼ cup cider vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
½ teaspoon salt
1
/8 teaspoon ground red pepper
1 tablespoon chopped fresh parsley
Pierce potatoes several times with a fork. Place on
double thickness of paper towel on turntable. Cook at
POWER HI for 10 to 12 minutes or until soft to the
touch; turn over halfway through cooking. Allow to cool
for 1 hour. Peel potatoes; cut into ½-inch thick slices;
set aside. Combine oil, bacon, onion, and celery in a 2-
quart microwavable casserole. Cook uncovered at
POWER HI for 5 to 6 minutes or until vegetables are
tender-crisp; stir once. Add potatoes, vinegar, sugar,
mustard, salt, and red pepper; stir gently to coat. Cook
covered at POWER HI for 2 to 3 minutes or until
thoroughly heated; stir once. Let stand for 1 minute.
Add chopped parsley; stir gently. Serve immediately. 4
servings.
FRESH VEGETABLE KABOBS
½ cup butter or margarine
1 tablespoon lemon juice
1 teaspoon seasoned salt
½ teaspoon dried dill weed (or ½ teaspoon fresh
chopped)
1 small bunch broccoli (about 1 pound), cut into 2-
inch spears
1 medium zucchini (about ½ pound), cut into 1-inch
wedges
1 large red pepper, cut into 1½-inch squares
3 small onions, cut into quarters
12 medium fresh mushrooms
1 small cauliflower (about 2 pounds), cut into 2-inch
pieces
Put butter into a 2-cup glass measuring cup. Cook
uncovered at POWER HI for 1 to 1¼ minutes or until
butter is melted. Stir in lemon juice, seasoned salt, and
dill weed. To assemble kabobs, alternate broccoli,
zucchini, red pepper, onion, mushroom, and cauliflower
on twelve 8-inch wooden skewers. Arrange kabobs on
a 10-inch round microwavable plate; brush with butter
sauce. Cover with plastic wrap; vent. Cook covered at
POWER HI for 4 to 5 minutes or until vegetables are
tender. Let stand covered 1 to 2 minutes. Repeat with
remaining kabobs. Remove cover and brush with
additional butter sauce before serving. 6 servings.
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