Vegetables, Scalloped potatoes, Baked stuffed potatoes – Panasonic THE GENIUS NN-R687 User Manual
Page 35: Swiss scalloped corn, Ratatouille
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Vegetables
SCALLOPED POTATOES
V
4
cup butter or margarine
1
tablespoon dried onion flakes
1
teaspoon salt
teaspoon pepper
V
4
cup flour
2
cups milk
6
medium potatoes (about
6
oz. ea.), peeled and
thinly sliced
Yield:
6
Servings
In 4-cup glass measure, combine butter, onion, salt and
pepper. Cook at
HIGH
1 to IV
2
minutes, or until butter is
melted. Stir in flour, gradually add milk, stirring until smooth.
Cook at
MEDIUM-HIGH
8
to 9 minutes, or until sauce is
thickened; stir twice. In 2-quart casserole, alternately layer
potatoes and sauce, forming three layers.
Cover with lid. Cook at
MEDIUM-HIGH
27 minutes or until
potatoes are tender. Let stand, covered, 5 minutes before
serving.
BAKED STUFFED POTATOES
4
medium potatoes, baked
(see page 32)
V
2
cup (2 oz.) shredded Cheddar cheese
Vs to Vacup milk
2 tablespoons butter or margarine, softened
(see page 39)
1 egg
Salt and pepper to taste
Paprika
Yield:
4 Servings
Cut a thin slice (lengthwise) from each potato. Scoop out
potato, leaving a thin shell. In small bowl, combine potato,
cheese, milk, butter, egg, salt and pepper; mash until
smooth. Spoon potato mixture into shell; sprinkle with
paprika. In
2
'/
2
-quart shallow oval casserole dish, arrange
potatoes in a circle.
TO COOK BY SENSOR COOKING:
Cover loosely, but
completely with plastic wrap. Cook on
POTATO.
TO COOK BY TIME:
Cover with wax paper. Cook at
MEDIUM-HIGH
4 to
6
minutes.
TO COMPLETE:
Let stand, uncovered, 3 minutes before
serving.
SWISS SCALLOPED CORN
3
slices bacon, crisp-cooked and crumbled
2 cans (17 oz. ea.) whole kernel corn, drained
1 cup (4 oz.) shredded Swiss cheese
1 egg
1 can (5Vs oz.) evaporated milk
V
2
teaspoon onion powder
V
i
teaspoon pepper
IVa tablespoons flour
V
i
cup dry bread crumbs
1 tablespoon butter or margarine, melted
Paprika
Yield: 6
Senrings
In
2
V
2
-quart shallow oval casserole dish, combine bacon,
com and cheese. Blend in egg, milk, onion powder, pepper
and flour.
Cook at
HIGH
5 to
6
minutes; stir once. Combine bread
crumbs, butter and paprika. Sprinkle over com. Cover with
plastic wrap. Cook at
HIGH
4 to 5 minutes. Let stand,
covered, 5 minutes before serving.
RATATOUILLE
2
medium onions, sliced
1 medium green pepper, cut into Vz-inch slices
V
i
cup oil
2 cloves garlic, finely chopped
1 medium eggplant (about IV
2
lb.), peeled and
cut into Vi-inch pieces
3 medium tomatoes, cut into eighths
2 medium zucchini (about 1 lb.), cut into V
2
-inch slices
V«
cup vegetable Juice cocktail or tomato juice
2 teaspoons each basil and parsley flakes
1 teaspoon salt
'/4
teaspoons pepper
Yield:
6
Servings
In 3-quart casserole, combine onions, green pepper, oil and
garlic. Cover with lid. Cook at
HIGH
4 to 5 minutes; stir
once. Stir in remaining ingredients; cover.
TO COOK BY SENSOR COOKING:
Cook on
FRESH
VEGETABLES.
When time appears on the screen, stir
twice.
TO COOK BY TIME:
Cook at
HIGH
18 to 20 minutes; stir
twice.
TO COMPLETE:
Let stand, covered, 5 minutes before
serving.
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33
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