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You are here: Seasoned Cooking » All Issues » March 2005 Issue » This Article » Page 2

March 2005 Issue

It's All About Food

by Ronda L. Carnicelli 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

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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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