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Warm Potato Salad
2 lbs. small red potatoes, cut into 1/2-inch pieces
4 slices bacon (uncooked), cut into 1/2-inch pieces
1/4 cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
1/2 tsp. celery seed
1/8 tsp. pepper
2 1/2 Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine potatoes and
1/4 cup water. Cover with lid. Cook at High
until potatoes are tender (7-10 min.); stir twice.
Drain and set aside to cool slightly.
2.
In a medium bowl, cook bacon at High until
crisp (2
-3
min.); stir once. Place bacon on
1/2
1/2
a paper towel. Reserve 1 Tbs. drippings.
3.
Combine drippings and onion. Cover with
plastic wrap; turn back a corner to vent steam.
Cook at High until tender (11/
once.
4.
Stir in sugar, salt, flour, celery seed, and
pepper. Cook at High until mixture boils (30-40
sec.). Stir in vinegar and 1/2 cup water. Cook
at High until liquid boils and thickens slightly
(1-2 min.); stir once. Add bacon to dressing.
Pour dressing over potatoes. Stir well. Makes
6 servings.
Black Bean Soup
1 cup chopped onion
1 clove garlic, minced
2 cans (15 oz. each) black beans, drained
1 can (14-16 oz.) stewed tomatoes, chopped
1 can (13.75-14.5 oz.) chicken broth
1 can (7-8.5 oz.) corn
1 can (4 oz.) chopped green chilies
1-2 tsp. ground cumin, or to taste
1.
2.
3.
-2
min.); stir
2
1/2
Place onion and garlic in a 3-quart casserole.
Cover with lid. Cook at High for 2 to 4 minutes
until tender.
Add one can of beans, mash beans with a
fork. Add remaining ingredients; mix well.
Cook uncovered, at High for 10 minutes; stir.
Reduce power to Medium and cook for 5
minutes. Stir before serving. Makes about 2
quarts.
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