Panasonic NN-S676 - Page 33

| | Vegetables |
SCALLOPED POTATOES
1/4 cup butter or margarine
1 tablespoon dried onion flakes
1 teaspoon salt
1/4 teaspoon pepper
t/q cup flour
2 cups milk
6 medium potatoes (about 6 oz. ea.), peeled and
thinly sliced
Yield: 6 Servings
In 4-cup glass measure, combine butter, onion, salt and
pepper. Cook at HIGH 1 to 11/2 minutes, or until butter is
melted. Stir in flour; gradually add milk, stirring until
smooth. Cook at MEDIUM-HIGH 8 to 9 minutes, or until
sauce is thickened; stir twice. In 2-quart casserole,
alternately layer potatoes and sauce, forming three
layers.
Cover with lid. Cook at MEDIUM-HIGH 27 minutes or
until potatoes are tender. Let stand, covered, 5 minutes
before serving.
SWISS SCALLOPED CORN
3 slices bacon, crisp-cooked and crumbled
2 cans (17 oz. ea.) whole kernel corn, drained
1 cup (4 oz.) shredded Swiss cheese
1egg
1 can (51/3 02.) evaporated milk
1/2 teaspoon onion powder
1/g teaspoon pepper
11/2 tablespoons flour
t/q Cup dry bread crumbs
1 tablespoon butter or margarine, melted
Paprika
Yield: 6 Servings
In 21/2-quart Shallow oval casserole dish, combine
bacon, corn and cheese. Blend in egg, milk, onion
powder, pepper and flour,
Cook at HIGH 5 to 6 minutes; stir once. Combine bread
crumbs, butter and paprika. Sprinkle over corn. Cover
with plastic wrap. Cook at HIGH 4 to 5 minutes. Let
stand, covered, 5 minutes before serving.
BAKED STUFFED POTATOES
4 medium potatoes, baked (see page 30)
1/2 cup (2 02.) shredded Cheddar cheese
1/3 to 1/2 cup milk
2 tablespoons butter or margarine, softened
(see page 37)
1 egg
Salt and pepper to taste
Paprika
Yield: 4 Servings
Cut a thin slice (lengthwise) from each potato. Scoop out
potato, leaving a thin shell. In small bowl, combine
potato, cheese, milk, butter, egg, salt and pepper; mash
until smooth. Spoon potato mixture into shell; sprinkle
with paprika. In 21/2-quart shallow oval casserole dish,
arrange potatoes in a Circle.
TO COOK BY SENSOR COOKING: Cover loosely, but
completely with plastic wrap. Cook on POTATO.
TO COOK BY TIME: Cover with wax paper. Cook at
MEDIUM-HIGH 4 to 6 minutes.
TO COMPLETE: Let stand, uncovered, 3 minutes before
serving.
RATATOUILLE
2 medium onions, sliced
1 mediurn green pepper, cut into 1/2-inch slices
1/3 cup oil
2 cloves garlic, finely chopped.
1 medium eggplant (about 11/2 Ib.), peeled and cut
into 3/4-inch pieces
3 medium tomatoes, cut into eighths
2 medium 2ucchini (about 1 Ib.), cut into 1/2-inch
slices
1/4 cup vegetable juice cocktail or tomato juice
2 teaspoons each basil and parsley fiakes
1 teaspoon salt
1/4 teaspoon pepper
Yield: 8 Servings
in 3-quart casserole, combine onions, green pepper, oil
and garlic. Cover with lid. Cook at HIGH 4 to 5 minutes;
stir once. Stir in remaining ingredients; cover.
TO COOK BY SENSOR COOKING: Cook on FRESH
VEGETABLES. When time appears on the screen, stir
twice.
TO COOK BY TIME: Cook at HIGH 18 to 20 minutes;
Stir twice.
TO COMPLETE: Let stand, covered, 5 minutes before
serving.
ae: ae