Kenmore 141.168600 User Manual

Page 33

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FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and healthy

vegetable

recipe. Makes 4-6 servings.

Ingredients

2

tablespoons oil

1

onion, cut into wedges

1

carrot, thinly sliced

2

cups broccoli, cut into small flowerets

1

red pepper, sliced

2

sticks celery, thinly sliced

1

cup snow peas

1/2

cup chicken broth

Preparation

Heat oil in a wok or saute pan, directly over a high
heat. Add onion and cook 1 minute. Add carrot and
broccoli and stir-fry 2 minutes, then add red
pepper, celery and snow peas and continue
cooking 1 minute more. Add chicken broth and toss
vegetables until cooked to desired doneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued
meats, poultry or fish. Makes 4 servings.

Ingredients

4

medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted
1

teaspoon Dijon-style mustard

1/8

teaspoon hot pepper sauce

1

tablespoon brown sugar

1

pepper (optional)

Preparation

Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will be loose, but still
be intact. Prepare four 12-inch squares of aluminum
foil. Place one onion in the center of each foil square.

Stir margarine (or butter) with hot pepper sauce and
drizzle over onions. Sprinkle with brown sugar. Then
bring up two sides of foil square and double fold.
Bring remaining comers up and completely enclose -

leaving enough space for steam to build.

Place wrapped onion blossoms on grill, directly over
medium heat. Close lid and cook 15 to 25 minutes or
until onions are nearly tender. Make a 2-inch opening
at the top of each onion wrapping, then close lid and
cook 5 to 10 minutes more, or until onions are lightly

browned. Sprinkle with pepper if desired and serve

warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a time­
saving shortcut. Makes 12servings.

Ingredients

6

baking potatoes (about 8 ounces each)

3

tablespoons margarine or butter, melted

1/2

cup picante sauce

1 cup shredded Cheddar cheese (4 ounces)
3

slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

1

chopped tomato (optional)

1

d iced greenonion(optional)

1/2

cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in alumi­
num foil and place directly over low to medium heat.

Close lid and cook directly for 1 hour or until center is

tender. OR - Microwave clean, punctured potatoes

on high for 15 to 20 minutes, or until center tender.

Allow cooked potatoes to cool then unwrap and

discard foil.

Cut potatoes in half - lengthwise. Scoop out potato

pulp (serve separately or discard.) Be sure to leave
1/4-inch thick potato shell remaining. Brush the inside

of each potato shell with melted margarine. Spoon 2
teaspoons picante sauce into each potato shell,

sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over
medium heat. Close lid and cook for 8 to 10 minutes
or until potato skins are crisp. Sprinkle each potato
skin with tomato and green onion and then top with

sour cream, if desired.

33

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