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PORK SAUSAGE CASSEROLE
1
medium red onion
3
green apples, seeded and cubed
2
tablespoons margarine or butter
1
package (12 oz.) bulk pork sausage, cooked,
drained and crumbled
1
sweet potato (about 8 oz.) cooked, peeled and
cubed
1
jar (12 oz.) pork gravy
1. Peel onion and cut in half. Slice it thinly. In a 2-quart
glass casserole, combine onion, apples and
margarine.
2. Cover with lid or vented plastic wrap. Cook on P-HI for
5 minutes, or until onions and apples are tender. Stir in
sausage, sweet potato and gravy.
3. Continue cooking on P-HI for 8~10 minutes or until
heated thoroughly.
4 servings
SWEET 'N' SOUR PORK
1
pound boneless pork cubes
3/4
cup apricot preserves
2
tablespoons mustard
2
tablespoons apple cider vinegar
2
tablespoons light soy sauce
1
can (8 oz.) sliced water chestnuts, drained
1
can (8 oz.) pineapple chunks, drained
1
can (11 oz.) mandarin orange segments, drained
2
pounds frozen pea pods, cooked and drained
2
cups cooked rice
1/4
cup sliced almonds
1. In a 2-quart glass casserole, place pork cubes. Cover
with wax paper. Cook on P-HI for 8 minutes; stir once
during cooking to rearrange cooked cubes. Drain pork.
2. Stir in apricot preserves, mustard, vinegar, soy sauce,
water chestnuts, pineapple, oranges and pea pods.
Cook, uncovered, on P-HI for 4 minutes or until heated
thoroughly. Serve over cooked rice and top with sliced
almonds.
4 servings
BEEF, PEPPERS AND PASTA
3
cups bell pepper chunks
(red, yellow and green)
1
cup onion, sliced
2
tablespoons margarine or butter
1 1/2 cups chopped cooked beef
2
cups cooked elbow macaroni, drained
1
can (14.5 oz.) seasoned diced tomatoes, undrained
1
jar (14 oz.) traditional-style pasta sauce
1. In a 2-quart glass casserole, combine bell peppers,
onions and margarine. Cover with lid or vented plastic
wrap. Cook on P-HI for 6 to 7 minutes or until
vegetables are tender.
2. Stir in beef, macaroni, tomatoes and pasta sauce.
Continue cooking on P-HI for 6 to 7 minutes or until
heated thoroughly.
4 servings
LAMB SHEPHERD CASSEROLE
2 cups sliced celery
1
cup sliced carrots
2
tablespoons margarine or butter
2
cups cubed cooked potatoes
2
cups cubed cooked lamb
1
can (15 1/4 oz.) whole kernel corn, drained
1
can (10 3/4 oz.) cream of celery soup, undiluted
1
jar (12 oz.) onion gravy
1. In a 2-quart glass casserole, combine celery, carrots and
margarine. Cover with lid or vented plastic wrap. Cook
on P-HI for 6 minutes or until vegetables are tender.
2. Stir in potatoes, lamb, corn, soup and gravy. Continue
cooking on P-HI for 8 to 10 minutes or until heated
thoroughly.
4 servings
