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Cooking Instructions
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 1 1 / 2 -quart casserole combine peas, celery and water, cover.
2. Microwave at HIGH (0) for 5 to 7 1 / 2 minutes or use Sensor Fresh
Vegetable. Stir in lettuce ; recover.
3. 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.
4. 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 center. 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.
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 (0) for 7 to 9 minutes or use Sensor Fresh
Vegetable. Remove wrap immediately, scatter olive slices
attractively over all.
3. Place butter or margarine in 1 cup glass measure and Microwave at
HIGH (0) for 30 seconds 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 quarters
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 casserole. Microwave at
HIGH(0) 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 (0) for 11 to 13 minutes or use
Sensor Reheat. Stir until smooth.
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