RECIPES
Beef and barley stew
11/2Ibs. beef stew cubes, cut into 1/2-inchpieces
1/2cup chopped onion
2 Tbs. all-purpose flour
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into 1/2-inchslices (about 1 cup)
1/2cup barley
1 bay leaf
1/4tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1. In a 2-quart casserole, combine the beef, onion, flour, and Worcestershire sauce and mix
well. Cover with lid. Cook at High for 6 to 8 minutes until the beef is no longer pink, stirring
once.
2. Stir in beef broth, carrots, barley, bay leaves, and pepper. Cover with lid. Cook at Medium for
1 to 11/2hours until carrots and beef are tender, stirring 2 to 3 times.
3. Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10 minutes.
Remove bay leaves before serving.
Makes 6 servings.
Broccoli and cheese casserole
1/4cup butter or margarine
1/4cup chopped onion
11/2Tbs. flour
1/2tsp. salt
1/4tsp. dry mustard
1/8 tsp. pepper
11/2cups milk
1/4cup chopped red pepper
8 oz. (2 cups) cheddar cheese, shredded
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed
4 cups cooked spiral shaped pasta (8 oz. dry)
1. In a 2-quart casserole, cook butter and onion at High for 1 to 2 minutes until the onion is
soft, stirring once.
2. Add flour, salt, mustard, and pepper; mix well. Cook at High for 30 to 60 seconds until
mixture boils. Stir in milk until smooth.
3. Stir in red pepper. Cook at High for 2 to 3 minutes until mixture boils and thickens slightly,
stirring twice. Stir in cheese until melted.
4. Add broccoli and pasta, mix well. Cover with lid. Cook at High for 4 to 6 minutes until heated
through, stirring once. Stir before serving.
Makes 6 servings.
34 cookng gude
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