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GE PSB2200NBB Cookbooks
ADVANTIUM™ 240 Cookbook
Cookbook
Cooking at the speed of life™
Moroccan Chicken –
recipe page 26
P R ECA U TI O N S T O A V O I D
P O S S I B LE E X P O S U R E
T O ‑ E X CE S S I V E M IC R O W A V E
ENE R G Y
(a) Do Not Attempt to operate the oven
with the door open since open-door
operation can result in harmful exposure
to microwave energy. It is important not to
defeat or tamper with the safety interlocks.
(b) Do Not Place any object between the
oven front face and the door or allow soil
or cleaner residue to accumulate on sealing
surfaces.
(c) Do Not Operate the oven if it is damaged.
It is particularly important that the oven
door close properly and that there is no
damage to the (1) door (bent), (2) hinges
and latches (broken or loosened), (3) door
seals and sealing surfaces.
(d) The Oven Should Not be adjusted
or repaired by anyone except properly
qualified service personnel.
© Copyright General Electric Co. 2007
All Rights Reserved
Special
thanks
Brigid Lally Blocker
Manager,
Consumer Information Testing Laboratory,
GE Appliances
Becky Lally
Home Economist
Jody Swann
Home Economist
Judy Hite
Home Economist
Chef Martin Yan
Asian Favorites recipe development
Chef John Castro
Food Stylist, cover
and section dividers
Geoffrey Carr
Photography, cover
and section dividers
Shandwick International
Original Design
Naiser Design
Production and Design
Ott Communications, Inc.
Recipe development and additional
food photography
™
Cooking at the speed of life™
Introduction
2
Using the
Advantium™ 240 Oven
2
Speedcook Techniques
3
Cooking Tips
4
Appetizers
5
Meats
15
Poultry
25
Fish and Seafood
35
Chef Martin Yan’s
Asian Favorites
43
Casseroles
49
Stews
59
Brunch
65
Vegetables
73
Quick Breads
85
Desserts
95
Index
Sesame Fish Sandwich –
recipe on page 44
Introduction
109
Introduction
The new Advantium™ 240 oven uses breakthrough Speedcook technology to cook food with
light, microwave and convection. Foods cook in a fraction of the time needed in conventional
ovens with delicious results. Halogen lamps, a ceramic heater, and a convection system work
with microwave energy to cook the surface and interior simultaneously to seal in moisture and
flavor. For added versatility, the Advantium™ 240 oven can be converted to a traditional oven
or a fully functional microwave, by simply pressing a button. And, the oven’s Warm feature can
be used to keep foods warm.
Using the
Advantium™ 240 Oven
The Advantium™ 240 oven comes with
a turntable and three types of removable
trays, each designed for a specific type
of cooking.
Metal Tray
The metal tray is used for all speedcook
functions. Foods such as cookies, biscuits
and rolls, pizza, fish fillets, and steaks
can be placed directly on the metal tray.
Casserole and baking dishes should also
be placed on the metal tray when speed
cooking.
Turntable
The turntable ring must be placed on the
floor of the oven for all cooking procedures.
The turntable rotates the trays for even
cooking.
Glass Tray
Metal Grill Tray
The metal grill tray is used in speed cook
when a grilled appearance is desired on
steaks.
Introduction
The glass tray should be used when cooking
with microwaves only. Place the cooking
utensil on the glass tray.
S p e e d c oo k T e c h n i q u e s
Your favorite recipes cook with exceptional
quality and speed in the Advantium™ 240
oven.
Follow these simple guidelines for great
results every time you use your oven.
Cook Setting
Each recipe in the cookbook has the
recommended cook setting shown in red
in the preparation instructions, (example:
U=8, L=7, M=2, C=10).
No metal utensils should be used with the
speedcook feature except for the 6-cup or
12-cup muffin pans recommended in muffin
recipes on pages 87 through 89. (Follow
recipe directions exactly).
Using this setting for upper lamps (U), lower
heater (L), microwave (M), and convection
system (C) will ensure the best cooking
results for each dish.
When using the speedcook feature or oven
features, the utensils and the oven itself
will be hot. Always use hot pads or oven
mitts when removing utensils from the
oven.
Any oven-safe dish can be used in your
oven. Recipes in this cookbook were tested
in Pyrex® and Anchor Hocking® glass
cookware and Corningware® ceramic
casseroles. Cook times and results may
vary when using other types of oven-safe
utensils.
Paper products and wraps should not
be used in the Advantium™ 240 oven
when cooking with the speedcook or oven
features.
Introduction
C oo k i n g T i p s
Cooking in the Advantium™ 240 oven is
so easy that both novice and experienced
cooks can achieve outstanding results.
Other Helpful Cooking Tips
Always check foods for doneness
at minimum time.
Biscuits and cookies should be placed
on the metal tray as shown to ensure
consistent texture and even browning.
When baking multiple runs of foods,
such as cookies, let the metal tray cool to
room temperature between runs.
To determine the cooking time and setting
for your own favorite recipes, refer to a
similar recipe in this cookbook.
Clean the oven interior frequently
to prevent build-up of grease or food
particles.
For additional information, refer to your
Advantium Cooking Guide or Owner’s
Manual.
Some foods may tend to stick when cooked
on the black metal tray (example: boneless,
skinless chicken breasts containing little
fat). To prevent sticking, brush the tray
lightly with olive oil or vegetable oil.
Introduction
Oval shapes, such as crescent rolls and
bread sticks, bake best when placed on the
metal tray in spoke fashion.
When basting meats or chicken with sauce
or adding toppings, such as crumbs or
cheese to a casserole, add them during
the last 2 to 3 minutes of cooking time to
prevent overbrowning.
Appetizers
Crab-Swiss Crostini
6
Mediterranean Dip
with Feta and Olives
6
Tasty Chicken Bites with
Tarragon-Mustard Sauce
7
Artichoke Spread
7
Tiny Chicken Turnovers
8
Spinach-Stuffed Mushrooms 8
Party Quiche Squares
9
Barbequed Cocktail
Meatballs
9
Garlic Shrimp
10
Cocktail Reubens
10
Cheddar
Appetizer Squares
11
Barbecued Riblets
11
Sausage Pinwheels
12
Green Onion and
Cheddar Cheese Ball
13
Mexican Cheese Dip
13
Spicy Caribbean Pecans
14
Toasted Butter Pecans
14
Sugar and Spice Walnuts 14
Crab-Swiss Crostini –
recipe page 6
Appetizers
Mediterranean Dip
Feta and Olives
with
Cooks in 8 minutes
Ingredients
Crab-Swiss Crostini
Cooks in 5 minutes
Ingredients
1 (6-oz.) can crabmeat, drained and flaked
11/4 cups shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons thinly sliced green onion
1 teaspoon lemon juice
1/4 teaspoon curry powder
1French baguette, sliced 1⁄ 4-inch thick,
lightly toasted
Preparation
Combine crabmeat, cheese, mayonnaise,
onion, lemon juice and curry powder; blend
well. Spread 1 rounded teaspoon filling over
each slice of bread. Arrange 18 slices on
metal tray. Cook for 5 to 6 minutes at
U=10, L=10, M=1, C=10 or until lightly
browned. Repeat with remaining filling
and bread. Makes 36 crostini.
Appetizers
1 (16-oz.) can garbanzo beans, rinsed and
drained
1/2 (8-oz.) pkg. cream cheese, softened
2 oz. crumbled feta cheese
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon dill weed
1/2 teaspoon lemon pepper
1/4 teaspoon salt
3 tablespoons sliced ripe olives
2 tablespoons snipped fresh parsley
Preparation
Combine beans, cream cheese, feta
cheese, garlic, lemon juice, dill weed,
lemon pepper and salt in container of
food processor. Cover and process until
smooth. Spoon mixture into a 1-quart round
casserole; cover. Place dish on metal tray.
Cook for 8 to 10 minutes at U=4, L=10,
M=3, C=10 or until hot. Sprinkle olives and
parsley over dip before serving. Serve with
assorted crackers or bagel chips. Makes
about 2 cups.
Tasty Chicken Bites
with Tarragon-Mustard
Sauce
Cooks in 6 minutes
Ingredients
1
1⁄ 2
1⁄ 2
1⁄ 2
1⁄ 4
1⁄ 4
cup dry bread crumbs
cup grated Parmesan cheese
teaspoon thyme
teaspoon lemon pepper
teaspoon salt
teaspoon garlic powder
1⁄ 2
cup butter, melted
lbs. skinless, boneless chicken breasts,
cut into 11⁄ 2-inch cubes
2
Preparation
In shallow dish, combine bread crumbs,
Parmesan cheese, thyme, salt, pepper
and garlic powder; mix well. Dip chicken
cubes in butter and coat evenly with crumb
mixture. Place coated chicken pieces on
metal tray. Cook for 6 to 7 minutes at
U=10, L=10, M=5, C=10 or until done. Serve
with Tarragon-Mustard Sauce for dipping.
Makes 6 to 8 servings.
Tarragon-Mustard Sauce:
In 2-cup glass measuring cup, combine
1 cup sour cream, 1⁄ 4 cup Dijon mustard,
1⁄ 2 teaspoon tarragon, 1⁄ 2 teaspoon sugar
and 1⁄ 4 teaspoon hot pepper sauce. Place
cup on glass tray. Microwave at medium
high (7) for 1 minute.
Artichoke Spread
Cooks in 7 minutes
Ingredients
1(14-oz.) can artichoke hearts, drained
and finely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (2-oz.) jar sliced pimiento, well drained
1⁄ 4 teaspoon garlic salt
Preparation
In a 1-quart round casserole, combine
artichokes, mayonnaise, cheese, pimiento
and garlic salt; blend well. Place dish on
metal tray. Cook for 7 to 10 minutes at U=4,
L=10, M=4, C=6 or until thoroughly heated.
Serve warm with assorted crackers. Makes
For a change of flavor, vary this
spread by adding a 4-ounce can
of drained chopped green chilies
or a 6-ounce can of crabmeat,
drained and flaked. Cook as
directed in the recipe.
2 cups.
Appetizers
Tiny Chicken Turnovers
Cooks in 7 1/2 minutes
Ingredients
1/2
(8-oz.) pkg. cream cheese, softened
cup butter, softened
1 cup all-purpose flour
1 cup finely chopped cooked chicken
1 tablespoon finely chopped onion
1 tablespoon finely chopped sweet red
pepper
2 tablespoons mayonnaise
1 teaspoon honey-Dijon mustard
1/2
S p i n a c h - S t u ff e d
M u s h r oom s
Cooks in 3 minutes
Ingredients
1/2(12-oz.) pkg. frozen spinach souffle,
thawed
1/3 cup dry bread crumbs
3slices bacon, cooked crisp and
crumbled
2 teaspoons grated Parmesan cheese
1/4 teaspoon garlic pepper
20 fresh mushrooms, 2 inches in diameter
Preparation
Wash and drain mushrooms; pat dry with
paper towels. Remove stems. Combine
spinach souffle, bread crumbs, bacon,
Parmesan cheese and pepper; blend well.
Divide mixture evenly among mushrooms.
Place mushrooms on metal tray. Cook for
3 to 4 minutes at U=8, L=10, M=6, C=10
or until lightly browned. Makes 20 stuffed
mushrooms.
Appetizers
1/4
1/8
1
teaspoon salt
teaspoon white pepper
egg, beaten
Preparation
Beat cream cheese and butter together until
light and fluffy. Blend in flour to make a soft
dough. Turn out onto lightly floured surface;
knead gently 10 or 12 strokes. Wrap in
plastic wrap and refrigerate until firm
enough to handle.
Combine chicken, onion, red pepper,
mayonnaise, mustard, salt and pepper;
blend well. Set aside while rolling out
dough. Roll dough on well-floured surface
to 1⁄ 16-inch thickness. Cut into 3-inch
rounds. Place one heaping teaspoon filling
on each pastry round. Brush edges of pastry
with egg. Fold pastry rounds in half over
filling. Seal edges together with a fork.
Brush tops with remaining egg. Place 10
turnovers on metal tray, arranging to fit.
Cook for 7 1/2 to 8 1/2 minutes at
U=5, L=5, M=2, C=10 or until golden brown.
Makes 20 appetizers.
Party Quiche Squares
Cooks in 13 minutes
Ingredients
1⁄ 2
cup finely chopped onion
cup finely chopped sweet red pepper
2 tablespoons butter
1 (6-oz.) jar marinated artichoke hearts,
drained and chopped
1 (6-oz.) can crabmeat, drained and flaked
4 eggs, beaten
2 cups shredded sharp Cheddar cheese
1⁄ 4 cup dry bread crumbs
2 tablespoons snipped fresh parsley
1⁄ 4
1⁄ 4
teaspoon ground red pepper
Preparation
Cook onions and sweet red pepper in
butter until tender; cool slightly. Combine
onion mixture, artichoke hearts, crabmeat,
eggs, cheese, bread crumbs, parsley and
red pepper; mix well. Spoon into a lightly
greased 8-inch square baking dish. Place
dish on metal tray. Cook for 13 to
15 minutes at U=1, L=10, M=3, C=7 or until
set. Let stand 10 minutes. Cut into squares.
Makes 16 squares.
B a r b e q u e d C oc k t a i l
Meatballs
Cooks in 6 minutes
Ingredients
1
pound lean ground beef
1⁄ 2
cup finely chopped onion
cup dry bread crumbs
egg, beaten
tablespoons milk
teaspoons prepared horseradish
teaspoon salt
teaspoon pepper
1⁄ 4
1
2
2
1⁄ 2
1⁄ 8
To make meatballs of uniform
size, scoop the meat mixture
with a melon baller or small ice
cream scoop.
Preparation
In a bowl, combine all ingredients; shape
into 1-inch meatballs. Place on metal tray.
Cook for 6 to 7 minutes at U=10, L=7, M=4,
C=10 or until done. Drain on paper towels.
Serve with Barbecue Sauce. Makes 50
meatballs.
Barbecue Sauce:
In a 2-cup measuring cup, combine 1 cup
chili sauce, 1⁄ 4 cup seedless raspberry jam,
1⁄ 4 teaspoon allspice and 1⁄ 4 teaspoon hot
pepper sauce. Place cup on glass tray.
Microwave at high (10) for 45 seconds to
1‑minute or until hot.
Appetizers
C oc k t a i l R e u b e n s
Cooks in 4 minutes
Ingredients
24 slices cocktail rye bread, toasted
1/2 cup Thousand Island salad dressing
1 (8-oz.) can sauerkraut, rinsed and
drained
1⁄ 4 lb. thinly sliced corned beef
11/2 cups shredded Swiss cheese
Garlic Shrimp
Cooks in 5 minutes
Ingredients
Serve Garlic Shrimp as a main dish
by tossing the shrimp and sauce
with hot cooked pasta.
