72 | soups & salads
melted. Stir in flour until smooth. Gradually
stir in milk. Cook, uncovered, on high for
4-5 minutes or until thickened, stirring
every 2 minutes. Add the cheese. Heat
for 30-60 seconds or until the cheese is
melted. Stir in corn and vegetable mixture.
Cook on high for 1-1/2 to 3 minutes or until
heated through.
Yield: 10 servings (2-1/2 quarts).
Editor’s Note: This recipe was tested in a 1,100-
watt microwave.
OVERNIGHT FLORET SALAD
(PICTURED BELOW)
elizabeth wenzl, eugene, oregon
Bacon and sunflower kernels lend extra crunch
to this colorful combination of onions, cauliflower
and broccoli. With its slightly sweet dressing,
this salad’s a great way to get kids to eat their
veggies.
MICROWAVE CORN CHOWDER 1 small head cauliflower, broken into ( ) small florets ( 6 cups) PICTURED ABOVE isabel kublik, saskatoon, saskatchewan 1 bunch broccoli, broken into small florets I used to cook for a tearoom, and this rich, sunny- ( 4 cups) colored chowder was a customer favorite. It’s a 1 bunch green onions, thinly sliced
cinch to make in the microwave because there’s 1/2 cup sugar
no scorching. 1/2 cup mayonnaise
2 cups water 1/3 cup cider vinegar
2 cups diced peeled potatoes 1/2 cup sunflower kernels
1/2 cup sliced fresh carrots 6 bacon strips, cooked and crumbled
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
3 cups ( 12 ounces) shredded cheddar
cheese
2 cans (14-3/4 ounces each) cream-style
corn
1 Place the potatoes, carrots, celery, onion,
salt and pepper in a large saucepan and
cover with water. Bring to a boil. Reduce
heat; cover and cook for 15-20 minutes or
until vegetables are crisp-tender; set aside
(do not drain).
2 Meanwhile, in a 3-qt. dish, microwave
butter on high for 40-60 seconds or until
