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1. Drain beans, reserving 1/2 cup liquid. Combine
all ingredients in 4-quart casserole, including
reserved bean liquid. Stir well.
2. Cook, covered, on full power for 13 to 18
minutes, or until boiling. Stir. Continue
cooking, covered, on Cook Level 3 for 30
minutes, or until flavors are blended. Stir twice
during cooking time.
Taco Salad
Yield: 4 to 6 servings
1 lb. ground beef
1(8 oz.) can tomato sauce
1/4 cup water
1 (1 1/4 oz.) pkg. taco seasoning mix
1 head lettuce
2 tomatoes, cut in wedges
1 cup shredded Cheddar cheese
2 1/2 cups corn or tortilla chips, slightly crushed, if
desired
Veal Scallopini
Yield: 4 servings
1/2 medium onion, sliced
1 (4 oz.) can mushrooms, drained
2 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8 oz.) can tomato sauce
1/2 cup water
1 lb. veal, thinly sliced, cut into serving pieces
1 clove garlic, minced
1. Combine onion, mushrooms, and 1 tablespoon
oil in 1-quart casserole. Cook, covered, on full
power for 1 1/2 to 4 minutes, or until union is
tender.
2. Stir in flour, salt, and pepper. Blend in sauce
and water. Cook, covered, on full power for
1 1/2 to 4 minutes, or until thickened and
bubbling.
3. Preheat large browning skillet according to
manufacturer's instructions. Add 1 tablespoon
oil, veal, and garlic. Cook on full power for 1
minute. Turn veal over. Continue cooking on
full power for 2 minutes.
4. Pour sauce over browned veal. Cook, covered,
on Cook Level 3 for 3 to 6 minutes, or until veal
is cooked and tender.
Smoky Ham and Bean Bake
Yield: 8 to 10 servings
1 (16 oz.) can navy beans
1 (16 oz.) can kidney beans
1 (16 oz.) can large lima beans
1 (16 oz.) can Great Northern beans
1 lb. precooked ham, cubed
1 green pepper, chopped
1/2 cup chopped onion
1 1/2 cups catsup
1/2 cup bean liquid or water
1/4 cup brown sugar, firmly packed
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon liquid smoke
1/8 teaspoon hot pepper sauce
1. Place ground beef in 1 1/2-quart casserole.
Cook on full power for 3 to 4 1/2 minutes, or
until beef is no longer pink. Stir halfway
through cooking time. Drain.
2. Stir in tomato sauce, water, and seasonings.
Cook, covered, on full power for 2 to 4 minutes,
or until simmering.
3. Tear lettuce and place in large serving bowl.
Add tomatoes, cheese, and 2 cups corn chips.
Toss.
4. Add beef mixture. Toss again. Top with
remaining corn chips. Serve immediately.