Ingredients, Preparation, Onion blossoms – Kenmore 141.178600 User Manual

Page 33

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FRESH VEGETABLE STIR-FRY

GRILLED POTATO SKINS

Take a trip to the Orient with this easy, and heaithy
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 veg­

etables 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 corners 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.

Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a timesav­
ing short cut.

Makes 12 servings.

Ingredients

6

3

1/2
1

1
1

1/2

baking potatoes (about 8 ounces each)

tablespoons margarine or butter, melted

cup picante sauce

cup shredded Cheddar cheese (4 ounces)

slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

chopped tomato (optional)

diced green onion (optional)

cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum

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.

3 3

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