Magic Chef MCD990ARS User Manual - Page 22

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 21