A green salad and crusty bread
complete this simple but delicious
meal for four.
10
1 lb. large shrimp, peeled and deveined
3 tablespoons butter, melted
4 cloves garlic, minced
1 tablespoon snipped fresh parsley
Shredded fresh spinach
Grated Parmesan cheese
Preparation
In a 2-quart bowl, combine shrimp, butter,
garlic and parsley; stir to coat evenly.
Spread shrimp in a single layer on metal
tray. Cook for 5 to 6 minutes at U=10,
L=10, M=2, C=10 or until done. Arrange on
shredded spinach; sprinkle with cheese.
Makes 6 appetizer servings.
Appetizers
Preparation
Spread each bread slice with about
3⁄ 4 teaspoon Thousand Island dressing.
Divide sauerkraut evenly among bread
slices. Top each with corned beef; sprinkle
with 1 tablespoon Swiss cheese. Place
12 Reubens on metal tray. Cook for 4 to
5 minutes at U=10, L=10, M=1, C=10 or
until cheese is melted slightly. Repeat with
remaining Reubens. Makes 24 appetizers.
Cheddar Appetizer
Squares
Cooks in 14 minutes
Ingredients
1⁄ 4
4
4
1⁄ 3
1⁄ 4
1⁄ 4
cup finely chopped sun-dried tomatoes
cups shredded Cheddar cheese
eggs, beaten
cup milk
cup dry bread crumbs
cup chopped green onion
Preparation
Reconstitute tomatoes according to package
directions; drain well and chop. In a medium
bowl, combine all ingredients. Spread
mixture in a lightly greased 8-inch square
baking dish. Place dish on metal tray. Cook
for 14 to 15 minutes at U=1, L=10, M=5,
C=7 or until set. Cool and cut into squares.
Makes 16 squares.
Barbecued Riblets
Cooks in 13 minutes
Ingredients
2 lbs. baby back ribs, cut in serving size
pieces
Salt and pepper
1⁄ 2
cup bottled barbecue sauce
Preparation
Season ribs with salt and pepper; place
meaty side down on metal tray. Cook for
13 minutes at U=10, L=10, M=2, C=10 or
until done. Turn ribs over after 8 minutes
of cooking time. Brush occasionally with
barbecue sauce during last 3 minutes.
Makes 6 appetizer servings.
Appetizers
11
Preparation
Cook sausage and onion until sausage is
thoroughly cooked and onion is tender; stir
occasionally to crumble sausage. Drain
well. Combine sausage mixture, catsup,
lemon juice, Italian herb seasoning and
garlic powder; blend well.
Sausage Pinwheels
Cooks in 5 minutes
Ingredients
1⁄ 2
1⁄ 3
1
1
1⁄ 2
1⁄ 4
1
1
12
Appetizers
lb. sausage
cup finely chopped onion
tablespoon catsup
teaspoon lemon juice
teaspoon Italian herb seasoning
teaspoon garlic powder
(8-oz.) pkg. refrigerated crescent rolls
egg, beaten
Divide crescent roll dough into 4 rectangles;
pinch perforations to seal. Spread one
fourth sausage mixture down center of each
rectangle. Brush long edges of dough with
beaten egg. Starting at long side, roll up
jellyroll-style, enclosing sausage completely.
Seal edges. Brush dough lightly with egg;
cut each length into 1-inch pieces. Arrange
12 pinwheels on metal tray. Cook for 5 to
6 minutes at U=7, L=5, M=2, C=7 or until
golden brown. Cool slightly on wire rack.
Repeat with remaining pinwheels. Makes
24 appetizers.
Green Onion And Cheddar
Cheese Ball
Cooks in 30 seconds
Ingredients
1
2
3
1⁄ 4
3
1
1⁄ 2
1⁄ 2
(3-oz.) pkg. cream cheese
tablespoons butter
cups shredded sharp Cheddar cheese
cup finely chopped dried beef
tablespoons chopped green onion
teaspoon Worcestershire sauce
teaspoon garlic powder
cup finely chopped walnuts
Assorted crackers
Preparation
In 2-quart round casserole, place cream
cheese and butter. Place dish on glass tray.
Microwave at medium (5) for 30 seconds
to 1 minute or until softened. Add Cheddar
cheese, dried beef, onion, Worcestershire
sauce and garlic powder. Beat with an
electric mixer at medium speed until
combined. Shape into a ball; refrigerate
until easy to handle. Roll in walnuts to coat
all sides before serving. Serve with assorted
crackers. Makes one (4-inch) cheese ball.
Mexican Cheese Dip
Cooks in 5 minutes
Ingredients
1⁄ 2
cup finely chopped onion
1 tablespoon butter
1 teaspoon cornstarch
1⁄ 2 cup milk
2 cups shredded Monterey Jack-colby
cheese blend
1 (3-oz.) pkg. cream cheese, softened
1⁄ 2 cup chunky salsa
1 (4-oz.) can chopped green chilies
Dash hot pepper sauce
Preparation
In 11⁄ 2-quart round casserole, combine
onion and butter. Place dish on glass tray.
Microwave at high (10) for 1 to 2 minutes
or until onion is tender. Stir in cornstarch
and milk. Microwave at high (10) for 2 to
3 minutes or until thickened, stirring once.
Add shredded cheese, cream cheese, salsa,
chilies and hot pepper sauce. Microwave
at high (10) for 2 to 4 minutes or until
cheeses are melted, stirring once to blend
thoroughly. Serve with taco chips. Makes
about 2 cups.
Appetizers
13
Toasted Butter Pecans
Cooks in 6 minutes
Ingredients
Spicy Caribbean Pecans
Cooks in 6 minutes
Ingredients
These spicy nuts make a welcome
hostess gift. Or add them to a
salad for extra crunch. Their
intense flavor complements crisp
greens perfectly.
6
4
1
4
tablespoons butter, melted
teaspoons Caribbean jerk seasoning
teaspoon garlic salt
cups pecan halves
Preparation
Combine butter, jerk seasoning and garlic
salt; blend well. Pour over pecans; stir to
coat evenly. Spread pecans on metal tray.
Cook for 6 to 7 minutes at U=10, L=10,
M=0, C=0 or until toasted, stirring after
41/2 minutes. Spread on wax paper to cool
slightly. Makes 4 cups.
4 tablespoons butter, melted
31/2 teaspoons seasoned salt
4 cups pecan halves
Preparation
Combine butter and seasoned salt; blend
well. Pour over pecans; stir to coat evenly.
Spread pecans on metal tray. Cook for 6 to
7 minutes at U=10, L=10, M=0, C=0 or until
toasted, stirring after 4 1/2 minutes. Spread
on wax paper to cool slightly. Makes 4 cups.
Sugar
and Spice
Walnuts
Cooks in 6 minutes
Ingredients
1⁄ 2
2
6
4
cup sugar
teaspoons cinnamon
tablespoons butter, melted
cups walnut halves
Preparation
Combine sugar, cinnamon and butter; blend
well. Pour over walnuts; stir to coat evenly.
Spread walnuts on metal tray. Cook for 6 to
7 minutes at U=10, L=10, M=0, C=0 or until
toasted, stirring after 5 minutes. Spread on
wax paper to cool slightly. Makes 4 cups.
14
Appetizers
Meats
Grecian Steaks
16
Pork Tenderloin Dijon
with Roasted Vegetables 16
Apple-Stuffed
Pork Chops
17
Lemon Pork Chops
17
Maple-Glazed
Ham Loaf
18
Sherried Peach
Pork Chops
18
Glazed Pork Roast
with Pineapple Salsa
19
Fruited Pork
Tenderloin
19
Lamb Chops with
Cucumber-Dill Sauce
20
Leg of Lamb with
Caper-Wine Sauce
20
Savory Meatloaf
21
Steak au Poivre
21
Peach-Glazed Ham Slice 22
Grecian Steaks –
recipe page 16
Beef and Spinach
Pinwheels
22
Meatloaf
23
Italian Pot Roast
23
Stuffed Peppers
24
Swiss Steak
24
Meats
15
Pork Tenderloin Dijon
with Roasted Vegetables
Cooks in 23 minutes
Ingredients
1/3
cup dry sherry
cup honey-Dijon mustard
2 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon roasted garlic pepper
1 (1 lb.) pork tenderloin
4 small red-skinned potatoes, cut into
quarters
1
1 /2 cups carrots, sliced 1/2 inch thick
1/4
Grecian Steaks
Cooks in 9 minutes
Ingredients
2
Some of the tenderest steak
cuts are filet mignon, strip,
porterhouse/T-bone and rib-eye.
Buy your favorite cut when it’s on
sale and freeze it for later use.
Wrapped properly, beef can be
successfully frozen for up to
(10-oz.) strip or rib-eye steaks, cut
1-inch thick
Olive oil
1 tablespoon basil
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon lemon pepper
1/4 cup crumbled feta cheese with olives
Preparation
Brush steaks lightly on both sides with olive
oil. Combine basil, oregano, garlic salt and
lemon pepper; rub on both sides of steaks.
Arrange steaks on metal tray. Cook for 9
6 months.
to 11 minutes at U=10, L=10, M=2, C=10
or until desired doneness. Turn steaks with
2 minutes of cooking time remaining. Top
each steak with 1 tablespoon feta cheese.
Makes 4 servings.
16
Meats
Preparation
Combine sherry, mustard, oil, soy sauce
and pepper; blend well. Reserve 1/4 cup
marinade mixture. Pour remaining marinade
into a zip-top plastic bag. Add tenderloin,
turning to coat evenly. Seal bag and
marinate tenderloin in refrigerator for
1 hour, turning occasionally.
Remove tenderloin from bag; brush off
excess marinade. Place tenderloin in a
21/2 quart oval casserole. Combine
potatoes, carrots and reserved 1/4 cup
marinade; toss gently to coat evenly. Spoon
vegetables around tenderloin. Cover.
Place dish on metal tray. Cook for
23 to 24 minutes at U=8, L=10, M=5, C=10
or until meat thermometer inserted in center
registers 160°. Turn tenderloin over and
stir vegetables after 12 minutes of cooking
time. Let stand 5 minutes before serving.
Makes 4 servings.
A pp l e - S t u f f e d
P o r k C h o ps
Cooks in 20 minutes
Ingredients
1/2
2
3/4
1/3
1/4
2
1/4
1
1
1/2
1/4
4
cup apple jelly
tablespoons orange juice
cup herb-seasoned stuffing mix
cup finely chopped, unpeeled apple
cup finely chopped onion
tablespoons raisins, coarsely chopped
cup orange juice
tablespoon butter, melted
tablespoon grated orange rind
teaspoon salt
teaspoon cinnamon
center-cut pork chops, cut 1-inch thick
Preparation
In small saucepan, combine jelly and
2 tablespoons orange juice. Cook over low
heat until jelly is melted; stir until smooth.
Set aside.
L e m o n P o r k C h o ps
Cooks in 15 minutes
Ingredients
4
1/2
1/4
1/4
1/2
1
4
4
center-cut pork chops, cut 3/4-inch thick
teaspoon salt
teaspoon thyme
teaspoon pepper
cup chili sauce
tablespoon brown sugar
onion slices
lemon slices
When buying fresh citrus fruits,
such as lemons, look for fruit with
smooth skin that is free from
blemishes. The juiciest fruit is
heavy for its size and will yield to
slight pressure.
Preparation
In mixing bowl, combine stuffing mix, apple,
onion, raisins, 1/4 cup orange juice, butter,
orange rind, salt and cinnamon; mix well.
Cut a pocket in each pork chop. Spoon
one fourth of mixture into each pork chop
Sprinkle chops with salt, thyme and
pepper. Arrange chops in a 2-quart oblong
casserole. Combine chili sauce and brown
sugar; pour over chops. Place onion and
lemon slice on top of each chop. Place dish
pocket. Secure opening with wooden picks,
if necessary.
on metal tray. Cook for 15 to 16 minutes
at U=10, L=10, M=3, C=10 or until tender.
Makes 4 servings.
Place chops on metal tray. Cook for 20 to
21 minutes at U=10, L=10, M=3, C=10 or
until done. Turn chops over after 12 minutes
of cooking time. Brush with jelly mixture
during last 10 minutes of cooking time.
Makes 4 servings.
Meats
17
Sherried Peach
P o r k C h o ps
Cooks in 11 minutes
Ingredients
Maple-Glazed Ham Loaf
Cooks in 32 minutes
Ingredients
from that old standby, meatloaf.
1 lb. ground cooked ham
1/2 lb. ground fresh pork
1/2 cup soft bread crumbs
Team this easy ham loaf with
1/2
Ham loaf is a nice change of pace
baked sweet potatoes, buttered
peas with sliced celery and
apple-cranberry pie.
1
1/2
1/2
1/4
1/3
cup water
egg
cup finely chopped onion
teaspoon dry mustard
teaspoon pepper
cup maple syrup
Preparation
Combine ham, pork, crumbs, water, egg,
onion, mustard and pepper; blend well.
Form mixture into a loaf in a 7x11 baking
dish. Place dish on metal tray. Cook for 32
to 34 minutes at U=0, L=6, M=5, C=6 or until
done. Brush occasionally with maple syrup
during the last 2 minutes of cooking time.
Let stand 5 minutes. Makes 6 servings.
18
Meats
1
1/3
1/4
1/2
1/4
1/4
1/8
4
(15-oz.) can peach halves
cup chutney, coarsely chopped
cup dry sherry
teaspoon coriander
teaspoon cumin
teaspoon ginger
teaspoon ground red pepper
loin pork chops, cut 1-inch thick
Preparation
Drain peaches, reserving syrup; fill peach
halves with chutney and set aside. Combine
reserved syrup, sherry, coriander, cumin,
ginger and pepper; blend well. Place
pork chops in zip-top plastic bag; pour
peach mixture over chops. Seal bag and
marinate in refrigerator for 1 hour, turning
occasionally.
Remove chops from marinade; discard
marinade. Place chops on metal tray. Cook
for 11 to 12 minutes at U=10, L=10, M=3,
C=10 or until done. Turn chops over after 9
minutes of cooking time and arrange filled
peach halves around chops. Makes
4 servings.
Glazed Pork Roast
w i t h P i n e a pp l e S a l s a
Cooks in 43 minutes
Ingredients
2
1/2
1/2
1/4
2
2
1/2
1
cups finely chopped fresh pineapple
cup finely chopped sweet red pepper
cup finely chopped green pepper
cup finely chopped red onion
tablespoons snipped fresh parsley
teaspoons lemon juice
teaspoon dried red pepper
(2 to 21/2 lb.) boneless pork loin roast
Preparation
Combine pineapple, red pepper, green
pepper, onion, parsley, lemon juice and
pepper. Cover and refrigerate.
