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APPETIZERS, SOUPS AND SANDWICHES
Vegetable Platter
12 frozen baby carrots, defrosted
12 frozen Brussels sprouts, defrosted
12 whole canned mushrooms
24 whole boiled onlons
12 wooden skewers, B-inch
1 medium head cauliflower, about
1 ‘h I bs.
Lemon Dill Sauce
% cup butter or margarine
1 tablespoon lemon juice
% teaspoon seasoned salt
l/4 teaspoon drled dill weed
Chili Cheese Dip
Assemble kabobs by alternating 1 carrot, 1 brussels sprout, 1
mushroom and 2 onions on each skewer. Arrange in circular pattern
on lo-inch microwavable round plate. Set aside.
Rinse cauliflower with water. Shake off excess. Wrap in plastic wrap.
Microwave at High Power for 4 minutes. Turn over. Microwave for 5 to
6 minutes, or until tender-crisp. Set aside.
In ~-CUP glass measure, combine all sauce ingredients. Microwave
at High Power for 1% to 2 minutes, or until butter melts. Mix well.
Brush kabobs with sauce. Cover with vented plastic wrap.
Microwave at High Power for 5 to 6 minutes, or until vegetables are
tender-crisp. Let stand 1 minute. Remove plastic wrap from all
vegetables. Place cauliflower in center of plate. Brush with remain-
ing sauce. Serve hot.
10 to 12 servings
1 lb. pasteurized process cheese
spread wlth Mexican seasonlng
1 can (15 oz.) chili without beans
1 can (5 oz.) evaporated milk
1 medium tomato, seeded and
chopped
2 green onions, sliced
corn chips
Cut cheese into l-inch cubes. In 2-quart microwavable casserole,
combine cheese, chili and milk. Cover. Microwave at Power Level 7
for 12 to 14 minutes, or until cheese melts. Stir every 3 minutes. Let
stand 2 minutes. Top with tomato and onions. Serve with corn chips.
About 4 cups
Cream of Vegetable Soup
1 pkg. (10 oz.) frozen mixed
vegetables
% cup chopped onion
2 tablespoons butter or margarine
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon
granules
‘14 teaspoon dried marjoram leaves
V8 teaspoon pepper
1 cup water
2 tablespoons all-purpose flour
1 cup half-and-half or milk
Cheese-flavored croutons
In 2-quart microwavable casserole, combine mixed vegetables,
onion, butter and parsley. Cover. Microwave at High Power for 9 to 10
minutes, or until tender, stirring once.
Pour mixture into blender container or food processor. Blend until
smooth. Return mixture to casserole. Stir water into flour. Add bouil-
lon, marjoram and pepper. Blend water mixture and half-and-half
into vegetable puree. Microwave, uncovered, at High Power for 4 to
5 minutes, or until mixture thickens, stirring once. Garnish with
croutons.
4 to 6 servings
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