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CHICKEN RICE SOUP
Poached Chicken
(see recipe on Page 26)
3 cups chicken broth
1 cup instant rice, uncooked
2 tablespoons chopped parsley
1. Prepare Poached Chicken according to recipe.
Remove chicken, cool about 10 to 15 minutes.
Remove bones and cut chicken into bite-size
pieces.
2. Meanwhile, add 2 cups chicken broth to
poaching liquid in the medium glass casserole.
3. Cover with lid or vented plastic wrap. Cook on
P-HI for 8 minutes. Stir in chicken, rice and
parsley. Continue cooking, on P-HI for 5 to 6
minutes or until heated thoroughly. Let stand for
5 minutes or until rice has softened. Stir before
serving.
POTATO SOUP
3 cups peeled, diced potatoes
1/2 cup chopped onion
1/2 cup chopped celery
1 can (13 3/4 oz.) chicken broth
1 can (5 oz.) evaporated skim milk
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1. In a 2-quart glass casserole, combine potatoes,
onion, celery and broth.
2. Cover with lid or vented plastic wrap. Cook on
P-HI for 13 to 15 minutes or until potatoes are
tender.
3. Stir in evaporated milk, parsley, salt, thyme and
pepper. Continue cooking on P-HI for 5 minutes
or until heated thoroughly.
4 servings
BELL PEPPER SAUCE
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped red bell pepper
1/2 cup chopped onion
1 teaspoon parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1. In a 2-quart glass measure, combine chopped
bell peppers, onion, parsley, salt, basil and
pepper.
2. Cook, uncovered, on P-HI for 8 to 10 minutes or
until vegetables are tender; stir three times
during cooking.
3. Puree vegetable mixture in blender.
1 1/2 cups
SAUCES AND GRAVIES
Sauces and gravies are foolproof when made in the
microwave oven. Scorching, sticking, overcooking are
no longer problems when the sauces are cooked in a
glass measure with a handle. The sauce cooks more
evenly, but it is pourable. Select a sizable utensil that is
double the size of the recipe to allow for bubbling up
and prevent spilling over.
It is important to stir frequently to prevent lumps,
especially after mixture has boiled. A whisk is helpful to
stir cooked areas into those that are not yet thickened.
Stir before serving as well.
Sauces add a nice touch of variety to menus. They can
be made ahead and stored covered in the refrigerator
until ready to reheat and serve. If you wish to add a
sauce or gravy to cooked meats, it is best to heat the
sauce fully first, then add the meat and cook for 1 to 2
minutes to heat thoroughly. This method prevents
overcooking the meat.
Our versatile collection of sauces will enhance your
main dishes and even desserts for creative menu
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