Place roast on trivet in a 2-quart oblong
casserole. Place dish on metal tray. Cook
for 43 to 45 minutes at U=4, L=10, M=3,
C=10 or until meat thermometer inserted
in center registers 160°. Turn roast over
after 27 minutes. Brush with Pineapple
Glaze during last 2 minutes of cooking
time. Remove from oven and let stand for
10 minutes. Serve with Pineapple Salsa.
Makes 6 servings.
Pineapple Glaze
Combine 1/4 cup pineapple preserves,
1 teaspoon orange juice and 1/4 teaspoon
ginger; blend well.
.
Fruited Pork Tenderloin
Cooks in 18 minutes
Ingredients
1
1
2
1
1
1/4
1/2
1/2
(1 lb.) pork tenderloin
cup Madeira wine
tablespoons butter, melted
tablespoon molasses
teaspoon thyme
teaspoon garlic powder
cup pitted prunes
cup dried apricots
Use an inverted oven-proof saucer
or casserole lid for
a trivet.
Preparation
Place tenderloin in 11/2 quart oval
casserole. In small bowl, combine wine,
butter, molasses, thyme and garlic powder;
pour over tenderloin. Cover and refrigerate
for 6 to 8 hours or overnight. Place dish
on metal tray. Cook for 18 to 19 minutes
at U=8, L=10, M=3, C=10 or until meat
thermometer inserted in center registers
160°. Turn meat over; add prunes and
apricots after 10 minutes of cooking time.
Make certain that fruit is submerged in
liquid. Add additional wine, if necessary.
Makes 4 servings.
Meats
19
Leg
of Lamb
with Caper-Wine Sauce
Cooks in 38 minutes
Ingredients
1
1
(21/2 to 3 lb.) boneless leg of lamb
large clove garlic, thinly sliced
Coarsely ground pepper to taste
Caper-Wine Sauce
Preparation
Cut several slits on top and sides of roast;
L a m b C h o ps w i t h
Cucumber-Dill Sauce
Cooks in 11 minutes
Ingredients
1/2
cup mayonnaise
cup sour cream
1/2 cup peeled, finely chopped cucumber
1 tablespoon lemon juice
2 teaspoons dill weed
1/2 teaspoon salt
6 loin lamb chops, cut 13/4 inches thick
1/2
Preparation
In small bowl, combine mayonnaise, sour
cream, cucumber, lemon juice, dill weed
and salt; blend well and set aside.
Arrange lamb chops on metal tray. Cook at
U=10, L=10, M=2, C=10 for 11 to 12 minutes
or until desired doneness. Turn chops over
with 2 minutes cooking time remaining.
Serve with Cucumber-Dill Sauce. Makes
4 to 6 servings.
20
Meats
insert garlic slice into each slit. Sprinkle
roast with pepper. Place roast on trivet
in a 2-quart oblong casserole. Place dish
on metal tray. Cook for 38 to 43 minutes
at U=3, L=10, M=3, C=10 or until meat
thermometer inserted in center registers
160°. Turn meat over after 20 minutes
of cooking time. Let stand 10 minutes.
Serve with Caper-Wine Sauce. Makes
4-6 servings.
Caper-Wine Sauce
In a 2-cup measuring cup, place 2
tablespoons flour, 1/2 teaspoon garlic salt,
1/2 teaspoon coriander and 1/4 teaspoon
white pepper. Gradually add 1/2 cup chicken
broth, 1/2 cup half & half and 2 tablespoons
dry vermouth; stir until smooth. Place dish
on glass tray. Microwave at high (10) for 2
to 3 minutes or until thickened and bubbly,
stirring twice. Stir in 2 tablespoons drained
capers.
Savory Meatloaf
Cooks in 30 minutes
Ingredients
1 pound lean ground beef
1/2 pound ground pork
2 eggs
1 (2-ounce) jar sliced pimiento, drained
1/2 cup rolled oats
1/2 cup finely chopped onion
1/2 cup shredded carrot
1/4 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon chopped garlic (about 2
cloves)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
1/4 teaspoon allspice
1/4 teaspoon pepper
Preparation
In a large bowl, combine beef, pork, eggs,
pimiento, oats, onion, carrot, chili sauce,
Worcestershire sauce, chopped garlic, salt,
thyme, fennel seeds, allspice and pepper;
blend well. Form mixture into a loaf in a
2-quart oblong baking dish. Place dish on
metal tray. Cook for 30 to 32 minutes at
U=0, L=6, M=5, C=6. Let stand 5 minutes
before cutting. Makes 6 servings.
Steak
au Poivre
Cooks in 10 minutes
Ingredients
1/4
cup brandy
2 tablespoons butter, melted
4 beef tenderloin filets, cut 1-inch thick
2 tablespoons crushed mixed
peppercorns*
Salt to taste
Preparation
Combine brandy and butter; blend well.
Place filets in a shallow dish; pour brandy
mixture over filets. Marinate in refrigerator
for 30 minutes, turning filets over and
brushing with marinade after 15 minutes.
Remove filets from marinade. Press
peppercorns into both sides with heel of
hand; season with salt to taste. Arrange
filets on metal grill tray. Cook for 10 to 11
minutes at U=10, L=10, M=1, C=10 or until
desired doneness. Turn filets over after 7
minutes of cooking time. Makes 4 servings.
* The amount of crushed peppercorns can
be varied to suit your individual taste.
Meats
21
Beef and Spinach
Pinwheels
Cooks in 9 minutes
Ingredients
1/2
cup chopped fresh mushrooms
cup chopped onion
1/3 cup finely chopped carrot
1 tablespoon olive oil
1 (10-oz.) pkg. frozen chopped spinach,
thawed and well drained
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon white pepper
1 to 11/2 lb. beef flank steak
1/2
Peach-Glazed Ham Slice
Cooks in 9 minutes
Ingredients
To squeeze excess moisture from
thawed spinach, place the spinach
on a dinner plate and put a second
plate on top of it. Squeeze the
plates together over the sink until
the spinach is nearly dry.
1 (8 3/4-oz.) can sliced peaches, drained
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon allspice
1 teaspoon grated lemon rind
1fully-cooked center ham slice, cut
1-inch thick
Preparation
In blender container, combine peach slices,
honey, lemon juice and allspice. Cover and
blend until smooth; stir in lemon rind.
Place ham slice on metal tray. Cook for 9
to 10 minutes at U=10, L=10, M=2, C=10
or until thoroughly heated. Turn ham over
and brush occasionally with glaze after
5‑minutes of cooking time. Heat remaining
glaze and spoon over ham before serving.
Makes 4 to 6 servings.
Preparation
Sauté mushrooms, onion and carrot in hot
oil until tender. Add spinach, salt, curry
powder and pepper; combine thoroughly
and set aside.
Make shallow cuts diagonally across steak
in a diamond pattern at 1-inch intervals.
Repeat on second side. Pound steak into
a 12x8-inch rectangle with a meat mallet.
Spread spinach mixture over steak to within
1/2 inch of edges. Starting at short end, roll
up steak jellyroll-style; secure with wooden
picks at 1-inch intervals. Cut between picks
into eight 1-inch slices. Place slices, cut side
down, on metal tray. Cook for 9 minutes
at U=10, L=10, M=3, C=10 or until desired
doneness.
Serve with Creamy Mustard Sauce. Makes
4 servings.
Creamy Mustard Sauce
In a small bowl, combine 1/2 cup sour
cream, 1/2 cup mayonnaise, 1 tablespoon
Dijon mustard and 1/2 teaspoon lemon juice;
blend thoroughly.
22
Meats
Meatloaf
Cooks in 31 minutes
Ingredients
1 egg, beaten
11/2 cups soft bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
11/2 lbs. lean ground beef
Preparation
In a bowl, combine egg, bread crumbs, milk,
onion, green pepper, salt, basil, oregano
and pepper. Add ground beef; mix well.
Form mixture into a loaf in a 2-quart oblong
baking dish. Place dish on metal tray. Cook
for 31 to 33 minutes at U=0, L=6, M=5, C=6
or until done. Let stand 10 minutes.
Makes 6 servings.
Italian Pot Roast
Cooks in 40 minutes
Ingredients
(21/2 to 3 lb.) boneless chuck roast
cup zesty Italian salad dressing
teaspoon pepper
teaspoon garlic powder
Water
1/2 (16-oz.) pkg. frozen sliced carrots,
thawed
1/2 lb. sliced fresh mushrooms
1
1
1
1/4
Preparation
Pierce roast on both sides with a fork.
Place in zip-top plastic bag. Combine salad
dressing, pepper and garlic powder; pour
over roast in bag. Seal bag and refrigerate
for 6 to 8 hours or overnight, turning
occasionally.
Drain meat, reserving 1/3 cup marinade;
add enough water to reserved marinade
to make 1 cup. Place meat and marinade
mixture in 4-quart oval casserole; cover.
Place dish on metal tray. Cook for 40 to 42
minutes at U=6, L=10, M=5, C=10 or until
tender. Turn roast over and add vegetables
after 35 minutes of cooking time. Makes
6 servings.
Meats
23
S w i ss S t e a k
Cooks in 25 minutes
Ingredients
S t u f f e d P e pp e r s
Cooks in 14 minutes
Ingredients
A melon baller is a useful tool
for scooping the white pithy
membrane and seeds from
inside the peppers.
4 medium-size green, red or yellow
peppers
1 (103/4-oz.) can cream of tomato soup
1/4 cup water
1/2 teaspoon basil
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2/3 cup cooked rice
1/2 cup chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese
Preparation
Cut open side of peppers; remove seeds and
membrane. Set aside. Combine soup, water
and basil; blend well and set aside. Cook
beef, onion, celery and garlic until meat is
browned; drain. Combine meat mixture, rice,
salsa, salt and pepper. Fill peppers evenly
with meat mixture. Place peppers in a
21/2- quart oval casserole. Cover. Place dish
on metal tray. Cook for 14 to 15 minutes at
U=3, L=7, M=6, C=7 or until done, pouring
soup mixture over peppers during last 2
minutes of cooking time. Sprinkle with
cheese before serving. Makes 4 servings.
24
Meats
11/2 lbs. tenderized boneless round steak
1/2 small onion, thinly sliced
1 cup coarsely chopped green pepper
1 (141/2-oz.) can whole tomatoes,
chopped and undrained
1 (8-oz.) can tomato sauce
1 (13/4-oz.) pkg. dry onion soup mix
1 tablespoon parsley flakes
1 teaspoon basil
Preparation
Cut steak into serving size portions and
place in a 4-quart oval casserole. Spread
onion slices and green pepper over steak.
Combine tomatoes, tomato sauce, onion
soup mix, parsley flakes and basil; pour over
steak and vegetables. Cover. Place dish on
metal tray. Cook for 25 to 27 minutes at
U=5, L=10, M=1, C=10 or until tender. Let
stand, covered, for 5 minutes. Makes 4 to
6 servings.
Poultry
Moroccan Chicken
26
Citrus Chicken
26
Taco Chicken Platter
27
Chicken and Dressing
27
Chicken and Peppers
in White Wine Sauce
28
Goat Cheese Stuffed
Chicken Breast
28
Chicken Normandy
29
Spicy Orange Chicken
29
Chicken With
Hot Cheese Sauce
30
Chicken a la Roma
30
Chicken Cacciatore
31
Sweet and Tangy Chicken 31
Oriental Chicken Rosé
32
Chicken Parmesan
32
Chicken Thighs with
Mushroom Tarragon Sauce 33
Moroccan Chicken –
recipe page 26
Mexican Turkey Loaf
33
Turkey Squares
with Cranberry Sauce
34
P o u lt r y
25
Citrus Chicken
Cooks in 10 minutes
Ingredients
1/3
M o r o cc a n C h i c k e n
Cooks in 18 minutes
Ingredients
Turmeric lends unique color and
flavor to this dish. Turmeric is the
root of a tropical plant related
to ginger. It has a slightly bitter
flavor and bright orange-yellow
color. East Indian cooking
frequently features turmeric and
it is the ingredient that gives
American-style yellow mustard its
intense yellow color.
2 to 21/2 lbs. chicken pieces
11/2 cups carrots, sliced 1/2 inch thick
1 cup chopped onion
3/4
1
2
1
1/2
1/2
1/2
1/4
cup chicken broth
tablespoon lemon juice
teaspoons grated lemon rind
teaspoon paprika
teaspoon ginger
teaspoon turmeric
teaspoon salt
teaspoon cinnamon
cooked rice
Preparation
In 21/2-quart oval casserole, place chicken
pieces; add carrots and onion. Combine
broth, lemon juice, lemon rind, paprika,
ginger, turmeric, salt and cinnamon; pour
over chicken. Cover. Place dish on metal
tray. Cook for 18 to 19 minutes at U=8,
L=10, M=7, C=10 or until done. Turn chicken
over and stir carrots after 12 minutes of
cooking time. Serve over rice. Makes
4 servings.
26
P o u lt r y
cup orange juice
cup lemon juice
1/3 cup lime juice
1 tablespoon grated orange zest
1 clove garlic, minced
1 teaspoon sugar
Dash hot pepper sauce
2 tablespoons vegetable oil
6 (6-oz.) skinless, boneless chicken
breasts
1/3
Preparation
In small saucepan, combine orange juice,
lemon juice, lime juice, orange zest, garlic,
sugar and hot pepper sauce. Cook over
medium heat until sugar is dissolved.
Remove from heat and whisk in oil; cool.
Place chicken in shallow dish; prick in
several places with a fork. Pour marinade
over chicken; cover and refrigerate for
2 hours, turning occasionally. Remove
chicken from marinade; discard marinade.
Place chicken on metal tray. Cook for 10 to
11 minutes at U=10, L=10, M=4, C=10 or
until done. Makes 6 servings.
Taco Chicken Platter
Cooks in 10 minutes
Salsas are a great way to add
Ingredients
medium tomato, seeded and
chopped (about 1 cup)
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 (21/4-oz.) can sliced ripe olives, drained
2 tablespoons snipped fresh cilantro
1/8 teaspoon ground red pepper
1 cup crushed tortilla chips
1 (11/4-oz.) pkg. taco seasoning mix
maximum flavor to your food
1
1/4
teaspoon garlic powder
6 (5-oz.) skinless, boneless
chicken breasts
Water
Sour cream (optional)
Shredded Cheddar cheese (optional)
Preparation
In a small bowl, combine tomato, green
pepper, onion, olives, cilantro and pepper;
blend well and set aside.
