Panasonic NN-CD989S Cookbook page 38

COUSCOUS WITH JULIENNED
VEGETABLES
1 cup couscous
1 1 ⁄ cups water
2
2 envelopes instant
chicken broth
2 tbsp butter
1 clove garlic, minced
2 tbsp finely chopped onion
1 ⁄ cup julienned carrot strips
2
1
⁄ cup julienned zucchini strips
2
1 ⁄ cup julienned summer squash 125 ml
2
strips
1 ⁄ cup grated Parmesan cheese
2
To Microwave: Place couscous in a 2-quart (2 L)
casserole. Heat water at P7 2
boiling. Pour water over chicken broth granules in a
2-cup (500 ml) glass measuring cup. Pour hot broth
over couscous; cover and set aside.
In a 1-quart (1 L) glass casserole, heat butter at P7
45 seconds, or until melted. Add garlic and onion.
Cover. Cook at P7 1 minute. Add carrots. Cover.
Cook at P7 1 minute. Add zucchini and squash.
Cover. Cook at P7 1 1 ⁄ minutes. Stir cooked
2
vegetables into couscous. Cover. Cook at P7
1 minute. Stir in Parmesan cheese.
Makes: 6 - 8 servings
BEEF AND MACARONI CASSEROLE
3 ⁄ lb -
4
1 lb ground beef
1 onion, chopped
1
⁄ green pepper, chopped
2
1 cup celery, chopped
1 tsp parsley
1 ⁄ tsp salt
2
1 ⁄ tsp pepper
4
1 cup elbow macaroni
(uncooked)
1 1 ⁄ cups water
4
1 can tomato sauce
(14 oz)
1 ⁄ cup grated Cheddar cheese
2
Crumble ground beef in a 2-quart (2 L) casserole.
Cook at P4 5 - 7 minutes, or until barely pink; stirring
twice. Add onion, peppers and celery.
To Cook by Sensor Cooking: Add remaining
ingredients except cheese. Cover with lid and press
Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 3 minutes. Add
remaining ingredients, except cheese. Cover with a
lid or plastic wrap. Cook at P6 3 minutes, then P4
15 - 18 minutes, or until macaroni is tender.
To Complete: Sprinkle on cheese. Cover and let
stand 5 minutes.
Makes: 4 - 6 servings
250 ml
375 ml
2
30 ml
1
30 ml
125 ml
125 ml
125 ml
1
⁄ - 3 minutes, or until
2
A
375 g -
500 g
1
1
⁄
2
250 ml
5 ml
2 ml
1 ml
250 ml
310 ml
1
(420 g)
125 ml
- 37 -
PASTA, GRAINS AND CEREALS
MACARONI AND CHEESE
1 ⁄ cup butter
4
2 tbsp onion, minced
1 clove garlic, minced
1 ⁄ cup flour
4
1 tsp dry mustard
1 tsp salt
1 ⁄ tsp pepper
4
2 cups milk
2 cups Cheddar cheese, grated
1 ⁄ cup fresh bread crumbs
3
1 tsp paprika
8 oz macaroni, cooked and
drained (See page 35)
In a 4-cup (1 L) glass measuring cup, melt butter at
P7 50 seconds. Add onion and garlic, cook at P7
1 minute. Stir in flour, mustard, salt and pepper.
Gradually add milk. Cook at P7 3 minutes, stirring
once. Continue cooking at P4 3 - 4 minutes, or until
sauce thickens. Stir in Cheddar cheese. Stir sauce
into macaroni, in an 8 cup (2 L) casserole. Top with
bread crumbs and paprika.
To Cook by Sensor Cooking: Cover with lid. Press
Sensor Cook Button eight times, then Start.
To Microwave: Cover with waxed paper. Cook at P6
7 - 9 minutes.
Makes: 6 servings
Variation:
Use 1 ⁄ cup (125 ml) of tomato sauce for
2
(60 ml) milk and 1 ⁄ tsp (0.5 ml) basil for dry mustard.
8
PASTA PRIMAVERA
8 oz spaghetti or spirals
1
⁄ cup butter or margarine
4
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, cut in julienne
2 cloves garlic, minced
1 tsp basil
1 ⁄ cup fresh parsley, chopped
4
2 tbsp oil
1 ⁄ cup grated Parmesan cheese,
3
salt and pepper
To Microwave: Cook pasta according to chart on
page 35. Drain and add butter. In a 3-quart (3 L)
casserole, combine vegetables, garlic, herbs and oil.
Cover. Cook at P7 5 - 7 minutes. Let stand
3 minutes. Add pasta and cheese. Toss well. Season
to taste with salt and pepper.
Makes: 4 servings
A
60 ml
30 ml
1
60 ml
5 ml
5 ml
1 ml
500 ml
500 ml
80 ml
5 ml
240 g
1 ⁄ cup
4
240 g
60 ml
500 ml
500 ml
3
2
5 ml
60 ml
30 ml
80 ml