Sausage and Poppy Seed Potatoes
1 teaspoon poppy seed
1/2 teaspoon salt Dash pepper
1 1/2
CUDS
milk
3 1/2 cups thinly
sliced potatoes
(about 1 1/2 Ibs.)
1
lb. fully cooked ring sausage
(Polish or smoked country style)
3 tablespoons butter or margarine Place
butter and onion in 2-quart microwavable casserole. Cover.
2
tablespoons chopped onion Microwave
at Power
Level 10 for 2 to 3
minutes, or until tender. Stir
3
tablespoons all-purpose flour
in flour. parsley, mustard, poppy seed, salt and pepper. Blend in milk.
1 tablespoon snipped fresh parsley
Microwave, uncovered,
at Power Level 10 for 5 to 6 minutes, or until
1 teaspoon prepared mustard
thickened, stirring once.
Stir in potatoes. Cover. Microwave at Power Level 10
for 12 to 13
minutes, or until potatoes are almost tender, stirring once.
Slash sausage
1/2
inch deep at 3-inch intervals. Place sausage on
potatoes. Cover. Microwave at
Power Level 10 for 5 to 6 minutes, or
until heated through and potatoes are tender. Let stand for 2 minutes.
4 servings
Beef Goulash
1 lb. boneless beef chuck roast, cut
Place beef and flour in large plastic food storage bag. Shake to coat.
into 3/4-inch cubes
Pour beef and excess flour into 2-quart casserole. Stir in remaining
1/4 cup all-purpose flour ingredients. Cover.
2 medium
potatoes, cut
into 8
wedges
1
can
(16 oz.)
whole tomatoes,
chopped
1 cup thinly sliced carrots
2/3 cup water
1/2 cup chopped onion
1 tablespoon lemon juice
1% teaspoons instant beef bouillon
Microwave at Power Level 10 for 10 minutes. Stir. Reduce to Power
Level 5. Microwave for 70 to 75 minutes, or until beef is tender, stir-
ring 4 minutes. Let stand, covered, for 10 minutes.
4 servings
granules
1% teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon sugar
1/4 teaspoon dried dill weed
1/8 teaspoon cayenne
Garlic Beef with Carrots
Marinade
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon sesame oil
1/8 teaspoon ground ginger
1 lb. boneless beef sirloin steak, cut
into 1/8-inch strips
1/2 cup thinly sliced green onion
1/2 cup thinly sliced green pepper
3 medium carrots, cut into 2 1/2x 1/8-
inch strips (about 2 cups)
2 teaspoons water
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 teaspoons cold water Hot cooked
rice
In medium mixing bowl, combine all marinade ingredients. Add beef,
onion and green pepper. Stir to coat. Cover and refrigerate for 30
minutes.
Place carrots in l-quart microwavable casserole. Cover. Microwave
at Power Level 10 for
2% to
3 1/2 minutes, or until tender-crisp. Set
aside.
Place oil in 2-quart microwavable casserole. Microwave at Power
Level 10 for 1 minute. Add meat mixture. Stir to coat. Microwave at
Power Level 10 for 3 minutes. Add carrots. Set aside.
In l-cup glass measure, blend cornstarch and water. Add to meat
mixture. Stir to combine. Microwave at Power Level 10 for 8 to
9 minutes, or until beef is no longer pink and sauce thickens. Serve
with rice.
4 servings
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Содержание C2286.000
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