French Onion Soup
2 tablespoons butter or margarine
3 medium onion,peeled and sliced
1/2 cup sliced celery
4 cups beef broth (homemade,canned or from bouillon cubes)
4 to 6 french bread slices,toasted Grated Paramesan or Romano cheese
Put butter,onion and celery into 2 quart glass measuring pitcher. Cover with
an all-glass lid or plastic wrap. Cook in microwave oven for 7 to 8 minutes
at high, or until vegetables are tender; stir once.
Add broth to onion mixture. Heat covered in miocrowave oven to
serving temperature (about 4 to 5 minutes at high).
makes about 1 1/2 quarts
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Easy Vegetable Soup
1 package of frozen chopped broccoli (10 ounces)
1 can of cut green beans (undrained) 8 1/2 ounces
1 cup thinly sliced cabbage
1 cup chopped celery
1 tablespoon instant minced onion
2 cups beef broth (homemade,canned or from bouillon cubes)
1 cup of tomato juice
Heat frozen broccoli uncovered in a 2 quart glass cassarole in the
microwave oven, just until defrosted (3 to 4 minutes) stir once to seperate.
Add green beans with liquid,cabbage,celery,onion and broth. Cover
with an all-glass lid or plastic wrap. Cook in microwave oven for 16 yo 18
minutes on high, or until vegetables are tender.
Stir in tomato juice. Season to taste. makes 1 1/2 quarts
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Cheese Sauce
2 tablespoon butter or margarine
2 tablespoon all-purpose flour
1 cup of milk
1/4 salt
1/4 teaspoon of dry mustard
1/2 cup (2 ounces) shredded sharp chedder cheese
Melt butter in a 1-quart glass measuring pitcher in microwave oven (about
30 seconds at high). Add flour and blend to a smooth paste. Add milk
gradually, stirring ocassionally.
Cook uncovered in microwave oven for 4 minutes on high, or until thickened, stir vigorously after 2 minutes, then every 30 seconds.
Add salt, dry mustard and cheese to sauce; stir well. Cook uncovered in microwave for one (1) minute on high. Makes 1 cup
