38_ cooking guide
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 the potatoes and ¼ cup water. Cover with lid. Cook at High
until the potatoes are tender (7-10 minutes); stir twice. Drain and set aside to cool slightly.
2. In a medium bowl, cook the bacon at High until crisp (2½-3½ minutes); stir once. Place the
bacon on a paper towel. Reserve 1 Tbs. drippings.
3. Combine the drippings and onion. Cover with plastic wrap; turn a corner back to vent steam.
Cook at High until tender (1½-2½ minutes); stir once.
4. Stir in sugar, salt, flour, celery seed, and pepper. Cook at High until mixture boils (30-40
seconds). Stir in vinegar and ½ cup water. Cook at High until liquid boils and thickens slightly
(1-2 minutes); 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
1. Place the onion and garlic in a 3-quart casserole. Cover with lid. Cook at High for 2 to 4
minutes until tender.
2. Add one can of beans, and mash the beans with a fork. Add remaining ingredients and mix
well.
3. Cook uncovered at High for 10 minutes; stir. Reduce power to Medium and cook for 5
minutes. Stir before serving.
Makes about 2 quarts.
cooking guide
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