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March 2005 Issue
It's All About Food
by Ronda L. Halpin and Victoria Smith
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Creamed Cabbage

  • 1 teaspoon cornstarch
  • 1/2 cup milk
  • 6 cups shredded cabbage
  • 1 package (3 ounces) cream cheese, cut up
  • 1 tablespoon parsley flakes
  • 1 tablespoon minced onion
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
Dissolve cornstarch in milk. Combine all ingredients in 2-quart microproof casserole. Cover. Cook on power level "Hi" 6 to 7 minutes, or until cabbage is tender, stirring once during cooking. Stir and let stand 2 minutes before serving.
  • Yields: 4 servings
  • Preparation Time: 6-7 minutes
 

 

Microwave Parslied Potatoes

  • 4 medium potatoes
  • 1/4 cup water
  • 3 tablespoons butter or margarine
  • 3-4 tablespoons minced fresh parsley
  • salt
  • Freshly ground pepper
Peel potatoes and quarter. Combine potatoes and water in 2-quart microproof casserole; cover. Cook on power level "Hi" 12-14 minutes, or until tender, stirring once during cooking; drain. Add butter, parsley, salt, and pepper. Stir until butter is melted. Serve immediately.
  • Yields: 4 servings
  • Preparation Time: 12-14 minutes
 

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