18
Use & Care Manual
Models MWOR530A2ASS, MWOR530A3ASS
ENGLISH
DINNER RECIPES
(RECIPES SERVE 6)
2. DRESSED-UP MEAT LOAF
Mix together well:
1 1/2 pounds lean ground beef
1/2 cup soft bread crumbs
1/2 cup red wine
1 egg, beaten
2 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 teaspoon instant beef bouillon
2 tablespoons chopped green pepper
Place in a 9 x 5-inch glass loaf dish.
Touch
DINNER
, number 2 and touch
START/PLUS
MINUTE
.
If desired, spread top of meat loaf with 1/2 cup catsup
during last 2 minutes of cooking time.
At end, remove from oven, cover with foil and allow to
stand 3 to 5 minutes before serving.
3. HERB ROAST PORK
Combine in small dish:
1 tablespoon butter, melted
2 cloves garlic, minced
1 teaspoon dried marjoram leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon pepper
Stir well. Brush on:
1 (3 pound) boneless, pork loin, center cut
Place loin in a 13 x 9 x 2-inch casserole. Cover with
vented plastic wrap.
Touch
DINNER
, number 3 and touch
START/PLUS
MINUTE
.
4. CREAMY SEAFOOD PASTA
Place in a 3 quart casserole:
8 - 9 ounces fresh tortellini
2 cups water
Stir well and cover. Touch
DINNER
, number 4 and
touch
START/PLUS MINUTE
.
At pause, stir well and add:
1 jar (17 ounces) creamy Alfredo sauce or
1-3/4 cups of medium, white cheese sauce
1-1/4 pounds combination raw shellfish, fresh or
thawed (shrimp, bay scallops, crabmeat)
3 cups mixed, fresh vegetables (sliced mush-
rooms, thinly julienned carrots, green beans)
Re-cover. Touch
START/PLUS MINUTE
.
At end, garnish with:
1/3 cup grated Parmesan cheese
5. ORzO VEGETARIAN MEDLEY
Place in a 3 quart casserole:
1 cup orzo or other tiny shaped pasta
3 1/2 cups vegetable or chicken broth
1/4 cup pesto sauce (fresh or reconstituted
from dry)
1/2 cup small pieces of sundried tomatoes
1 tablespoon minced garlic
1 tablespoon Italian seasoning
Stir well and cover. Touch
DINNER
, number 5 and
touch
START/PLUS MINUTE
.
At pause, stir well and add:
3 cups chopped green, red, orange or
yellow peppers
1 onion, thinly sliced
1 can (14 ounces) artichoke hearts, drained
and quartered
1 can (3 ounces) pitted, ripe olives, drained
and halved
Re-cover. Touch
START/PLUS MINUTE
.
At end, stir and garnish top with:
1/2 cup freshly shredded Parmesan cheese
1/4 cup pine nuts
