- 37 -
PASTA, GRAINS AND CEREALS
COUSCOUS WITH JULIENNED
VEGETABLES
1 cup couscous 250 ml
1
1
⁄2 cups water 375 ml
2 envelopes instant 2
chicken broth
2 tbsp butter 30 ml
1 clove garlic, minced 1
2 tbsp finely chopped onion 30 ml
1
⁄2 cup julienned carrot strips 125 ml
1
⁄2 cup julienned zucchini strips 125 ml
1
⁄2 cup julienned summer squash 125 ml
strips
1
⁄2 cup grated Parmesan cheese 125 ml
To Microwave: Place couscous in a 2-quart (2 L)
casserole. Heat water at P7 2
1
⁄2 - 3 minutes, or until
boiling. Pour water over chicken broth granules in a
2-cup (500 ml) glass measuring cup. Pour hot broth
over couscous; cover and set aside.
In a 1-quart (1 L) glass casserole, heat butter at P7
45 seconds, or until melted. Add garlic and onion.
Cover. Cook at P7 1 minute. Add carrots. Cover.
Cook at P7 1 minute. Add zucchini and squash.
Cover. Cook at P7 1
1
⁄2 minutes. Stir cooked
vegetables into couscous. Cover. Cook at P7
1 minute. Stir in Parmesan cheese.
Makes: 6 - 8 servings
BEEF AND MACARONI CASSEROLE
A
3
⁄4 lb - 375 g -
1 lb ground beef 500 g
1 onion, chopped 1
1
⁄2 green pepper, chopped
1
⁄2
1 cup celery, chopped 250 ml
1 tsp parsley 5 ml
1
⁄2 tsp salt 2 ml
1
⁄4 tsp pepper 1 ml
1 cup elbow macaroni 250 ml
(uncooked)
1
1
⁄4 cups water 310 ml
1 can tomato sauce 1
(14 oz) (420 g)
1
⁄2 cup grated Cheddar cheese 125 ml
Crumble ground beef in a 2-quart (2 L) casserole.
Cook at P4 5 - 7 minutes, or until barely pink; stirring
twice. Add onion, peppers and celery.
To Cook by Sensor Cooking: Add remaining
ingredients except cheese. Cover with lid and press
Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 3 minutes. Add
remaining ingredients, except cheese. Cover with a
lid or plastic wrap. Cook at P6 3 minutes, then P4
15 - 18 minutes, or until macaroni is tender.
To Complete: Sprinkle on cheese. Cover and let
stand 5 minutes.
Makes: 4 - 6 servings
MACARONI AND CHEESE
A
1
⁄4 cup butter 60 ml
2 tbsp onion, minced 30 ml
1 clove garlic, minced 1
1
⁄4 cup flour 60 ml
1 tsp dry mustard 5 ml
1 tsp salt 5 ml
1
⁄4 tsp pepper 1 ml
2 cups milk 500 ml
2 cups Cheddar cheese, grated 500 ml
1
⁄3 cup fresh bread crumbs 80 ml
1 tsp paprika 5 ml
8 oz macaroni, cooked and 240 g
drained (See page 35)
In a 4-cup (1 L) glass measuring cup, melt butter at
P7 50 seconds. Add onion and garlic, cook at P7
1 minute. Stir in flour, mustard, salt and pepper.
Gradually add milk. Cook at P7 3 minutes, stirring
once. Continue cooking at P4 3 - 4 minutes, or until
sauce thickens. Stir in Cheddar cheese. Stir sauce
into macaroni, in an 8 cup (2 L) casserole. Top with
bread crumbs and paprika.
To Cook by Sensor Cooking: Cover with lid. Press
Sensor Cook Button eight times, then Start.
To Microwave: Cover with waxed paper. Cook at P6
7 - 9 minutes.
Makes: 6 servings
Variation:
Use
1
⁄2 cup (125 ml) of tomato sauce for
1
⁄4 cup
(60 ml) milk and
1
⁄8 tsp (0.5 ml) basil for dry mustard.
PASTA PRIMAVERA
8 oz spaghetti or spirals 240 g
1
⁄4 cup butter or margarine 60 ml
2 cups broccoli florets 500 ml
2 cups cauliflower florets 500 ml
3 carrots, cut in julienne 3
2 cloves garlic, minced 2
1 tsp basil 5 ml
1
⁄4 cup fresh parsley, chopped 60 ml
2 tbsp oil 30 ml
1
⁄3 cup grated Parmesan cheese, 80 ml
salt and pepper
To Microwave: Cook pasta according to chart on
page 35. Drain and add butter. In a 3-quart (3 L)
casserole, combine vegetables, garlic, herbs and oil.
Cover. Cook at P7 5 - 7 minutes. Let stand
3 minutes. Add pasta and cheese. Toss well. Season
to taste with salt and pepper.
Makes: 4 servings
To Next Page
Loading...
