20
Cooking Instructions
Recipes
Warm Potato Salad
2 lbs. small red potatoes, cut into ½-inch pieces
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
1
/8 tsp. pepper
2½ Tbs. apple cider vinegar
1. In a 2-quart casserole, combine potatoes and
¼ cup water. Cover with lid. Cook at High until
potatoes are tender (10-12 min.); stir twice.
Drain and set aside to cool slightly.
2. In a medium bowl, cook bacon at High until
crisp (3-5 min.); stir once. Place bacon on a
paper towel. Reserve 1 Tbs. drippings.
3. Combine drippings and onion. Cover with
plastic wrap; turn back a corner to vent
steam. Cook at High until tender (3-4 min.);
stir once.
4. Stir in sugar, salt, flour, celery seed, and
pepper. Cook at High until mixture boils (30-40
sec.). Stir in vinegar and ½ cup water. Cook at
High until liquid boils and thickens slightly (1-
2 min.); stir once. Add bacon to dressing.
Pour dressing over potatoes. Stir well.
Makes
6 servings.
Black Bean Soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1. Place onion and garlic in a 3-quart casserole.
Cover with lid. Cook at High for 3 to 5 minutes
until tender.
2. Add one can of beans, mash beans with a
fork. Add remaining ingredients; mix well.
3. Cook uncovered, at High for 10 minutes; stir.
Reduce power to Medium(PL:50) and cook for
5 minutes. Stir before serving.
Makes about 2
quarts.
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