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Cooking Instructions
Warm Potato Salad
2 lbs. small red potatoes, cut into ½-inch
pieces
4 slices bacon (uncooked), cut into ½-inch
pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
1
/8 tsp. pepper
2½ Tbs. apple cider vinegar
1. In a 2-quart casserole, combine potatoes
and ¼ cup water. Cover with lid. Cook at
High until potatoes are tender (10-12 min.);
stir twice. Drain and set aside to cool
slightly.
2. In a medium bowl, cook bacon at High until
crisp (3-5 min.); stir once. Place bacon on
a paper towel. Reserve 1 Tbs. drippings.
3. Combine drippings and onion. Cover with
plastic wrap; turn back a corner to vent
steam. Cook at High until tender (3-4
min.); stir once.
4. Stir in sugar, salt, flour, celery seed, and
pepper. Cook at High until mixture boils
(30-40 sec.). Stir in vinegar and ½ cup
water. Cook at High until liquid boils and
thickens slightly (1-2 min.); stir once. Add
bacon to dressing. Pour dressing over
potatoes. Stir well. Makes 6 servings.
Black Bean Soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1. Place onion and garlic in a 3-quart
casserole. Cover with lid. Cook at High for
3 to 5 minutes until tender.
2. Add one can of beans, mash beans with a
fork. Add remaining ingredients; mix well.
3. Cook uncovered, at High for 10 minutes;
stir. Reduce power to Medium and cook for
5 minutes. Stir before serving. Makes
about 2 quarts.
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