In a shallow dish, combine crushed tortilla
chips, taco seasoning and garlic powder.
Dip chicken in water, then coat both sides
with chip mixture. Arrange chicken on metal
tray. Cook for 10 to 11 minutes at U=10,
L=10, M=4, C=10 or until done. To serve,
top chicken with tomato mixture; garnish
with sour cream and cheese, if desired.
Makes 6 servings.
without adding unwanted fat and
calories. When possible, use a
blender or food processor to make
chopping the salsa ingredients
faster and easier.
Chicken
and
Dressing
Cooks in 21 minutes
Ingredients
1 (8-oz.) pkg. herb-seasoned stuffing mix
1/2 cup chopped celery
1/2 cup chopped onion
1 (2-oz.) jar sliced pimiento, drained
11/2 cups chicken broth
1 egg, slightly beaten
1/2 teaspoon sage
6 small chicken thighs (about 11/2 lbs.)
3 tablespoons butter, melted
Salt and pepper
Paprika
Preparation
Combine stuffing mix, celery, onion,
pimiento, broth, egg and sage; blend
well. Spoon mixture into lightly greased
21/2-quart oval baking dish. Arrange
chicken thighs over stuffing mixture.
Brush chicken with butter; sprinkle with
salt, pepper and paprika. Cover. Place dish
on metal tray. Cook for 21 to 23 minutes at
U=6, L=10, M=7, C=10 or until chicken is
done. Makes 4 to 6 servings.
P o u lt r y
27
of cream cheese is substituted for
Goat Cheese Stuffed
Chicken Breast
goat cheese. If desired, serve the
Cooks in 14 minutes
individual slices as appetizers.
Ingredients
Just secure the slices with a
1
1/2
2
1
1/2
4
This festive recipe is equally
delicious when a 3-oz. package
cocktail pick and arrange on a
serving platter.
C h i c k e n a n d P e pp e r s
in White Wine Sauce
Cooks in 12 minutes
Ingredients
4
6
1
2/3
2/3
1
1
1/2
1/4
1/4
1
(6-oz.) skinless, boneless
chicken breasts, cut into 1-inch cubes
slices bacon, diced
cup coarsely chopped onion
cup coarsely chopped green pepper
cup coarsely chopped sweet
red pepper
(21/4-oz.) can sliced ripe olives, drained
teaspoon sage
teaspoon salt
teaspoon thyme
teaspoon pepper
cup dry white wine
Preparation
In 21/2-quart oval casserole, combine
chicken and bacon. Place dish on metal tray.
Cook for 10 minutes at U=10, L=10, M=4,
C=10, stirring occasionally; drain. Add onion,
green pepper, red pepper, olives, sage, salt,
thyme, and pepper. Pour wine over chicken
and vegetables; cover. Place dish on metal
tray. Continue cooking for 2 to 5 minutes
until done.
28
P o u lt r y
(31/2-oz.) pkg. goat cheese,
softened slightly
cup finely chopped ready-to-use
sun-dried tomatoes
tablespoons snipped fresh parsley
teaspoon basil
teaspoon roasted garlic pepper
(5 oz.) skinless, boneless chicken
breasts
Salt
4 large fresh spinach leaves
Olive oil
Paprika
Preparation
Combine cheese, tomatoes, parsley, basil
and pepper; blend well and set aside. Place
chicken between two sheets of heavy-duty
plastic wrap; flatten to 1/4-inch thickness
with flat side of meat mallet or rolling pin.
Sprinkle chicken with salt; place a spinach
leaf and 2 tablespoons cheese mixture in
center of each chicken breast.
Roll up, jellyroll-style, starting at short end;
secure with wooden picks. Place rolls,
seam side down in a 2-quart oblong baking
dish. Brush lightly with olive oil; sprinkle
with paprika. Place dish on metal tray. Cook
for 14 to 16 minutes at U=10, L=10, M=2,
C=10 or until done. Let stand 10 minutes.
Cut into 1/2-inch thick slices to serve.
Makes 4 servings.
Chicken Normandy
Cooks in 20 minutes
Ingredients
2
1
3
3
1
1/2
1/3
1/3
2
large apples, sliced
cup sliced celery
tablespoons butter
tablespoons cornstarch
cup chicken broth
cup sweet and sour sauce
cup apple juice
cup heavy cream
tablespoons apple brandy (applejack
or Calvados)
6 (5-oz.) skinless, boneless chicken
breasts
Salt and pepper
Preparation
In saucepan, combine apples, celery and
butter. Cook over medium heat for 4 to 5
minutes until celery is crisp tender.
Dissolve cornstarch in chicken broth; add
cornstarch mixture, sweet and sour sauce,
apple juice, cream and brandy to apple
mixture. Cook for 3 to 4 minutes or until
thickened and bubbly, stirring occasionally.
Pour mixture into a 3-quart ceramic
casserole. Top with chicken breasts; season
with salt and pepper. Cover. Place dish on
metal tray. Cook for 20 to 22 minutes at
U=10, L=10, M=3, C=10 or until done. Let
stand 5 minutes before serving. Makes
6 servings.
Spicy Orange Chicken
Cooks in 15 minutes
Ingredients
1/2
teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon allspice
If you prefer not to use apple
brandy in this dish, just increase
the apple juice to 1/2 cup.
1/4
teaspoon ginger
1/4 teaspoon white pepper
4 (5-oz.) skinless, boneless
chicken breasts
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons brown sugar
1 teaspoon grated orange rind
1/4 cup thinly sliced green onion
Preparation
Combine salt, paprika, allspice, ginger and
pepper; sprinkle over both sides of chicken.
Place chicken in 2-quart oblong baking
dish. Combine orange juice, lemon juice,
sugar and orange rind; pour over chicken.
Place dish on metal tray. Cook for 15 to 17
minutes at U=8, L=10, M=7, C=10 or until
done. Spoon cooking liquid over chicken
and garnish with sliced green onion.
Makes 4 servings.
P o u lt r y
29
Chicken
a la
Roma
Cooks in 21 minutes
Ingredients
1/2
lb. sliced fresh mushrooms
cup thinly sliced green onion
2 cloves garlic, minced
2 tablespoons olive oil
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 (21/4-oz.) can sliced ripe olives, drained
1/2 cup dry white wine
1 tablespoon instant chicken bouillon
granules
2 teaspoons parsley flakes
1 teaspoon basil
1 teaspoon oregano
3/4
Keep a bottle of minced garlic
on hand in the refrigerator to use
whenever a recipe calls for
minced garlic cloves. One fresh
clove equals 1/2 teaspoon
bottled minced garlic.
Chicken with
Hot Cheese Sauce
Cooks in 8 minutes
Ingredients
1/2
cup corn flake crumbs
teaspoon cumin
1/2 teaspoon garlic salt
4 (5-oz.) skinless, boneless chicken
breasts
1/3 cup cheese spread with jalapeno
peppers
1/4 cup sliced ripe olives
1 (2-oz.) jar sliced pimiento, drained
1/2
Preparation
In shallow dish, combine corn flake
crumbs, cumin and garlic salt. Rinse
chicken in water, then coat on both sides
with crumb mixture. Place chicken on
metal tray. Cook for 8 to 9 minutes at
U=10, L=10, M=5, C=10 or until done.
Hot Cheese Sauce:
In 2-cup glass measuring cup, combine
cheese spread, olives and pimiento. Place
dish on glass tray. Microwave at high (10)
for 1 minute or until heated through. Pour
over chicken.
30
P o u lt r y
1/4
teaspoon garlic pepper
2 to 21/2 lbs. chicken pieces
1 (6-oz.) jar marinated artichoke hearts,
drained
Cooked angel hair pasta
Grated Parmesan cheese
Preparation
Cook mushrooms, onion and garlic in olive
oil until tender; drain. Combine tomato
sauce, tomato paste, olives, wine, bouillon,
parsley flakes, basil, oregano and garlic
pepper; blend well. Stir in mushroom
mixture. Place chicken in a 4-quart oval
casserole. Pour tomato sauce mixture over
chicken. Cover. Place dish on metal tray.
Cook at U=8, L=10, M=4, C=10 for 21 to 23
minutes or until done, turning chicken over
after 12 minutes. Arrange artichokes around
chicken pieces during last 3 minutes of
cooking time. Sprinkle with cheese. Serve
over pasta. Makes 4 to 6 servings.
Chicken
C a cc i a t o r e
Cooks in 27 minutes
Ingredients
2 to 21/2 lbs. chicken pieces
1 medium green pepper, coarsely
chopped
1 medium onion, sliced
1 large tomato, seeded and coarsely
chopped
1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1/2
2
1
1
1
1/2
1/2
cup dry red wine
cloves garlic, minced
tablespoon sugar
teaspoon basil
teaspoon oregano
teaspoon fennel seed
teaspoon pepper
Grated Parmesan cheese
Cooked spaghetti (optional)
Preparation
Place chicken pieces in a 4-quart oval casserole; add green pepper, onion and
tomato. Combine tomato sauce, tomato
paste, wine, garlic, sugar, basil, oregano,
fennel seed and pepper; pour over chicken.
Cover. Place dish on metal tray. Cook for
27 to 32 minutes at U=8, L=10, M=4, C=10
or until done, stirring after 18 minutes. Sprinkle with cheese. Serve over spaghetti,
if desired. Makes 4 to 5 servings.
Sweet and
Tangy Chicken
Cooks in 20 minutes
Ingredients
Make an easy job of seeding
2 to 21/2 lbs. chicken pieces
tomatoes. Cut the tomato in
3/4
half crosswise, exposing the
3/4
2
1
cup bottled Russian salad dressing
cup apricot preserves
tablespoons mayonnaise
(13/4 -oz.) pkg. dry onion soup mix
seeds. Scoop out the exposed
seeds with your finger and chop
seeded tomato as directed.
Preparation
Arrange chicken in a 4-quart oval casserole. Combine salad dressing,
preserves, mayonnaise and onion soup
mix; pour over chicken. Cover. Place dish
on metal tray. Cook for 20 to 21 minutes
at U=8, L=10, M=7, C=10 or until done,
stirring after 12 minutes. Uncover during
last 3 minutes of cooking time. Makes 4 to
5 servings.
Lower the calories in this
golden-glazed chicken dish
by substituting reduced-fat
mayonnaise, fat-free Russian
dressing and low sugar preserves
for the ingredients called for in
the recipe.
P o u lt r y
31
Chicken Parmesan
Cooks in 11 minutes
Ingredients
4
Oriental Chicken Rosé
Cooks in 20 minutes
Ingredients
For an easy recipe variation, slice
the chicken breasts into 1/2-inch
4
1
wide strips. Reduce cooking
3/4
time to 11 to 13 minutes. Serve
1/4
over rice and garnish with sliced
2
3
1
1/4
1/3
green onions.
(5-oz.) skinless, boneless
chicken breasts
tablespoon cornstarch
cup rosé wine
cup soy sauce
tablespoons vegetable oil
tablespoons brown sugar
clove garlic, crushed
teaspoon ginger
cup raisins
Cooked rice (optional)
Preparation
Place chicken breasts in a 21/2-quart
oval casserole. In a small bowl, dissolve
cornstarch in wine; stir until smooth. Add
soy sauce, oil, sugar, garlic and ginger;
blend well. Stir in raisins. Pour mixture
over chicken breasts; cover. Place dish on
metal tray. Cook for 20 to 21 minutes at
U=8, L=10, M=5, C=10 or until done, turning
chicken over after 10 minutes. Serve over
rice, if desired. Makes 4 servings.
32
P o u lt r y
3/4
1/4
1/2
1/4
1
1/4
1
1/2
(5-oz.) skinless, boneless chicken
breasts
cup Italian seasoned bread crumbs
cup grated Parmesan cheese
teaspoon salt
teaspoon paprika
egg, beaten
cup water
cup spaghetti sauce
cup shredded mozzarella cheese
Grated Parmesan cheese (optional)
Preparation
Place chicken breasts between two
pieces of heavy-duty plastic wrap. Flatten
slightly with flat side of meat mallet. In
shallow dish, combine bread crumbs, 1/4
cup Parmesan cheese, salt and paprika.
Combine egg and water. Dip chicken in egg
mixture, then in crumb mixture, coating
both sides evenly. Place chicken breasts
in a 2-quart oblong baking dish. Place dish
on metal tray. Cook for 11 to 12 minutes
at U=10, L=10, M=5, C=10 or until done.
Spoon spaghetti sauce evenly over chicken
and sprinkle with mozzarella cheese after
8‑minutes of cooking time. Sprinkle with
Parmesan cheese before serving, if desired.
Makes 4 servings.
Chicken Thighs
with Mushroom Tarragon
Sauce
Cooks in 6 minutes
Ingredients
1
1/2
1/2
1/4
2
cup sliced fresh mushrooms
cup chopped green pepper
cup chopped green onion
cup dry white wine
teaspoons instant chicken bouillon
granules
1 teaspoon tarragon
6 chicken thighs, skinned and boned
3/4 cup dry bread crumbs
3/4 cup grated Parmesan cheese
3/4 teaspoon garlic salt
1 egg, beaten
Preparation
In a small saucepan, combine mushrooms,
green pepper, onion, wine, bouillon
granules and tarragon. Cook over medium
heat until hot; set aside and keep warm.
Place chicken thighs between two sheets
of heavy-duty plastic wrap; pound with
flat side of meat mallet or rolling pin to
1/2-inch thickness. In shallow dish, combine
bread crumbs, cheese and garlic salt. Dip
each piece of chicken in beaten egg, then
coat both sides with crumb mixture. Place
chicken on metal tray. Cook for 6 to 7
minutes at U=10, L=10, M=5, C=10 or until
done. Spoon mushroom mixture evenly over
each chicken thigh. Makes 6 servings.
Mexican Turkey Loaf
Cooks in 34 minutes
Ingredients
2
2
1
2
1/2
1
2
1
1
1/2
1/2
1/2
lbs. ground turkey
cups soft bread crumbs
egg, beaten
cloves garlic, minced
cup chopped onion
(8-oz.) can tomato sauce
tablespoons chopped green chilies
teaspoon cumin
teaspoon chili powder
teaspoon oregano
teaspoon salt
cup shredded Cheddar cheese
Ground turkey is a blend of dark
and white meat. The fat content
of ground turkey will vary with
the amount of dark meat (which is
higher in fat) that is used. Ground
turkey can be substituted for
ground beef in many recipes.
Preparation
In a large mixing bowl, combine turkey,
bread crumbs, egg, garlic, onion, tomato
sauce, green chilies, cumin, chili powder,
oregano and salt. Form mixture into a loaf
in a 2-quart oblong baking dish. Place dish
on metal tray. Cook for 34 to 36 minutes
at U=0, L=6, M=5, C=6 or until done.
