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ENGLISH
Warm potato salad
900 g 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 (0) until potatoes are tender (7-10 minutes); stir twice.
Drain and set aside to cool slightly.
2. In a medium bowl, cook bacon at High (0) until crisp (2½-3½ minutes);
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 (0) until tender (1½-2½ minutes); stir
once.
4. Stir in sugar, salt, flour, celery seed, and pepper. Cook at High (0) until
mixture boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High
(0) 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 (420 g each) black beans, drained
1 can (390-450 g) stewed tomatoes, chopped
1 can (385-405 g) chicken broth
1 can (195-240 g) corn
1 can (110 g) 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 (0) for 2 to 4 minutes until tender.
2. Add one can of beans, mash beans with a fork. Add remaining
ingredients; mix well.
3. Cook uncovered, at High (0) for 10 minutes; stir. Reduce power to
Medium and cook for 5 minutes. Stir before serving.
Makes about 2 quarts.
ME6124W_XSA-03248A-05_EN.indd 25 2011-12-20 �� 6:59:34
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