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M I C R O W A V E F E A T U R E S
SENSOR COOK RECIPES
(CONTINUED)
Mexican Seasoned Potatoes
Makes 6 to 8 servings
4
medium baking potatoes (8 ounces each)
1/2 teaspoon oregano leaves
1/4 cup olive oil
1/4 teaspoon ground cumin
1
tablespoon instant minced onion
1/2 teaspoon salt
1/2 teaspoon chili powder
1
Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss
potatoes with oil to coat well.
2
In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3
Cover potatoes with wax paper. Microwave using SENSOR COOK for Baked potatoes setting. Rearrange
potatoes when time appears on display. Let stand, covered, 5 minutes.
Spiced Carrots
Makes 6 to 8 servings
3
cups sliced carrots, 1/4 inch thick
2
teaspoons vinegar
1/2 cup chopped green pepper, 1-inch cubes
1
teaspoon soy sauce
1/4 cup linely chopped onion
1/2 teaspoon salt
3
tablespoons water
1/2 teaspoon prepared mustard
1
can (7 3/4 ounces) semi-condensed tomato soup
1/8 teaspoon pepper
1/2 cup sugar
1
In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using
SENSOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain.
2
Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.
Savory Flounder Fillets
Makes 4 servings
3/4 cup of corn flake crumbs
3
tablespoons chopped parsley
2
teaspoons grated lemon peel
1
On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then
coat with crumb mixture.
2
Place fish in a covered, microwave-safe, baking dish. Microwave using SENSOR COOK for Fish, seafood.
3
Serve with tartar or cocktail sauce or melted cheese.
Creole Corn
Makes 6 servings
2 teaspoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1
In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic
powder, salt and pepper.
2
Microwave using SENSOR REHEAT. Set aside.
3
In covered, 1-quart casserole, microwave corn using SENSOR COOK for Frozen vegetables. Drain.
4
Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
1/2 teaspoon paprika
1
pound flounder fillets
1
egg, slightly beaten
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1 package (16 ounces) frozen corn