Sprinkle with cheese during last 2 minutes
of cooking time. Let stand 5 minutes.
Makes 8 servings.
P o u lt r y
33
Turkey Squares
with Cranberry Sauce
Cooks in 14 minutes
Ingredients
3
2
1/2
1/4
1
3
1/2
1/2
1
1/2
1/4
cups finely chopped cooked turkey
cups soft bread cubes
cup finely chopped celery
cup finely chopped onion
(2-oz.) jar sliced pimiento, drained
eggs, slightly beaten
cup milk
cup chicken broth
tablespoon lemon juice
teaspoon poultry seasoning
teaspoon pepper
Preparation
In a large mixing bowl, combine turkey,
bread cubes, celery, onion, pimiento, eggs,
milk, chicken broth, lemon juice, poultry
seasoning and pepper; mix well. Spoon
mixture into an 8-inch square baking dish.
Place dish on metal tray. Cook for 14 to 15
minutes at U=3, L=10, M=8, C=10 or until
center is set. Serve with Cranberry Sauce.
Makes 6 servings.
Cranberry Sauce:
In a 2-cup glass measuring cup, combine
1 cup whole berry cranberry sauce,
3 tablespoons orange marmalade,
1 teaspoon prepared mustard,
1/2 teaspoon allspice and 1/4 teaspoon
ginger. Place on glass tray. Microwave
at high (10) for 1 to 2 minutes or until
heated through.
34
P o u lt r y
Fish & Seafood
Baked Grouper
with Creole Sauce
36
Fish Fillets Amandine
36
Lemon Pepper
Salmon Steaks
37
Oriental Glazed Salmon 37
Spiced Baked Fish
38
Italian Baked Fish
38
Swordfish with
Orange Sauce
39
Salmon Terrine
39
Scrod with
Shallots and Parsley
40
Tuna Croquettes
with Lemon Sauce
40
Baked Fish with Cheese 41
Baked Grouper with Creole Sauce –
recipe page 36
Scalloped Oysters
41
Sole Florentine
42
Fish & Seafood
35
Fish Fillets Amandine
Cooks in 6 minutes
Ingredients
Baked Grouper
with Creole Sauce
Cooks in 9 minutes
Ingredients
4
1
1
2
1
1⁄ 2
1⁄ 2
1⁄ 4
1⁄ 4
1⁄ 4
(6-oz.) fresh grouper fillets
(8-oz.) can tomato sauce
tablespoon dry white wine
teaspoons sugar
teaspoon basil
teaspoon thyme
teaspoon salt
teaspoon oregano
teaspoon dried red pepper
cup thinly sliced green onion
Preparation
Place fillets in a 9x13-inch baking dish.
Combine tomato sauce, wine, sugar, basil,
thyme, salt, oregano and pepper; blend well
and pour over fish. Place dish on metal tray.
Cook for 9 to 11 minutes at U=8, L=10, M=6,
C=8 or until fish flakes easily when tested
with a fork. Sprinkle with onions before
serving. Makes 4 servings.
36
Fish & Seafood
2
2
1⁄ 2
1⁄ 4
1⁄ 4
1⁄ 2
1
(8-oz.) fresh fish fillets
tablespoons butter, melted
teaspoon lemon pepper
teaspoon dill weed
teaspoon salt
cup slivered almonds, toasted
tablespoon snipped fresh parsley
Preparation
Brush fish on both sides with butter;
sprinkle with lemon pepper, dill weed and
salt. Place fish on metal tray. Cook for 6 to 7
minutes at U=5, L=10, M=3, C=4 or until fish
flakes easily when tested with a fork. Top
with almonds and parsley before serving.
Makes 4 servings.
Lemon Pepper
Salmon Steaks
Cooks in 9 minutes
Ingredients
3
2
3
2
1⁄ 2
1⁄ 2
1⁄ 4
tablespoons butter, melted
teaspoons lemon juice
(11-oz.) salmon steaks, cut 1-inch thick
teaspoons lemon pepper
teaspoon garlic powder
teaspoon tarragon
teaspoon salt
1⁄ 4
teaspoon paprika
thin lemon slices
6
Preparation
Combine butter and lemon juice; brush
over both sides of salmon. Combine lemon
pepper, garlic powder, tarragon, salt and
paprika; sprinkle over both sides of salmon.
Place salmon on metal tray. Cook for 9 to 10
minutes at U=10, L=10, M=3, C=10 or until
fish flakes easily when tested with a fork.
Top each steak with lemon slice. Makes
6 servings.
Oriental Glazed Salmon
Cooks in 9 minutes
Ingredients
3
2
2
1
1
1⁄ 2
1⁄ 2
2
tablespoons teriyaki sauce
tablespoons honey
tablespoons fresh lime juice
tablespoon honey-Dijon mustard
teaspoon vegetable oil
teaspoon Chinese five-spice powder
teaspoon garlic salt
(8-oz.) salmon fillets
Preparation
In a small bowl, whisk together teriyaki
sauce, honey, lime juice, mustard, oil,
five-spice powder and garlic salt. Place
salmon in lightly oiled shallow glass baking
Chinese five-spice powder
consists of equal parts cinnamon,
cloves, fennel seed, star anise
and Szechuan peppercorns.
It can be found in oriental
markets and most supermarkets.
If not available, 1/8 teaspoon
cinnamon, 1/8 teaspoon cloves
and 1/8 teaspoon ginger can
be substituted.
dish; brush lightly with teriyaki mixture.
Cook for 9 to 11 minutes at U=10, L=10,
M=2, C=10 or until fish flakes easily when
tested with a fork. Brush with teriyaki
mixture after 8 minutes of cooking time.
Brush with remaining glaze before serving.
Makes 4 servings.
Fish & Seafood
37
Italian Baked Fish
Cooks in 14 minutes
Ingredients
Spiced Baked Fish
Cooks in 4 minutes
Ingredients
most delicious eating. When
4
3
1
(6-oz.) fresh talapia fillets
tablespoons butter, melted
teaspoon paprika
shopping for fish, remember that
1⁄ 2
teaspoon salt
teaspoon lemon pepper
teaspoon dry mustard
teaspoon garlic powder
Dash ground red pepper
The freshest fish makes the
fresh fish has very little smell and
that the flesh should feel
firm and elastic to the touch.
Always cook fish as soon as
possible after purchasing.
38
Fish And
1⁄ 2
1⁄ 4
1⁄ 4
Preparation
Brush fish with melted butter. Combine
paprika, salt, lemon pepper, dry mustard,
garlic powder and red pepper; sprinkle over
fish. Place fish on metal tray. Cook for 4 to 6
minutes at U=10, L=10, M=2, C=10 or until
fish flakes easily when tested with a fork.
Makes 4 servings.
11⁄ 2 cups sliced fresh mushrooms
1 cup chopped tomatoes
1⁄ 4 cup chopped onion
1⁄ 4 cup chopped green pepper
2 tablespoons snipped fresh parsley
2 teaspoons grated lemon zest
3⁄ 4 teaspoon oregano
1⁄ 2 teaspoon seasoned salt
1⁄ 4 teaspoon garlic powder
2 tablespoons olive oil
4 (6-oz.) fresh cod fillets
Salt and pepper to taste
Preparation
In a small glass bowl, combine mushrooms,
tomatoes, onion, green pepper, parsley,
lemon zest, oregano, seasoned salt and
garlic powder in olive oil. Place dish on
glass tray. Microwave at high (10) for 3 to
4 minutes or until crisp-tender. Place fish in
a 2-quart oblong baking dish; sprinkle with
salt and pepper. Spoon tomato mixture over
fish. Place dish on metal tray. Cook for 14 to
16 minutes at U=5, L=10, M=3, C=4 or until
fish flakes easily when tested with a fork.
Makes 4 servings.
Swordfish with
O r a n g e S a u c e
Cooks in 10 minutes
Ingredients
2⁄ 3
1⁄ 4
2
1⁄ 4
1⁄ 4
3
1
2
cup orange marmalade
cup pineapple juice
teaspoons prepared horseradish
teaspoon garlic powder
teaspoon coriander
Dash hot pepper sauce
tablespoons butter, melted
teaspoon lime juice
(12-oz.) swordfish steaks, cut
1-inch thick
Preparation
In a 2-cup glass measuring cup, combine
marmalade, pineapple juice, horseradish,
garlic powder, coriander and hot sauce.
Place cup on glass tray. Microwave at high
(10) for 1 to 2 minutes or until hot. Set aside
and keep warm.
Combine butter and lime juice; brush over
both sides of swordfish. Place fish on
metal tray. Cook for 10 to 11 minutes at
U=10, L=10, M=1, C=10 or until fish flakes
easily when tested with a fork. Serve with
Orange Sauce. Makes 4 servings.
Salmon Terrine
Cooks in 19 minutes
Ingredients
2 (16-oz.) cans salmon, drained with bone
and skin removed
3⁄ 4 cup dry bread crumbs
1⁄ 2 cup milk
1 egg, beaten
1⁄ 4 cup butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon dill weed
1⁄ 2 teaspoon salt
Preparation
In large bowl, combine salmon, bread
crumbs, milk, egg, butter, cheese, dill weed
and salt; mix well. Form mixture into a loaf
in a 2-quart oblong baking dish. Place dish
on metal tray. Cook for 19 to 21 minutes at
U=0, L=6, M=5, C=6 or until done. Let stand
5 minutes. Makes 6 servings.
Salmon is high in protein and
also‑a rich source of vitamin A,
the ­­­B-group vitamins and
omega-3 oils. The soft bones in
canned salmon are an excellent
calcium source.
Fish & Seafood
39
Tuna Croquettes
with Lemon Sauce
Cooks in 5 minutes
Ingredients
Scrod with
Shallots and Parsley
Cooks in 10 minutes
Ingredients
Shallots are part of the onion
3
family. Fresh shallots are available
1⁄ 2
in the spring, but dry shallots
(those with dry skins
and moist flesh) are available
year-round. Shallots are prized for
their mild onion flavor and can be
used like onions in cooking.
large shallots, minced
cup butter
4 cups soft white bread crumbs
1⁄ 3 cup chopped green onion
1⁄ 4 cup snipped fresh parsley (optional)
Salt and pepper to taste
1
1 ⁄ 2 lbs. scrod fillets
4 teaspoons fresh lemon juice
Preparation
Cook shallots in butter until tender; add
crumbs, green onion and parsley, if desired.
Stir until butter is absorbed into mixture.
Season with salt and pepper to taste.
Place fish on metal tray; brush with lemon
juice. Cook for 10 to 11 minutes at U=5,
L=10, M=3, C=4 or until fish flakes easily
when tested with a fork. After 6 minutes of
cooking time, turn fillets over and spread
crumb mixture evenly over fish, pressing
gently to adhere to fish. Makes 6 servings.
40
Fish & Seafood
13⁄4 cups dry bread crumbs, divided
1 (61⁄ 2-oz.) can water-pack tuna, drained
1 cup grated carrots
1⁄ 2 cup finely chopped celery
1⁄ 2 cup milk
2 eggs, beaten
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1⁄ 2
1⁄ 4
teaspoon salt
teaspoon pepper
Preparation
In large mixing bowl, combine 1 cup dry
bread crumbs, tuna, carrots, celery, milk,
eggs, onion, lemon juice, salt and pepper;
mix well. Shape mixture into 6 cone-shaped
portions; roll in remaining crumbs to coat
all sides. Place croquettes on metal tray.
Cook for 5 to 7 minutes at U=10, L=10,
M=5, C=10 or until done. Serve with Lemon
Sauce. Makes 4 to 6 servings.
Lemon Sauce
In small bowl, dissolve 1 tablespoon
cornstarch in 1 cup milk. Add 2 tablespoons
melted butter and 1⁄ 8 teaspoon pepper.
Place dish on glass tray. Microwave at high
(10) for 2 to 21⁄ 2 minutes or until thickened,
stirring once. Stir in 1⁄ 3 cup snipped fresh
parsley and 1 tablespoon lemon juice before
serving.
Baked Fish
with Cheese
Cooks in 9 minutes
Ingredients
1⁄ 2
2
1
2
2
cup shredded four-cheese blend
tablespoons sour cream
lb. fresh sole or cod fillets
tablespoons butter, melted
teaspoons tarragon
Salt and pepper to taste
Preparation
Combine shredded cheese and sour cream;
set aside. Brush fish on both sides with
melted butter; sprinkle with tarragon, salt
and pepper. Place fish on metal tray. Cook
for 9 to 10 minutes at U=5, L=10, M=3, C=4
or until fish flakes easily when tested with
a fork. Top with cheese mixture after
7 minutes of cooking time. Makes
4 servings.
S ca l l o p e d O y s t e r s
Cooks in 11 minutes
Ingredients
1⁄ 2
2
2
1⁄ 4
1⁄ 2
1⁄ 8
2
1
2
cup chopped onion
tablespoons butter
cups buttery cracker crumbs
cup butter, melted
teaspoon salt
teaspoon ground red pepper
(8-oz.) cans fresh oysters, drained
cup evaporated milk
teaspoons Worcestershire sauce
Preparation
Select and Standard refer to
the size of the oyster. Standard
oysters are small and select
oysters are medium in size.
Fresh oysters should be plump
and smell like the sea. Their
liquor should be clear rather
than opaque.
Place onion and 2 tablespoons butter in
a microwave safe dish on the glass tray.
Microwave onion at high (10) for 2 to 3
minutes or until tender; set aside. In small
mixing bowl, combine cracker crumbs,
1⁄ 4 cup melted butter, salt and red pepper;
mix well.
In 11⁄ 2-quart oblong baking dish, place one
third of crumb mixture, one can oysters and
half of onion mixture. Repeat layers, ending
with cracker crumbs. Combine milk and
Worcestershire sauce; pour over casserole.
Place dish on metal tray. Cook for 11 to 13
minutes at U=3, L=10, M=5, C=10 or until
done. Makes 6 servings.
Fish & Seafood
41
Sole Florentine
Cooks in 8 minutes
Ingredients
1⁄ 4
cup chopped onion
1 clove garlic, minced
2 teaspoons olive oil
1 (10-oz.) pkg. frozen chopped spinach,
thawed and drained
1 (2-oz.) jar sliced pimiento, drained
1⁄ 2 cup crumbled feta cheese
1 teaspoon grated lemon rind
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon oregano
1⁄ 8 teaspoon white pepper
4 (6-oz.) fresh sole fillets
2 tablespoons butter, melted
2 teaspoons lemon juice
Paprika
42
Fish & Seafood
Preparation
Cook onion and garlic in olive oil until
tender. Combine onion mixture, spinach,
pimiento, cheese, lemon rind, salt, oregano
and pepper. Spread spinach mixture in an
8-inch square baking dish; arrange fish over
spinach. Combine butter and lemon juice;
brush over fish and sprinkle with paprika.
