18
Cooking Instructions
Recipes
French Onion Soup (4
G
servings)
3 tablespoons butter or margarine
3 cups (about 3 medium) sliced onions
3 cups beef broth
1cup water
1 teaspoon Worcestershire sauce
Salt, pepper, croutons, grated parmesan
cheese to taste
2 tablespoons brandy (optional)
1. Combine butter and onions in 3-quart casse-role. Cover with lid.
G
Microwave at HIGH (0) for 8
G
to 9
G
minutes or use Sensor Fresh
G
Vegetable.
2. Stir in broth, water, Worcestershire sauce, salt and pepper ; cover.
Microwave at HIGH (0) for 5 minutes, and at MEDIUM (5) for 5
minutes or use Sensor Reheat. Stir in brandy. Let stand, covered, for
5 minutes before serv-ing. Serve with croutons and cheese.
Snap Crackle Popcorn Balls(10 to 15 balls)
30 square caramel candies
1½
G
tablespoons water
1
G
teaspoon butter or magarine
1
G
pkg.(115 g) microwave popcorn
1. Combine caramel, water and butter in 4 cup glass bowl. Microwave
at HIGH (0) for 2 to 3 minutes until melted. Stir until smooth. Set
aside.
2. Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3
minutes or use Sensor Popcorn.
3. Place popcorn in bowl. Pour caramel mixture over popcorn ; toss
until completely coated and cool enough to handle. Using buttered
hands, form into 3-inch balls.
4. Cool on waxed paper. Serve immediately.
Peas With Lettuce (4 servings)
2 cups fresh shelled green peas
1/3 cup thinly sliced celery
2 tablespoons water
3 cups shredded head lettuce
1 tablespoon butter or magarine
1 tablespoon all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup whipping cream
Dash pepper to taste
1. In 1½ -quart casserole combine peas, cel-ery and water ; cover
Microwave at HIGH (0) for 5 to 7½ minutes or use Sensor Fresh
Vegetable. Stir in let-tuce ; re-cover.
2. In small dish combine butter, flour, sugar, salt and pepper. Blend in
cream. Microwave at HIGH (0) for 1 to 2 minutes or use Sensor
Reheat. Stir until smooth.
3. Drain vegetables. Add sauce to vegetables toss to coat.
Stuffed Potatoes (4 servings)
4 medium potatoes, scrubbed
1/2 cup dairy sour cream
1/3 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon chopped chives or parsley flakes
Salt, pepper, paprika to taste
1. Prick potatoes twice with a fork. Arrange potatoes at least 1 inch
apart on paper towel placed on turntable. Microwave at HIGH (0) for
10 to 12 minutes or use Sensor Potato. Let stand 5 minutes.
2. Slice top from each potato ; scoop out cen-ter. Mash with sour
cream, milk, cheese, chives, salt and pepper. Spoon into shells.
3. Sprinkle with paprika. Place on plate or on paper towel in oven.
Microwave at HIGH (0) for 2 to 4 minutes or use Sensor Reheat.
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