MEATS AND MAIN DISHES
Wine-Braised Ribs
3 ibs. pork spareribs, cut into 2-rib
In large oven cooking bag, combine ribs, onion slices and bay
pieces leaves. Place 8-inch glass bakinq dish. Set aside.
1 medium onion, sliced
2 bay leaves
2/3
cup tomato juice
1/2 cup white
wine
1/2 teaspoon dried chervil leaves
(optional)
In small bowl, combine
tomato juice, 1/2 cup wine, chervil and tarra-
gon.
Pour over ribs. Close
bag loosely with string or nylon closure.
Microwave at Power Level 10 for 10 minutes. Turn bag over. Reduce
to Power Level 5. Microwave for 35 to 45 minutes, or until pork is
tender. Let stand, covered, for 10 minutes.
1/2 teaspoon dried tarragon leaves
Sauce
2 slices bacon, finely chopped
1/4 cup finely chopped carrot
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons all-purpose flour
2 teaspoons sugar
1/4 teaspoon pepper
2 tablespoons tomato paste
1 cup beef broth
1/3 cup white wine
For sauce, in 2-quart microwavable casserole, combine bacon,
carrot, onion and garlic. Cover. Microwave at Power Level 10 for 5 to
6 minutes, or until vegetables are tender, stirring once. Add flour,
sugar, pepper and tomato paste. Blend in beef broth and wine.
Microwave, uncovered, at Power Level 10 for 5 to 6 minutes, or until
thickened, stirring twice. Remove ribs from bag. Add to sauce.
Microwave at Power Level 5 for 7 to 8 minutes, or until hot. Let stand
2 minutes. Discard bay leaves.
3 servings
Greek Beef Kebabs
8 oz. boneless beef sirloin steak, Trim and discard fat from beef. Cut into l-inch
cubes. Set aside.
1 inch thick
4 small red potatoes, P-inch
1 jar (6 oz.) marinated artichoke
hearts (reserve marinade)
Trim %-inch strip around center of each potato. Place potatoes in
l-quart microwavable casserole. Sprinkle with 1 tablespoon
artichoke marinade. Cover.
1/4 teaspoon pepper
8
pitted extra large black
olives
4 wooden skewers, lo-inch
Microwave
at Power Level 10 for 7 to 8 minutes, or until tender. Blend
pepper into reserved marinade. Set aside.
Alternate beef, artichoke hearts, olives and potatoes among
skewers, placing potatoes in center of skewers. Arrange kebabs on
microwavable roasting rack. Brush with marinade. Cover with wax
paper.
Microwave at Power Level 10 for 3 minutes.
Rearrange kebabs and turn over. Brush with marinade. Cover.
Microwave at Power Level 10 for 2 to 3 minutes, or until desired
doneness. Brush with marinade.
4 servings
Southern-Style Pork Chops
1 egg, beaten
2 tablespoons French dressing
Coating
1/2
cup unseasoned dry bread crumbs
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 pork chops, 1/2 inch thick
In shallow bowl, blend egg and dressing. Combine all coating ingre-
dients on sheet of wax paper. Dip chops in egg mixture, then roll in
coating. Press coating onto chops.
Arrange chops on microwavable roasting rack. Microwave at Power
Level 5 for 17 to 18 minutes, or until meat near bone is no longer pink,
rearranging chops once. Do not turn chops over. Let stand for 3
minutes.
4 servings
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Summary of Contents for C2286.000
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