Place dish on metal tray. Cook for 8 to 10
minutes at U=5, L=10, M=3, C=4 or until
fish flakes easily when tested with a fork.
Makes 4 servings.
Asian Favorites
Cantonese Roast Chicken
with Honey-Hoisin Glaze 44
Sesame Fish Sandwiches 44
Chinese Seafood and
Chicken Rice Casserole 45
Sesame Fish Sandwich –
recipe on page 44
Curried Chicken
45
Cashew Shrimp
46
Scallion Pinwheels
46
Lychee Sweet
and Sour Pork
47
Broccoli Beef
48
Shanghai
Red-Cooked Ribs
48
Asian Favorites
43
Cantonese Roast Chicken
with Honey-Hoisin Glaze
Cooks in 24 minutes
Ingredients
1
Hoisin sauce lends a sweet
and spicy flavor to many Chinese
3
2
dishes. It’s made from soybeans,
1⁄ 2
garlic, chili peppers and a variety
1⁄ 2
of spices. You’ll find it in
oriental markets and many
large supermarkets.
2
1
1
1
3
(3 to 4-lb.) roasting chicken, giblets
removed
tablespoons soy sauce
tablespoons Chinese rice wine or
dry sherry
teaspoon Chinese five-spice powder
teaspoon white pepper
cloves garlic, crushed
rib celery, finely chopped
small onion, finely chopped
carrot, finely chopped
cloves garlic, minced
Vegetable cooking spray
Preparation
Rinse chicken inside and out; pat dry with
paper towels. Starting at neck opening,
separate the skin and flesh with your
fingers, being careful not to tear skin. Work
your fingers over each side of breast and
thigh areas to loosen skin.
Combine soy sauce, wine, five-spice
powder and pepper. Rub 3⁄ 4 of mixture
over chicken flesh under the skin and over
outside of chicken. Reserve remaining
marinade. Place garlic under breast skin.
Cover chicken and refrigerate for at least 2 hours or overnight. Remove chicken from refrigerator. Combine
celery, onion, carrot, garlic and reserved
marinade; toss to coat evenly. Spoon
stuffing into chicken cavity. Spray a 3-quart
baking dish with vegetable cooking spray.
Place chicken, breast side up, in dish.
44
Asian Favorites
Cover. Place dish on metal tray. Cook for 24
to 29 minutes at U=9, L=10, M=8, C=8 or
until done. Baste twice with Glaze during
last 5 minutes of cooking time.
Glaze
In a small bowl, combine 11⁄ 2 tablespoons
soy sauce, 1 tablespoon hoisin sauce,
1 tablespoon honey and 1 teaspoon
sesame oil.
Sesame Fish Sandwiches
Cooks in 6 minutes
Ingredients
11⁄ 2 lb. firm white fish fillets, such as sea
bass or red snapper
2 tablespoons oyster-flavored sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
4 fresh shiitake mushrooms, sliced
2 green onions, cut in julienne strips
1 small carrot, cut in julienne strips
1 rib celery, cut in julienne strips
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
Preparation
Cut fillets crosswise into 8 serving-size
pieces (about 3-inch squares). Combine
oyster-flavored sauce, soy sauce and
sesame oil; blend well. Add fish and turn
to coat on both sides. Place half of fish
on tray. Divide mushrooms, green onion,
carrots and celery evenly among fish. Top
with remaining fish to make “sandwiches;”
sprinkle evenly with sesame seeds. Cook for
6 to 8 minutes at U=10, L=10, M=5, C=10 or
until fish flakes easily when tested with a
fork. Makes 4 servings.
Chinese Seafood and
Chicken Rice Casserole
Special thanks to
Cooks in 25 minutes
Chef Martin Yan for
Ingredients
developing the recipes
in this section.
11⁄ 2 cups long-grain rice, uncooked
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon turmeric
1⁄ 2 teaspoon Chinese five-spice powder
1⁄ 2 teaspoon salt
1⁄ 2
teaspoon pepper
4 chicken drumsticks or thighs
1 large onion, chopped
1 medium-size sweet red pepper, seeded
and chopped
3
2 ⁄4 cups chicken broth
3 tablespoons soy sauce
12 medium-size shrimp, peeled and
deveined, with tails intact
1 cup frozen peas, thawed
Preparation
In a 3-quart oval casserole, combine rice,
oil, garlic, ginger, turmeric, five-spice
powder, salt and pepper; stir well. Add
chicken, onion, red pepper, chicken broth
and soy sauce; combine thoroughly. Cover.
Place dish on metal tray. Cook for 25 to 28
minutes at U=5, L=10, M=7, C-10 or until
rice is tender.
After 20 minutes add shrimp, placing
them under rice; sprinkle with peas. Cover.
Continue cooking for 5 minutes or until
shrimp turn pink. Makes 6 servings.
C u rr i e d C h i c k e n
Cooks in 18 minutes
Ingredients
1
2
2
2
1
1
4
2
2
2
(131⁄ 2-oz.) can unsweetened
coconut milk
tablespoons vegetable oil
tablespoons curry powder
tablespoons regular or dark soy sauce
tablespoon chili garlic sauce
red jalapeño pepper, seeded and
minced
skinless chicken thighs
potatoes, peeled and cut into 1-inch
cubes
carrots, thinly sliced diagonally
green onions, cut into 1-inch lengths
Fresh ginger has a pungent,
spicy‑aroma and peppery, slightly
sweet flavor. It is frequently used
in oriental and Indian cooking.
When purchasing fresh ginger,
choose roots with smooth skins
and a fresh, spicy fragrance.
Fresh, unpeeled ginger can be
tightly wrapped and refrigerated
for up to 1 week or frozen for
up to 2 months.
Preparation
In a mixing bowl, combine coconut milk, oil,
curry powder, soy sauce, chili garlic sauce
and jalapeño pepper; add chicken and stir
to coat evenly on both sides. Place chicken
mixture in a 21⁄ 2-quart oval casserole; cover.
Place dish on metal tray. Cook for 18 to 20
minutes at U=8, L=10, M=6, C=10 or until
chicken is done. Add potatoes, carrots and
onions after 10 minutes of cooking time.
Makes 4 servings.
Asian Favorites
45
Scallion Pinwheels
Cooks in 8 minutes
Ingredients
Cashew Shrimp
Cooks in 5 minutes
Ingredients
Scallops may be used instead
of‑shrimp, if desired. Slice
3/4 pound of sea scallops
in half‑horizontally. Cook as
directed above.
1
1
1
1
tablespoon vegetable oil
tablespoon oyster-flavored sauce
tablespoon soy sauce
tablespoon Chinese rice wine or
dry sherry
1 teaspoon cornstarch
3⁄ 4 lb. large shrimp, peeled and deveined,
with tails intact
1 carrot, thinly sliced diagonally
1⁄ 4 lb. snow peas, trimmed
1⁄ 4 cup sliced water chestnuts
Vegetable oil
3⁄ 4 cup unsalted, roasted cashews
Preparation
In a mixing bowl, combine vegetable oil,
oyster-flavored sauce, soy sauce, wine and
cornstarch; stir until smooth. Add shrimp,
carrot, snow peas and water chestnuts;
stir to coat evenly. Brush metal tray with
vegetable oil. Spread shrimp mixture on
tray. Cook for 5 to 6 minutes at U=10,
L=10, M=2, C=10 or until shrimp turn pink.
Sprinkle with cashews. Makes 4 servings.
46
Asian Favorites
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
11⁄ 2 teaspoons minced garlic
11⁄ 2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 (1-lb.) loaf frozen bread dough, thawed
1 tablespoon sesame oil
1 green onion, thinly sliced
1⁄ 2
1⁄ 4
1
teaspoon Chinese five-spice powder
teaspoon salt
tablespoon sesame seeds
Preparation
In a small bowl, combine soy sauce, hoisin
sauce, honey, garlic, ginger and 1 teaspoon
sesame oil; set aside. On lightly floured surface, roll dough into an
18x5-inch rectangle; brush with remaining
sesame oil. Combine onion,
five-spice powder and salt; sprinkle over
dough. Beginning at long end, roll up tightly,
jellyroll-style; pinch seam to seal. Cut into
20 equal pieces. Place rolls, cut sides down,
1 inch apart on tray. Cover with a damp
cloth; let rise in a warm place for 15 to 20
minutes or until light and puffy. Brush rolls
with reserved soy sauce mixture; sprinkle
with sesame seeds. Cook for 8 to 9 minutes
at U=7, L=5, U=2. C=7 or until lightly
browned. Makes 20 pinwheels.
Lychee Sweet
and Sour Pork
Cooks in 8 minutes
Ingredients
3⁄ 4
1
2
2
1
3⁄ 4
1
1
1⁄ 4
1⁄ 4
1⁄ 4
1
cup sweet and sour sauce
tablespoon chili garlic sauce
tablespoons vegetable oil
teaspoons regular or dark soy sauce
teaspoon cornstarch
lb. boneless pork, cut into 1-inch cubes
(11-oz.) can lychee fruit, drained
(8-oz.) can pineapple chunks, drained
cup coarsely chopped onion
medium-size sweet red pepper,
cut into 1⁄ 2-inch squares
small green pepper,
cut into 1⁄ 2-inch squares
teaspoon minced fresh ginger
Vegetable oil
Noodle pancake (optional)
Preparation
Combine sweet and sour sauce and chili
garlic sauce; blend well and set aside. In
a mixing bowl, combine 2 tablespoons
vegetable oil, soy sauce and cornstarch;
stir until smooth. Add pork, lychee fruit,
pineapple, onion, red pepper, green pepper
and ginger; stir to coat evenly. Spread
pork mixture on metal tray. Cook for 8 to 9
minutes at U=8, L=10, M=3, C=10 or until
pork is done. Stir reserved sweet and sour
sauce mixture into pork mixture after 5
minutes of cooking time. Serve over noodle
pancake, if desired. Makes 4 servings.
Noodle Pancake
The Lychee is native to southeast
Asia but is also grown in
California, Florida and Hawaii.
It has creamy white flesh that is
juicy and sweet. Fresh lychees
are available from June to
mid-July. Canned or dried lychees
are available year round.
Cook 8 ounces dried Chinese egg noodles
according to package directions; drain well.
Heat 1 tablespoon vegetable oil in 10-inch
skillet. Spread noodles in skillet; cook,
uncovered, over medium heat for 6 to 7
minutes or until bottom is lightly browned.
Invert skillet over large plate to remove
pancake; then slide pancake back into
skillet, browned side up. Continue cooking
for 5 to 6 minutes or until second side is
lightly browned. Cut into 4 wedges.
Asian Favorites
47
Shanghai Red-Cooked Ribs
Cooks in 20 minutes
Ingredients
2
B r o cc o l i B e e f
Cooks in 7 minutes
Ingredients
2
1
1
tablespoons regular or dark soy sauce
tablespoon oyster-flavored sauce
tablespoon Chinese rice wine or
dry sherry
1 teaspoon vegetable oil
1 teaspoon cornstarch
1⁄ 4 teaspoon pepper
3⁄ 4 lb. top sirloin steak, cut into thin strips
11⁄ 2 cups broccoli florets
1 small onion, cut into 1-inch squares
Vegetable oil
Cooked rice (optional)
Preparation
In a medium bowl, combine soy sauce,
oyster-flavored sauce, wine, oil, cornstarch
and pepper; stir until smooth. Add steak,
broccoli and onion; stir to coat evenly. Brush
metal tray with vegetable oil. Spread beef
mixture on tray. Cook for 7 to 8 minutes
at U=10, L=10, M=1, C=10 or until desired
doneness. Stir after 5 minutes of cooking
time. Serve over rice, if desired. Makes
4 servings.
48
Asian Favorites
lbs. pork spareribs,
cut into 2-inch lengths
1 cup water
1⁄ 3 cup Chinese rice wine or dry sherry
1⁄ 4 cup regular or dark soy sauce
2 tablespoons hoisin sauce
4 thin slices fresh ginger, slightly crushed
2 teaspoons minced garlic
11⁄ 2 tablespoons brown sugar
2 whole star anise
3 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
3 tablespoons water
Preparation
In a medium bowl, combine ribs, water,
wine, soy sauce, hoisin sauce, ginger, garlic,
sugar and star anise; stir to coat evenly.
Place rib mixture meat side down into a
9x13-inch baking dish; place dish on metal
tray. Cook for 18 to 22 minutes at U=5,
L=10, M=3, C=10 until meat is tender.
Turn ribs after 12 minutes of cooking time.
Add green onions during last 2 minutes of
cooking time.
Remove ribs to serving plate; keep warm.
Pour half of cooked sauce into a 2-cup
glass measuring cup. Dissolve cornstarch
in water; add to sauce and blend well.
Place cup on metal tray. Cook for 2 to 3
minutes at U=5, L=5, M=7, C=10, stirring
twice. Pour thickened sauce over ribs.
Makes 4 servings.
Casseroles
Baked Chicken Salad –
recipe page 50
Baked Chicken Salad
50
Crab-Shrimp Bake
50
Scalloped Ham
and Potatoes
51
Spanish Rice
51
Tamale Pie
52
Spicy Wild Rice
Casserole
52
Four Cheese Pasta
with Italian Sausage
and Pepperoni
53
Chicken-Asparagus
Casserole
53
Favorite HamburgerCheese Casserole
54
Turkey Tetrazzini
54
Classic Lasagna
55
Italian Beef and
Rice Casserole
55
Enchilada Casserole
56
Chile Con Carne
with Noodles
57
Tuna-Noodle
Casserole with
Water Chestnuts
57
Quick and Easy
Chicken Pot Pie
58
Casseroles
49
Crab-Shrimp Bake
Cooks in 8 minutes
Ingredients
Baked Chicken Salad
Cooks in 16 minutes
Toast nuts quickly in your
Advantium oven. Place 1 cup
slivered almonds on the metal
tray. Use the Nuts, Roasted
preprogrammed SpeedCook
algorithm.
