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Potatoes au Gratin
Yield: 4 to 6 servings
4 medium potatoes
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 teaspoons snipped chives
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 3/4 cups milk
1 cup shredded Cheddar cheese
1. Pierce potatoes and arrange on microwave-
safe paper towel in oven. Cook on Full power
for 8 to 12 minutes, or until done. Turn
potatoes over halfway through cooking time.
Set aside to cool.
2. Place butter in dish. Heat on Full power for 30
seconds to 1 minute, or until melted.
3. Sift in flour, chives, salt, dry mustard, and
pepper. Gradually stir in milk. Cook, covered,
on Full power for 3 to 6 minutes, or until
thickened. Stir occasionally during cooking
time.
4. Stir in cheese. Slice potatoes and add to
sauce. Heat, covered, on Full power for 1 1/2
to 3 1/2 minutes, or until cheese is melted and
potatoes are heated through.
Cheese-Scalloped Carrots
Yield: 6 to 8 servings
4 cups sliced carrots
1 tablespoon water
1/4 cup minced onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
Dash pepper
1 cup milk
1/4 lb. shredded Cheddar cheese
1/2 cup butter flavored cracker crumbs
1. Combine carrots and water in 1 1/2-quart
casserole. Cook, covered, on Full power for 5
to 8 minutes, or until tender-crisp. Drain and
remove carrots. Set aside.
2. Place onion and butter in 1 1/2-quart casserole.
Cook, covered, on Full power for 30 seconds to
2 minutes, or until tender.
3. Blend in flour, mustard, salt and pepper. Slowly
stir in milk. Cook, covered, on Full power for
1 1/2 to 3 1/2 minutes, or until thickened. Stir
several times during cooking time. Stir in
cheese until melted.
4. Mix in carrots. Top with cracker crumbs. Heat
on Full power for 2 to 4 minutes, or until heated
through.