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BEEF STROGANOFF
2
tablespoons butter or margarine
1½ cups sliced fresh mushrooms (about 6 ounces)
1
small onion, thinly sliced, separated into rings
1½ pounds boneless beef round steak, trimmed
1
can (10¾ ounces) condensed cream of mushroom
soup
¼
cup water
1
tablespoon chopped fresh parsley or ½ teaspoon
dried parsley
½
teaspoon dry mustard
¼
teaspoon dried sage leaves, crushed
1
/
8
teaspoon black pepper
1
/
3
cup dairy sour cream
Put butter, mushrooms, and onion into a 2-quart
microwavable casserole. Cook uncovered at POWER
HI for 2½ to 3 minutes or until vegetables are tender.
Slice beef diagonally across the grain into 4x¼-inch
strips. Add beef strips to vegetable mixture; mix well.
Cook uncovered at POWER HI 4 to 4½ minutes or until
pink nearly disappears. Combine soup, water, parsley,
dry mustard, sage, and pepper in a 2-cup glass
measuring cup; stir into beef mixture. Cook covered at
POWER HI for 5 to 6 minutes; stir once. Stir in sour
cream. Let stand covered 5 minutes. 4 servings.
Pork
PORK BACK RIBS WITH BARBECUE SAUCE
1½ pounds pork loin back ribs
½
cup water
1
cup barbecue sauce
Cut ribs into serving size pieces. Place ribs bone side
down in a large cooking bag. Place bag in an 8x8x2-
inch glass baking dish; add water. Close bag loosely
with microwavable closure. Cook at POWER HI for 5
minutes and then at POWER 5 for 35 to 45 minutes or
until meat is fork-tender; turn ribs over halfway through
cooking. Remove ribs from cooking bag; place on
microwavable and ovenproof roast rack in baking dish.
Brush with barbecue sauce. Place convection rack on
turntable. Place baking dish on convection rack. Cook at
COMBI LOW for 5 minutes. Turn ribs over; brush with
barbecue sauce. Cook at COMBI LOW for 5 minutes.
2 servings.
APRICOT-STUFFED PORK CHOPS
4
boneless, butterflied pork loin chops, (about 2
pounds, 1-inch thick)
¼
cup butter or margarine, melted
¼
cup finely chopped dried figs
1
can (8-¾ ounces) apricot halves, drained and finely
chopped (reserve ¼ cup syrup)
1
package (6 ounces) herb-seasoned stuffing mix
¾
cup chicken broth
½
teaspoon dried marjoram leaves
¼
teaspoon black pepper
Make two pockets in each pork chop, cutting from
outside edge almost to center. For stuffing, combine
butter, figs, apricots, stuffing mix, chicken broth,
reserved syrup, marjoram, and pepper in a mixing
bowl; mix well. Fill pockets with stuffing mixture.
Arrange chops on microwavable and ovenproof roast
rack in a baking dish with thickest portions towards
outside. Place convection rack on turntable. Place
baking dish on convection rack. Cook at COMBI LOW
for 35 to 40 minutes or until internal temperature
reaches 160°F and juices run clear. Cut chops in half
through uncut center portion to serve. 8 servings.
PORK ROAST WITH HERBS
3
cloves garlic, minced, divided
1½ teaspoons dried rosemary leaves, divided
1
teaspoon grated fresh lemon peel
¼
teaspoon crushed dried sage leaves
¼
teaspoon black pepper, divided
3
pound rolled pork loin roast, boneless
2
tablespoons fresh lemon juice
1
/
3
cup unseasoned dry bread crumbs
1
tablespoon chopped fresh parsley
½
teaspoon dried thyme leaves
½
teaspoon dried oregano leaves
lemon and carrot slices
fresh herbs
Combine 2 cloves garlic, 1 teaspoon rosemary, lemon
peel, sage, and 1/8 teaspoon black pepper in a small
bowl. Untie roast and rub inside surface with herb
mixture. Roll and tie roast with string. Brush lemon juice
on outside of surface. Combine bread crumbs, parsley,
thyme, oregano, and remaining garlic, rosemary, and
pepper on a sheet of waxed paper. Roll roast in crumb
mixture; press onto roast. Place roast fat side down in a
microwavable baking dish on convection rack. Cook at
COMBI LOW for 60 to 65 minutes or until meat
thermometer inserted in center of meat registers 160°F;
turn over halfway through cooking. Let stand tented
with foil 10 minutes before slicing. Garnish with lemon
and carrot slices and fresh herbs. 12 servings.