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VEGETARIAN CHILI
1/2 cup celery, chopped
1 small onion, chopped (about 1/2 cup)
1/2 medium green bell pepper, chopped (1/4 cup)
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper
1 can (15
1
/
2
oz.) mild chili beans in sauce, undrained
1 can (15 oz.) Great Northern beans, drained
1 can (15 oz.) chick peas (garbanzo beans), drained
2 cans (about 15 oz. each) diced tomatoes, undrained
1. In a 2-quart glass casserole, combine celery, onion and
green pepper.
2. Cover with lid or vented plastic wrap. Cook on P-HI for 3
to 4 minutes or until vegetables are tender. Add chili
powder, salt, red pepper and black pepper to
vegetables; mix well. Stir in chili beans with sauce, Great
Northern beans, chick peas and tomatoes.
3. Continue cooking on P-HI for 18 to 20 minutes or until
heated thoroughly; stir once during cooking. Stir before
serving.
4 servings
GLAZED BABY CARROTS
1 pound peeled baby carrots
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Dash ground cloves
1. In a 1 1/2-quart glass casserole, combine carrots, butter,
brown sugar, cinnamon and cloves.
2. Cover with lid or vented plastic wrap. Cook on P-HI for 9
to 10 minutes or until carrots are tender; stir every 2
minutes during cooking. Let stand for 3 minutes.
4 servings
CANDIED SWEET POTATOES
2 medium sweet potatoes (about 1 1/4 1bs.)
2 medium tart baking apples
1/4 cup apple cider or juice
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
2 tablespoon margarine or butter
1/4 cup coarsely chopped pecans or walnuts
1. Wash and peel sweet potatoes and apples; slice in 1/4-
inch slices. Layer slices in a 1 1/2-quart glass casserole.
Pour juice over the top. In a small bowl, combine brown
sugar and cinnamon; sprinkle on top; cut margarine into
small pieces; place evenly on top. Sprinkle with nuts.
2. Cover with lid or vented plastic wrap. Cook on P-HI for 12
to 15 minutes or until potatoes are tender.
3. Let stand for 3 minutes.
4 servings
GREEN BEANS IN CREAM SAUCE
1 package (10 oz.) frozen French-style green beans
1 can (10 3/4 oz.) condensed cream of celery soup,
undiluted
1/2 cup sliced fresh mushrooms
1/4 cup milk
1/2 teaspoon soy sauce
1 can (2.8 oz.) French fried onions
1. In a 2-quart glass casserole, place green beans.
Cover with lid or vented plastic wrap. Cook on P-HI
for 4 to 5 minutes or until heated. Let stand, covered,
for 5 minutes; drain. Stir in mushrooms, soup, milk
and soy sauce.
2. Continue cooking on P-HI for 5 minutes or until
heated thoroughly. Add half onions; stir. Continue
cooking on P-HI for 5 minutes. Sprinkle with
remaining onions. Cook, uncovered, for 1 minute. Let
stand, uncovered, for 2 minutes before serving.
4 servings