Filter
Top Products
05 COOKING INSTRUCTIONS
Cooking instructions _37
RECIPES
Beef and barley stew
1½ lbs. beef stew cubes, cut into ½-inch pieces•
½ cup chopped onion•
2 Tbs. all-purpose flour•
1 Tbs Worcestershire sauce•
1 can (13.75-14.5 oz.) beef broth•
2 medium carrots, cut into ½-inch slices (about 1 cup)•
½ cup barley•
1 bay leaf•
¼ tsp. pepper•
1 pkg. (9-10 oz.) frozen peas, thawed•
1. In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid.
Cook at High for 6 to 8 minutes until beef is no longer pink, stirring once.
2. Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid. Cook at Medium for 1 to
1½ hours until carrots and beef are tender, stirring 2 to 3 times.
3. Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10 minutes. Remove
bay leaf before serving.
Makes 6 servings.
Broccoli and cheese casserole
¼ cup butter or margarine•
¼ cup chopped onion•
1½ Tbs. flour•
½ tsp. salt•
¼ tsp. dry mustard•
1/8 tsp. pepper•
1½ cups milk•
¼ cup chopped red pepper•
8 oz. (2 cups) cheddar cheese, shredded•
1 pkg. (9-10 oz.) frozen chopped broccoli, thawed•
4 cups cooked spiral shaped pasta (8 oz. dry)•
1. In a 2-quart casserole, cook butter and onion at High for 1 to 2 minutes until onion is soft,
stirring once.
2. Add flour, salt, mustard, and pepper; mix well. Cook at High for 30 to 60 seconds until mixture
boils. Stir in milk until smooth.
3. Stir in red pepper. Cook at High for 2 to 3 minutes until mixture boils and thickens slightly,
stirring twice. Stir in cheese until melted.
4. Add broccoli and pasta, mix well. Cover with lid. Cook at High for 4 to 6 minutes until heated
through, stirring once. Stir before serving.
Makes 6 servings.
SMH8187STG_XAC-GB-01.indd 37 2009-08-27 9:31:51