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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 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 encloseileaving
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 timesav-
ing short cut. Makes 12 servings.
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 diced green onion (optional)
1/2 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.
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