19
microwave Recipes
OmELET
Basic omelet
1
tablespoon butter or margarine
2
eggs
2
tablespoons milk
salt and ground black pepper, if desired
heat butter in a microwave safe 22.5 cm (9-inch) pie plate, 30
seconds at P10, or until melted. Turn the plate to coat the bot-
tom with butter. Meanwhile, combine the remaining ingredients
in a separate bowl, beat together and pour into the pie plate.
Cover with vented plastic wrap, and cook at P6 power for 3-4
minutes. Let stand 2 minutes. With a spatula, loosen the edges
of the omelet from the plate, fold into thirds to serve.
Always
use scrambled eggs.
yield:
1 serving
NOTE:
Double ingredients for a 4 egg
Omelet. (Cook at P6 power for 5 minutes.)
CASSEROLE
Shepherd’s Pie
450g (1 pound) lean ground beef
1
/
2
cup frozen peas, thawed
1
/
4
cup chopped onion
1
tablespoon gravy powder
1
/
2
teaspoon curry powder
1
/
4
teaspoon salt
1
/
4
teaspoon ground black pepper
2
cups mashed potatoes
In a 2-Qt. casserole dish, crumble the ground beef and cook
for 8-10 minutes at P6 or until the meat is cooked, stirring
twice. Add the remaining ingredients, except for potatoes. Stir
well, and then spread the potatoes evenly on the top. Cover
with a lid or vented plastic wrap and cook at P6 power for
19-21 minutes.
yield:
4 servings
Macaroni and Cheese
1
/
4
cup butter
2
tablespoons chopped onion
1
clove minced garlic
1
/
4
cup all-purpose flour
1
teaspoon dry mustard
1
teaspoon salt
1
/
4
teaspoon ground black pepper
2
cups milk
2
cups grated cheddar cheese
250g (8 oz.) (dry weight) macaroni, cooked and drained
1
/
3
cup bread crumbs
1
teaspoon paprika
In a 2-Qt. casserole dish, melt the butter for 40 seconds at
P10. Add onion and garlic and cook for 1 minute at P10. Stir in
flour, mustard, salt and pepper, and gradually add the milk.
Cook for 3-4 minutes at P10 until sauce thickens, stirring once.
Add the cheddar cheese, stirring thoroughly. Pour and stir the
sauce into the macaroni, in a 3-Qt. casserole.Top with bread
crumbs and paprika. Cover with lid or vented plastic wrap.
Cook at P6 power for 19-21 minutes.
yield:
6 servings
Beef and Macaroni Casserole
450g (1 pound) lean ground beef
1
small onion, chopped
1
/
2
green bell pepper, chopped
1
cup chopped celery
2
430 g (15 oz.) cans tomato sauce
1
1
/
4
cups water
1
cup uncooked elbow macaroni
1
teaspoon parsley
1
/
2
teaspoon salt
1
/
4
teaspoon ground black pepper
1
/
2
cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casserole. Cook for 5-7
minutes at P6 or until the meat is cooked, stirring twice. Stir in
onion, peppers and celery. Cook for 3-4 minutes at P10. Stir in
the remaining ingredients, except cheese. Cover with lid or
vented plastic wrap. Cook at P6 power for 19-21 minutes.
Sprinkle with cheese. Cover and let stand 5 minutes.
yield:
4-6 servings
Tuna Casserole
1
170 g (6 oz.) can tuna, drained and flaked
4
cups cooked and drained noodles
1
300 g (10
3
/
4
oz.) can condensed cream of mushroom
soup
1
110 g (4 oz.) can mushroom pieces and stems, drained
1
450 g (16 oz.) package frozen peas, defrosted
3
/
4
cup milk
1
cup crushed potato chips
1
/
2
cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noodles, soup, mush-
rooms, peas and milk; mix well. Cover with lid or vented plastic
wrap. Cook at P6 power for 19-21 minutes. Top with potato
chips and cheese before serving.
yield:
4-6 servings
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