Vegetable Medley
(4 to 6 servings)
1 1/2 cups broccoli flowerets, 3/4 to 1 inch in
diameter
1 1/2 cups cauliflower flowerets, 3/4 to 1
inch in diameter
1 medium yellow squash, cut into 1/4 inch
diagonal slices
1 medium zucchini, cut into 1/4 inch diagonal
slices
1 medium carrot, cut into 1/8 inch diagonal
slices
1/2 small red pepper, slivered
6-7 pitted ripe olives, sliced
2-3 tablespoons butter or margarine
1/2 teaspoon dried oregano
1 teaspoon fresh lemon juice
parmesan cheese, optional to taste
1
Arrange broccoli and cauliflower alternately
around the edge of a 10 to 12 inch glass dish
with rim. Alternately place yellow squash
and zucchini in circle inside broccoli and
cauliflower, place carrots slices in center
and arrange red pepper slivers over top.
Sprinkle with 2 tablespoons water. Cover
with vented microwave plastic wrap.
2
Microwave at HIGH (10) for 7 to 9 minutes or
use Sensor Fresh Vegetable. Remove wrap
immediately, scatter olive slices attractively
over all.
3
Place butter or magarine in 1 cup glass mea-
sure and Microwave at HIGH (10) for 30 sec-
onds to 1 minute to melt. Add oregano and
lemon juice. Pour over vegetables. Sprinkle
with parmesan cheese and serve.
Franks And Beans Casserole
(4 to 6 servings)
1/2 cup chopped onions
2 tablespoons butter or margarine
1 pkg.(12 - 16 oz.) frankfurters, cut in quar-
ters
1 can (16 oz) baked beans
1 can (15 - 16 oz.) cannellini (white kidney)
beans,drained
1 can (15 - 16 oz.) red kidney beans,drained
1/3 cup brown sugar
1/4 cup catsup
1 teaspoon yellow mustard
Salt, pepper and garlic power to taste
1
Combine onions and butter in 3-quart casse-
role.
Microwave at HIGH(10) for 1 to 2 minutes or
until onions are soft.
2
Stir in all remaining ingredients, pushing
frankfurters to the bottom of dish so they are
covered with the beans.
3
Cover and microwave at HIGH (10) for 11 to
13 minutes or use Sensor Reheat. Stir until
smooth.
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