Ingredients
2 cups buttery cracker crumbs
1⁄ 4 cup butter, melted
21⁄ 2 cups finely chopped cooked chicken
1 cup thinly sliced celery
3⁄ 4 cup shredded carrots
1⁄ 2 cup chopped onion
1⁄ 2 cup slivered almonds, toasted
1 (103⁄ 4-oz.) can cream of chicken soup
2⁄ 3 cup mayonnaise
1⁄ 4 teaspoon salt
Preparation
Combine cracker crumbs and butter; mix
well and set aside. Combine chicken, celery,
carrots, onion, almonds, soup, mayonnaise
and salt; spoon into a 11⁄ 2-quart round
casserole. Place dish on metal tray. Cook
for 16 to 18 minutes at U=5, L=10, M=5,
C=10 or until golden brown and bubbly. Top
with crumb mixture during last 3 minutes of
cooking time. Serve with biscuits, if desired.
Makes 6 servings.
50
C ASSEROLES
11⁄ 2 cups buttery cracker crumbs
2 tablespoons butter, melted
1 cup sliced fresh mushrooms
1⁄ 2 cup chopped celery
1⁄ 4 cup finely chopped onion
2 tablespoons butter
1 (6-oz.) pkg. long grain and wild rice,
cooked
2 (41⁄ 2-oz.) cans shrimp, drained
1 (6-oz.) can crabmeat, drained and flaked
1 (103⁄4-oz.) can cream of mushroom soup
1
1
(2-oz.) jar sliced pimiento, drained
tablespoon lemon juice
Preparation
Combine cracker crumbs and 2 tablespoons
melted butter; set aside.
Cook mushrooms, celery and onion in
remaining butter for 4 to 5 minutes or until
crisp-tender. Combine rice, mushroom
mixture, shrimp, crabmeat, soup, pimiento
and lemon juice. Spoon mixture into a
lightly greased, 2-quart round casserole.
Place dish on metal tray. Cook for 8 to 10
minutes at U=5, L=10, M=5, C=10 or until
bubbly. Top with crumb mixture during last
4 minutes of cooking time. Makes
6 servings.
Scalloped Ham
and Potatoes
Cooks in 19 minutes
Ingredients
1⁄ 4
cup dry bread crumbs
2 tablespoons snipped fresh parsley
1 tablespoon butter, melted
1 (8-oz.) pkg. diced cooked ham
(11⁄ 2 cups)
1⁄ 2 cup chopped onion
1⁄ 2 cup chopped green pepper
1 (2-oz.) jar sliced pimiento, drained
4 medium potatoes, peeled and thinly
sliced (4 cups)
1 (103⁄4-oz.) can Cheddar cheese soup
1⁄ 2
cup milk
Preparation
Combine bread crumbs, parsley and butter;
blend well and set aside. Combine ham,
onion, green pepper and pimiento; stir to
combine. In a 21⁄ 2-quart oval casserole,
layer half of ham mixture and half of
potatoes. Repeat layers. Combine soup
and milk; pour over potatoes. Cover. Place
dish on metal tray. Cook for 19 to 20
minutes at U=5, L=10, M=8, C=10 or until
lightly browned. Uncover and sprinkle with
reserved crumb mixture after 17 minutes of
cooking time. Let stand 10 minutes. Makes
6 servings.
Variations
This dish would be just as delicious made
with cream of mushroom or celery soup.
Serve with melon wedges, corn muffins and
strawberry sundaes for dessert.
Spanish Rice
Cooks in 8 minutes
Ingredients
1
2
1
1
1
1
1⁄ 2
1⁄ 4
lb. lean ground beef
(141⁄ 2-oz.) cans tomatoes, chopped and
undrained
cup instant rice
tablespoon instant minced onion
tablespoon chili powder
teaspoon sugar
teaspoon salt
teaspoon pepper
To chop canned tomatoes easily,
use kitchen shears to snip
tomatoes into pieces while
still in the can.
Preparation
Cook ground beef until browned; drain. In
2-quart round casserole, combine beef,
tomatoes, rice, onion, chili powder, sugar,
salt and pepper; mix thoroughly. Cover.
Place dish on metal tray. Cook for 8 to 9
minutes at U=10, L=10, M=7, C=8 or until
liquid is absorbed. Stir before serving.
Makes 4 to 6 servings.
Casseroles
51
S p i c y W i l d R i c e C a ss e r o l e
Cooks in 18 minutes
Ingredients
Tamale Pie
Cooks in 12 minutes
Ingredients
1 lb. lean ground beef
1⁄ 2 cup chopped onion
1 (151⁄ 4-oz.) can whole kernel corn,
drained
1 cup chunky salsa
1 (6-oz.) can tomato paste
1 (21⁄ 4-oz.) can sliced ripe olives, drained
2 teaspoons chili powder
1⁄ 2 teaspoon salt
1 (81⁄ 2-oz.) package corn muffin mix
1⁄ 3 cup milk
1 egg
Preparation
Cook beef and onion until meat is browned;
drain well. In a bowl, combine meat
mixture, corn, salsa, tomato paste, olives,
chili powder and salt. Spoon into a 2-quart
oblong baking dish.
In a small bowl, combine muffin mix, milk
and egg; stir just until moistened. Spread
mixture over meat. Place dish on metal
tray. Cook for 12 to 14 minutes at
U=1, L=10, M=5, C=10 or until top is
golden brown. Makes 6 servings.
52
C ASSEROLES
1 lb. hot bulk pork sausage
1⁄ 2 cup chopped onion
1⁄ 2 cup chopped celery
1⁄ 2 cup sliced fresh mushrooms
1⁄ 2 cup chopped green pepper
11⁄ 2 cups water
1 (103⁄4-oz.) can cream of mushroom
soup
1 (6-oz.) pkg. long grain and wild rice
1 cup shredded Cheddar cheese
1⁄ 4
teaspoon pepper
Preparation
Cook sausage, onion, celery, mushrooms
and green pepper until sausage is browned
and vegetables are tender; drain. Stir
in water, soup, rice, cheese and pepper.
Spoon mixture into a lightly greased
2-quart round casserole; cover. Place dish
on metal tray. Cook for 18 to 20 minutes
at U=10, L=10, M=7, C=8 or until bubbly.
Makes 8‑servings.
Variations
For an easy recipe variation, use an 8.8-oz.
package of long grain and wild ready rice
with only 2 tablespoons of water instead
of 11/2 cups. Reduce cooking time to 10 to
12 minutes.
Four Cheese Pasta
with Italian Sausage
and Pepperoni
Cooks in 10 minutes
Ingredients
1
1
1
1⁄ 2
1⁄ 2
lb. bulk Italian sausage
cup chopped onion
cup chopped green pepper
teaspoon Italian herb seasoning
teaspoon salt
1⁄ 2
teaspoon garlic pepper
(14-oz.) jar pizza sauce
(7-oz.) pkg. macaroni, cooked and
drained
(3-oz.) pkg. pepperoni, chopped
cup shredded four-cheese pizza blend
1
1
1⁄ 2
1
Preparation
Cook sausage, onion and green pepper
until meat is browned; drain well. Add
Italian herb seasoning, salt, pepper, pizza
sauce and macaroni; stir to combine. Spoon
mixture into a 2-quart round casserole;
cover. Place dish on metal tray. Cook for 10
to 11 minutes at U=7, L=10, M=7, C=10 or
until bubbly. Uncover, stir and sprinkle with
pepperoni and cheese after 8 minutes of
cooking time. Makes 6 servings.
Chicken-Asparagus
C a ss e r o l e
Cooks in 19 minutes
Ingredients
1
1
1
2
1
1⁄ 2
1⁄ 4
1⁄ 4
1⁄ 2
1⁄ 2
1⁄ 4
(10-oz.) pkg. frozen asparagus spears,
thawed and well drained
(8-oz.) can sliced water chestnuts,
drained
cup sliced celery
cups chopped cooked chicken
(10 3⁄ 4-oz.) can cream of chicken soup
cup sour cream
cup dry sherry
cup milk
teaspoon salt
cup chopped toasted almonds
cup grated Parmesan cheese
Serve this tasty casserole
at a special luncheon. The menu
could include fresh fruit salad,
miniature cinnamon muffins
and lemon tarts purchased
from the bakery.
Preparation
Layer asparagus, water chestnuts, celery
and chicken in an 8-inch square baking
dish. Combine soup, sour cream, sherry,
milk and salt; mix well. Spoon over chicken.
Place dish on metal tray. Cook for 19 to 21
minutes at U=3, L=10, M=5, C=10. Top with
chopped almonds and grated cheese with
2 minutes of cooking time remaining.
Makes 6 servings.
Casseroles
53
Turkey Tetrazzini
Cooks in 17 minutes
Ingredients
1⁄ 4
Favorite
Hamburger-Cheese
C a ss e r o l e
Microwaving can make short
Cooks in 17 minutes
work of browning ground
Ingredients
beef. Crumble ground beef in a
microwave-safe colander.
Place the colander in a round
glass casserole. Place dish on
glass tray. Microwave at high (10)
for 6 to 8 minutes (for 1 pound)
or until no pink color remains.
The beef cooks and drains in one
simple step.
11⁄ 2 lbs. lean ground beef
2 (8-oz.) cans tomato sauce
21⁄ 2 teaspoons sugar
1 teaspoon garlic salt
1⁄ 4 teaspoon pepper
1 (8-oz.) pkg. cream cheese, softened
1 (8-oz.) carton sour cream
1⁄ 2 cup thinly sliced green onion
1 (8 oz.) pkg. wide noodles,
cooked and drained
1
1 ⁄ 2 cups shredded sharp Cheddar cheese
Preparation
Cook ground beef until browned; drain
well. Add tomato sauce, sugar, garlic salt
and pepper; stir to combine and set aside.
Combine cream cheese and sour cream; stir
until smooth. Stir in onion. In a 21⁄ 2-quart
oblong baking dish, layer noodles, ground
beef mixture and cream cheese mixture.
Place dish on metal tray. Cover. Cook for
17 to 18 minutes at U=3, L=10, M=7, C=10
or until bubbly. Uncover and sprinkle with
shredded cheese with 2 to 3 minutes of
remaining cooking time. Makes 6 servings.
54
Casseroles
cup butter, melted
cup all-purpose flour
11⁄ 4 cup chicken broth
11⁄ 4 cup half & half
4 cups chopped, cooked turkey
3 cups cooked spaghetti (about 5 oz.
uncooked)
1 (4-oz.) can sliced mushrooms, drained
1 (2-oz.) jar sliced pimiento, drained
1⁄ 4
1⁄ 2
1⁄ 4
1⁄ 4
1⁄ 4
teaspoon salt
teaspoon pepper
teaspoon nutmeg (optional)
cup grated Parmesan cheese
Preparation
In a glass bowl, combine butter and flour.
Gradually add broth and half & half, stirring
until smooth. Place dish on glass tray.
Microwave at medium high (7) for 4 to 6
minutes or until thickened, stirring twice.
In a large bowl combine turkey, spaghetti,
mushrooms, pimiento, salt, pepper, nutmeg
and sauce; blend well and pour into 3quart ceramic casserole. Cover. Place dish
on metal tray. Cook for 17 to 18 minutes
at U=7, L=10, M=5, C=10 or until bubbly,
stirring after 5 minutes. Uncover, stir and
sprinkle with cheese during last 2 minutes
of cooking time. Makes 6 servings.
Variations
This popular casserole can be made
with leftover turkey or chicken. For a
tasty variation, replace half the turkey
with chopped cooked ham. Serve Turkey
Tetrazzini with steamed broccoli and
crunchy apple salad. An easy dessert of
orange sherbet and gingersnaps completes
the meal.
C l a ss i c L a s a g n a
Cooks in 16 minutes
Ingredients
1⁄ 2
1
1⁄ 2
1
2
1
1
1
1⁄ 2
6
pound bulk pork sausage
cup sliced fresh mushrooms
cup chopped onion
clove garlic, minced
cups spaghetti sauce
teaspoon sugar
egg, beaten
cup ricotta cheese
cup grated Parmesan cheese, divided
lasagna noodles, cooked and drained
11⁄ 4 cups shredded mozzarella cheese
Preparation
Cook sausage, mushrooms, onion and
garlic until sausage is browned; drain. Add
spaghetti sauce and sugar; blend well. In
a small bowl, combine egg, ricotta cheese
and 1⁄ 4 cup Parmesan cheese; blend well
and set aside.
Arrange 3 lasagna noodles in a greased
2-quart oblong baking dish. Spread with
half of the ricotta cheese mixture. Spoon
half of sauce over cheese. Sprinkle with
half of mozzarella cheese. Repeat layers
of noodles, ricotta cheese mixture and
sauce. Place dish on metal tray. Cook for
16 minutes at U=0, L=10, M=7, C=6. Top
with remaining Parmesan and mozzarella
cheeses and continue cooking for 2 to 3
minutes or until bubbly. Let stand for
10 minutes. Makes 6 servings.
Variations
Ground beef or turkey can be substituted
for sausage, if desired. For a creamier
cheese layer, try small curd cottage cheese
in place of ricotta.
Italian Beef and
R i c e C a ss e r o l e
Cooks in 16 minutes
Ingredients
1
1
1⁄ 2
1⁄ 2
1
1
1
1
2
1⁄ 2
1⁄ 2
1
lb. lean ground beef
cup chopped onion
cup chopped green pepper
cup chopped celery
cup cooked rice
(141⁄ 2-oz.) can tomatoes
(6-oz.) can tomato paste
(4-oz.) can mushroom pieces, drained
teaspoons Italian herb seasoning
teaspoon salt
teaspoon garlic pepper
cup shredded Cheddar cheese
Preparation
Cook beef, onion, green pepper and celery
until meat is browned and vegetables are
tender; drain well. Stir in rice, tomatoes,
tomato paste, mushrooms, Italian herb
seasoning, salt and pepper. Spoon mixture
into a 21⁄ 2-quart oval casserole. Cover.
Place dish on metal tray. Cook for
16 to 17 minutes at U=10, L=10, M=7,
C=8 or until bubbly. Uncover and top with
cheese during the last minute of cooking
time. Makes 6 servings.
Casseroles
55
E n c h i l a d a C a ss e r o l e
Cooks in 19 minutes
Ingredients
1 lb. lean ground beef
1⁄ 2 cup chopped onion
1 (11-oz.) can corn with red and
green‑peppers, drained
1 (10-oz.) can enchilada sauce
(hot or mild)
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chilies,
drained
1⁄ 2 cup picante sauce
1⁄ 2 teaspoon oregano
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon pepper
8 (6-inch) corn tortillas, divided
1 cup shredded Cheddar-Monterey Jack
cheese blend, divided
Preparation
Cook ground beef and onion until beef
is browned; drain. Stir in corn, enchilada
sauce, tomato sauce, chilies, picante
sauce, oregano, salt and pepper. Place
four tortillas in bottom of a lightly greased
9x13 baking dish, arranging so that tortillas
extend 1 inch up sides of dish. Pour half of
meat mixture over tortillas; top with half of
cheese. Repeat layers of tortillas and meat
mixture. Place dish on metal tray. Cook for
19 to 20 minutes at U=1, L=5, M=8, C=6
or until hot and bubbly. Top with remaining
cheese during last 1 minute of cooking
time. Makes 6 servings.
