- 30 -
IRISH STEW
A
2 lb boneless lamb, cut in 1" 1 kg
(2.5 cm) cubes
1
⁄4 tsp Kitchen Bouquet, optional 1 ml
2 carrots, sliced 2
2 potatoes, peeled and 2
cubed
2 cups turnip, cubed 500 ml
2 onions, quartered 2
2 celery stalks with leaves, 2
cut in pieces
1 bay leaf 1
1 tsp salt 5 ml
1
⁄2 tsp pepper 2 ml
2
1
⁄2 cups water, divided 625 ml
1
⁄4 cup flour 60 ml
Coat meat with Kitchen Bouquet.
In a 3-quart (3 L) casserole, combine all ingredients
except
1
⁄2 cup (125 ml) water and flour. Cover with lid.
To Cook by Sensor Cooking: Cover and Cook at
P7 5 minutes. Press Sensor Cook Button nine
times, then, Start.
To Microwave: Cover and cook at P7 1 - 2 minutes,
then at P4 60 - 70 minutes.
To Complete: Blend flour with remaining water and
browning sauce. Stir into hot liquid of stew until
blended. Cook at P7 2 - 3 minutes, or until thickened.
Remove bay leaf before serving.
Makes: 4 - 6 servings
MERMAID’S IMPERIAL DELIGHT
1
⁄4 cup chopped green pepper 60 ml
2 tbsp butter or margarine 30 ml
1 lb medium shrimp, shelled 500 g
and cleaned
2 cups cooked rice (see page 35) 500 ml
3
⁄4 cup mayonnaise 180 ml
3
⁄4 cup peas, drained 180 ml
6 oz package crabmeat, 180 g
drained and flaked
(canned or frozen,
thawed)
salt and pepper to taste
buttered bread crumbs (optional)
To Microwave: In a 2-quart (2 L) casserole dish,
combine green pepper and butter. Heat at P7
1
1
⁄2 minutes; stir once. Add shrimp and heat at P4
2 minutes; stir once. Stir in remaining ingredients.
Heat, covered with glass lid, at P4 8 - 9 minutes, or
until heated through, stir twice.
If desired, top with buttered bread crumbs.
Makes: 6 servings
CASSEROLES
BEEF BOURGUIGNON
A
20 silver skin onions or 20
4 cooking onions, chopped 4
1
⁄4 lb salt pork, diced 125 g
1
⁄2 lb whole button mushrooms 250 g
2 lb beef chuck or round, 1 kg
cubed
2 tbsp Kitchen Bouquet 30 ml
1 carrot, finely grated 1
1 tsp salt 5 ml
1
⁄2 tsp pepper 2 ml
1
⁄2 tsp thyme 2 ml
1 bay leaf 1
1
1
⁄2 cups burgundy red wine 375 ml
1 tbsp tomato paste 15 ml
1 clove garlic, finely 1
chopped
1
⁄4 cup parsley, chopped 60 ml
2 tbsp soft butter 30 ml
2 tbsp flour 30 ml
To skin onions, cover with boiling water and cook at
P7 1 minute. Immediately put into cold water and slip
off skins. In a 4-quart (4 L) casserole, cook salt pork
at P7 1 minute. Stir in onions and mushrooms. Cover
and cook at P7 4 - 5 minutes, stirring once. Coat
beef pieces with Kitchen Bouquet by tossing in a
plastic bag. Add to casserole along with remaining
ingredients except butter and flour. Cover meat with
a small plate to hold beneath the liquid. Cook at P7
10 minutes.
To Cook by Sensor Cooking: Cover with lid and
press Sensor Cook Button nine times, then Start.
To Complete: Combine butter and flour. Stir into
casserole. Cover and cook at P7 5 minutes, or until
thickened. Remove bay leaf before serving.
Makes: 6 servings
BEEF CURRY CASSEROLE
A
1 tbsp oil 15 ml
1 large onion, chopped 1
1 large tomato, chopped 1
1
⁄4 cup curry paste 60 ml
1 tsp flour 5 ml
1
⁄2 cup beef stock 125 ml
2 lb chuck steak, fat removed 1 kg
and cut into 1" (2.5 cm)
cubes
1 tbsp vinegar 15 ml
Place oil, onion and tomato in a 3-quart (3 L)
casserole dish and cook at P7 for 4 - 5 minutes. Stir
in remaining ingredients.
To Cook by Sensor Cooking: Prepare as above
and cover. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cover and cook at P4 for
40 - 45 minutes. Stir occasionally during cooking.
Serve with rice.
Makes: 4 - 6 servings
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