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Party Potatoes
Yield: 8 servings
8 to 10 medium potatoes, peeled and cut into
eighths
1/2 cup water
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton French onion dip
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt (optional)
Butter or margarine
Paprika
1. Place potatoes and water in 3-quart casserole.
Cook, covered, on Full power for 12 to 17
minutes, or until potatoes are tender. Stir
halfway through cooking time. Drain.
2. Beat together cream cheese, onion dip, salt,
pepper, and garlic salt in large mixing bowl, until
well-blended. Add hot potatoes, one at a time,
beating until light and fluffy.
3. Spoon potatoes into 3-quart casserole. Dot
with butter, as desired. Heat, covered, on Full
power for 4 to 6 minutes, or until heated
through. Sprinkle with paprika, as desired,
before serving.
Harvest Vegetable Platter
Yield: 6 to 8 servings
1 bunch fresh broccoli
1/2 medium head cauliflower
1 medium zucchini
1 to 2 medium summer squash
1 to 2 medium tomatoes
1/4 cup butter or margarine, melted
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
Grated Parmesan cheese
1. Cut broccoli into pieces 2 1/2-inches long.
Break cauliflower into bite-size pieces.
Alternate pieces of broccoli and cauliflower
around outside edge of 12-inch platter.
2. Cut zucchini and summer squash into 1/4-inch
slices. Arrange in mound in center of platter.
Cover loosely with heavy-duty plastic wrap.
Cook, covered, on Full power for 5 to 7
minutes, or until vegetables are crisp-tender.
3. Cut tomatoes into wedges. Arrange over other
vegetables. Drizzle melted butter over
vegetables. Sprinkle with garlic salt, Italian
seasoning, and Parmesan cheese. Heat on
Full power for 30 seconds to 1 1/2 minutes, or
until tomatoes are warmed.