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BROCCOLI AND CAULIFLOWER SALAD
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup mayonnaise
1 to 2 teaspoons prepared mustard
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1. In a 2-quart glass casserole, combine broccoli and
cauliflower
2. Cover with lid or vented plastic wrap. Cook on P-HI for
3 to 4 minutes or until vegetables are tender-crisp; cool.
3. In a small bowl, combine mayonnaise, mustard, basil and
salt. Pour over vegetables; toss gently to mix.
4 servings
HOT JALAPENO SALAD
11/2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup medium green bell pepper, cut into 1-inch
long thin strips
1/2 cup sliced cherry tomatoes
1/4 cup sliced green onion
2 tablespoons fresh, chopped cilantro
1/4 cup Monterey Jack jalapeno cheese, cut into
1 inch cubes
3 oz. cream cheese, softened
1 tablespoon white wine vinegar
1. In a
1
/
2
-quart glass casserole, combine cabbage, carrots,
bell pepper, tomatoes, green onion and cilantro. Set
aside.
2. In a 4-cup glass measure, combine cheese cubes,
creamed cheese and vinegar; blend well.
3. Press P-3. Cook, uncovered, for 4 minutes; stir twice
during cooking. Continue cooking on P-HI for 1 minute;
stir. Let stand for 2 minutes; stir until smooth.
Pour cheese over vegetable mixture; toss gently to mix.
4. Cover with vented plastic wrap. Cook on P-HI for about
3 minutes or until mixture is heated thoroughly; stir once
during cooking. Let stand for 2 minutes.
4 servings
CHINESE STIR-FRY
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon fresh ginger
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