Magic Chef MCO2212ARW Operations Instructions download pdf (Page 25)

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

oz.) mild chili beans in sauce, undrained

1 can (15 oz.) Great Northern beans, drained

1 can (15 oz.) chick peas (garbanzo beans), drained

2cans (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

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Magic Chef MCO2212ARW Operations Instructions Page 25

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