Variations
Add a little heat to this Mexican-style
dish by using hot enchilada and picante
sauces plus a dash of ground red pepper.
Flour tortillas may be substituted for corn
tortillas, if desired.
56
Casseroles
Chile Con Carne
with Noodles
Cooks in 12 minutes
Ingredients
11⁄ 2 lbs. lean ground beef
1⁄ 2 cup chopped onion
1⁄ 2 cup chopped green pepper
2 cups shredded Cheddar cheese
6 oz. egg noodles, cooked and drained
1 (15-oz.) can chili beans
1 (8-oz.) can tomato sauce
1 tablespoon chili powder
1⁄ 2 teaspoon cumin
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon pepper
Sliced ripe olives (optional)
Preparation
Cook ground beef, onion and green pepper
until beef is browned; drain. In 21⁄ 2-quart
oval casserole, combine beef mixture,
cheese, noodles, beans, tomato sauce,
chili powder, cumin, salt and pepper. Cover.
Place dish on metal tray. Cook for 12 to 15
minutes at U=3, L=10, M=5, C=10 or until
bubbly, stirring after 8 minutes. Garnish
with sliced ripe olives, if desired. Makes
8 servings.
Variations
For a spicier version of this recipe, add
1 seeded and chopped jalapeño pepper.
Always wear rubber gloves when chopping
hot peppers to avoid skin irritation.
T u n a - N o o d l e C a ss e r o l e
with Water Chestnuts
Cooks in 25 minutes
Ingredients
1
1⁄ 4
2
1
1
1
1
1
1⁄ 2
2
3⁄ 4
cup buttery cracker crumbs
cup butter, melted
teaspoons parsley flakes
(8-oz.) pkg. medium egg noodles,
cooked and drained
(12-oz.) can water-pack tuna, drained
(8-oz.) can sliced water chestnuts,
drained
cup chopped onion
teaspoon salt
teaspoon pepper
(103⁄ 4-oz.) cans cream of mushroom
soup
cup milk
The addition of sliced water
chestnuts gives a pleasing crunch
to the texture of this old favorite.
Remember to add the crumb
mixture during the last 5 minutes
of cooking time for a perfect
golden brown topping.
Preparation
Combine cracker crumbs, butter and parsley
flakes; set aside. In a large bowl, combine
noodles, tuna, water chestnuts, onion, salt
and pepper. Combine soup and milk; stir
until smooth. Pour over noodle mixture;
combine thoroughly. Spoon mixture into
a lightly greased 2-quart round casserole.
Place dish on metal tray. Cook for 25 to 28
minutes at U=1, L=10, M=4, C=10 or until
bubbly. Top with crumb mixture during last
5 minutes of cooking time. Makes
8 servings.
Casseroles
57
Preparation
In a medium bowl, combine chicken,
vegetables, onion and pimiento. Combine
soup, 1⁄ 2 cup milk, thyme and pepper; stir
until smooth. Pour over chicken mixture;
stir to combine. Spoon mixture into a 7x11 baking dish. Quick and Easy
Chicken Pot Pie
Cooks in 17 minutes
Ingredients
Keep your pantry stocked with
staples. Canned soups, baking
mix, pasta, tomato sauce, canned
tuna, pasta sauces and seasoning
mixes can help make last minute
meal preparation a snap.
58
Casseroles
2
1
cups chopped cooked chicken
(10-oz.) pkg. frozen mixed vegetables,
thawed
1⁄ 2 cup chopped onion
1 (2-oz.) jar sliced pimiento, drained
1 (103⁄4-oz.) can cream of chicken soup
1⁄ 2 cup milk
1⁄ 4 teaspoon thyme
1⁄ 8 teaspoon pepper
1 cup baking mix
1⁄ 2 cup milk
1 egg
Combine baking mix, 1⁄2 cup milk and egg;
stir to blend. Pour evenly over chicken
mixture. Place dish on metal tray. Cook for
17 to 19 minutes at U=1, L=10, M=5, C=10
or until golden brown. Let stand for
5 minutes. Makes 6 servings.
Stews
Spicy Pork and Sweet Potato Stew –
recipe page 60
Beef Burgundy
60
Spicy Pork and
Sweet Potato Stew
60
Classic Beef Stew
61
Southwest Chili
61
Chicken and Shrimp
Jambalaya
62
Spanish -Style Chicken
62
Meatball and
Vegetable Supper
63
Summer Garden Stew
63
Herbed Beef Stew
64
Stews
59
Spicy Pork and
Sweet Potato Stew
Cumin is frequently used in
Cooks in 27 minutes
Mexican cooking. But its earthy,
Ingredients
nutty aroma and slightly bitter,
spicy flavor complement many
foods. Cumin keeps its flavor best
Beef Burgundy
Cooks in 36 minutes
when stored as whole seed in
Ingredients
an airtight container. For fullest
1
flavor, grind or crush the seeds
just before adding to a recipe.
Herbes de Provence contains an
assortment of herbs most
commonly used in the cooking of
southern France. The mixture
contains basil, fennel seed,
lavender, marjoram, summer
savory, thyme and sage. It is
usually packed in tiny clay
crocks and sold in the spice
section of large supermarkets or
3
1
lb. beef stew meat,
cut into 1⁄ 2-inch cubes
shallots, quartered
large carrot, cut into 1⁄ 4-inch slices
3 cloves garlic, minced
3 slices bacon, diced
11/2 cups burgundy
1/2 cup water
1/2 teaspoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
11/2 cups sliced fresh mushrooms
3 tablespoons all-purpose flour
3 tablespoons water
Cooked noodles (optional)
Preparation
In a 21⁄ 2-quart oval casserole, combine beef,
shallots, carrot, garlic and bacon. Place dish
on glass tray. Microwave at high (10) for
12 to 14 minutes, stirring every 5 minutes.
Drain.
gourmet shops.
Add wine, water, herbes de Provence,
salt and pepper to beef mixture; cover.
Place dish on metal tray. Cook for 24 to 25
minutes at U=8, L=10, M=4, C=10. Dissolve
flour in water. Stir. Add flour mixture
and mushrooms to stew mixture after 20
minutes cooking time. Serve over noodles,
if desired. Makes 4 servings.
60
stews
1
lb. lean boneless pork, cut into
1/2-inch cubes
1 small onion, thinly sliced
1/2 cup chopped sweet red pepper
2 cloves garlic, minced
Vegetable cooking spray
2 cups peeled, cubed sweet potato
11/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon dried red pepper
2 medium apples, peeled,
cored and sliced
2 cups cooked rice
1⁄ 4 cup sliced green onion
Preparation
Combine pork, onion, sweet red pepper and
garlic in a 21⁄ 2-quart oval casserole that
has been coated with cooking spray. Place
dish on glass tray. Microwave on high (10)
for 12 minutes or until browned, stirring
occasionally; drain.
Add sweet potato, broth, salt, cumin,
allspice and pepper; cover. Place dish on
metal tray. Cook for 27 to 30 minutes at
U=5, L=10, M=7, C=8 or until meat is tender.
Stir and add apples after 20 minutes of
cooking time. Serve over rice and garnish
with sliced green onion. Makes 4 servings.
C l a ss i c B e e f S t e w
Cooks in 32 minutes
Ingredients
11⁄ 2 lbs. beef stew meat,
cut in 1⁄ 2-inch cubes
1 small onion, thinly sliced
1 clove garlic, minced
21⁄ 2 cups water
1⁄ 2 (16-oz.) pkg. baby carrots
2 cups peeled, cubed potatoes
1 (13⁄ 4-oz.) pkg. dry onion-mushroom
soup mix
1⁄ 2
1⁄ 2
1⁄ 4
1⁄ 2
2
3
teaspoon thyme
teaspoon salt
teaspoon pepper
(16-oz.) pkg. frozen cut green beans,
thawed
tablespoons cornstarch (optional)
tablespoons water (optional)
Preparation
Coat a 4-quart oval casserole with
vegetable cooking spray; place beef, onion
and garlic in casserole. Place dish on metal
tray. Cook for 6 to 7 minutes at U=10, L=10,
M=2, C=10 or until browned. Drain.
Add water, carrots, potatoes, soup mix,
thyme, salt and pepper; cover. Place dish on
metal tray. Cook for 26 to 27 minutes
at U=8, L=10, M=4, C=10. Add green
beans and stir after 20 minutes of cooking
time. If desired, dissolve cornstarch in
water and stir into stew mixture with
2 minutes remaining to thicken stew.
Makes 6 servings.
Southwest Chili
Cooks in 17 minutes
Ingredients
2
2
2
2
2
1
1
2
2
1
1⁄ 4
lbs. lean ground beef
cups chopped onion
cloves garlic, minced
(28-oz.) cans tomatoes
(15-oz.) cans pinto beans,
rinsed and drained
(8-oz.) can tomato sauce
(4-oz.) can chopped green chilies
tablespoons chili powder
teaspoons cumin
teaspoon salt
teaspoon ground red pepper
Sour cream (optional)
Chopped green onions (optional)
When buying meat, look for meat
cuts that have the most lean
meat and least amount of waste
for the money. Less expensive
cuts, such as stew meat, should
have a minimum amount of
gristle, fat or bone.
Preparation
In a 4-quart oval casserole, place beef,
onion and garlic. Place dish on glass tray.
Microwave on high (10) for 5 to 7 minutes
until meat is browned, stirring twice to
crumble beef. Drain well.
Add tomatoes, beans, tomato sauce, chilies,
chili powder, cumin, salt and pepper to meat
mixture; stir to combine. Cover. Place dish
on metal tray. Cook for 17 to 19 minutes at
U=10, L=10, M=10, C=10 or until hot and
bubbly. Stir after 10 minutes of cooking time.
Ladle into bowls and top with sour cream
and onions, if desired.
Stews
61
Spanish-Style Chicken
Cooks in 21 minutes
Ingredients
4
Jambalaya gets its name from the
(4-oz.) skinless, boneless chicken
breasts, cut into 2-inch cubes
1 cup instant rice
1 (15-oz.) can tomato sauce
11⁄ 4 cups chicken broth
2 tablespoons dry sherry
1⁄ 4 teaspoon salt
1⁄ 4 teaspoon chili powder
1⁄ 4 teaspoon garlic powder
and the African “ya” meaning
Chicken and
Shrimp Jambalaya
“rice.” Modern adaptations of
Cooks in 30 minutes
the original dish may feature
Ingredients
1⁄ 2
1⁄ 2
Preparation
French “jambon” meaning “ham”
spicy sausage, kielbasa, shrimp
or crawfish in place of or in
combination with the ham.
Saffron is the world’s most
expensive spice. Fortunately, a
little of this pungent, aromatic
spice goes a long way. It can be
purchased in powdered form or
as threads. The threads should be
crushed just before using.
lb. smoked sausage, halved
lengthwise and sliced
1
1 ⁄ 2 cups finely chopped onion
1 cup chopped green pepper
11⁄2 cups uncooked long-grain rice
1⁄ 2 teaspoon thyme
1⁄ 2 teaspoon pepper
1⁄ 8 teaspoon ground red pepper
2 (141⁄ 2-oz.) cans Cajun-seasoned
tomatoes
2 cups chicken broth
1 cup water
1 (9-oz.) pkg. frozen pre-cooked
chopped chicken, thawed
1⁄ 2 lb. medium shrimp,
peeled and deveined
1⁄ 4 cup snipped fresh parsley (optional)
Preparation
In a 4-quart oval casserole, combine
sausage, onion, green pepper, rice, thyme,
pepper, red pepper, tomatoes, broth and
water; cover. Place dish on metal tray.
Cook at U=5, L=10, M=7, C=10 for 30 to
32 minutes or until done. Add shrimp and
chicken after 25 minutes of cooking time.
Sprinkle with parsley before serving, if
desired. Makes 6 to 8 servings.
62
stews
1⁄ 4
1⁄ 4
teaspoon saffron
(10-oz.) pkg. frozen peas, thawed
cup sliced stuffed olives
In a 21⁄ 2-quart oval casserole, combine
chicken, rice, tomato sauce, broth, sherry,
salt, chili powder, garlic powder and
saffron; cover. Place dish on metal tray.
Cook for 21 to 23 minutes at U=8, L=10,
M=8, C=10 or until chicken is done and rice
is tender. Stir and add peas and olives after
17 minutes of cooking time. Makes
6 servings.
Meatball and
Vegetable Supper
Cooks in 18 minutes
Ingredients
11/2 lbs. lean ground beef
3/4 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh broccoli florets
1 (8-oz.) pkg. sliced fresh mushrooms
1 small onion, thinly sliced
1/2 (16-oz.) pkg. frozen sliced carrots
1 (141⁄ 2-oz.) can vegetable broth
11/2 cups water
1/4 teaspoon thyme
Preparation
In a bowl, combine beef, bread crumbs,
parsley, Worcestershire sauce, marjoram,
salt and pepper; blend thoroughly. Shape
mixture into 18 meatballs. Place in a
4-quart oval casserole. Place dish on
metal tray. Cook for 6 to 8 minutes at
U=10, L=7, M=4, C=10 or until done; drain
well and wipe drippings out of casserole
with paper towel. Return meatballs to
dish; add mushrooms, onion and carrots.
Combine broth, water and thyme; pour over
vegetables. Cover. Place dish on metal tray.
Cook for 12 to 13 minutes at U=8, L=10,
M=7, C=8 or until vegetables are
crisp-tender. Add broccoli and stir during
last 6 minutes of cooking time. Makes
6 servings.
Summer Garden Stew
Cooks in 15 minutes
Ingredients
2
1
1
1
1⁄ 2
1⁄ 2
1
1
1
1
small zucchini (about 1 lb.), cubed
large potato, peeled and cubed
cup grated carrots
small onion, coarsely chopped
small head cabbage, thinly sliced
cup chicken broth
(10 3⁄ 4-oz.) can cream of celery soup
cup shredded Cheddar cheese
(4-oz.) can mushroom pieces
lb. smoked sausage,
sliced 1⁄ 2 inch thick
Plan your menu around fresh
produce from the local farmers’
market. Serve this colorful
stew with sliced tomatoes
garnished with fresh basil and
fresh peach cobbler.
Preparation
In a 3-quart ceramic casserole, place
zucchini, potato, carrots, onion, cabbage
and chicken broth; cover. Place dish on
metal tray. Cook for 11 to 13 minutes at
U=5, L=10, M=10, C=10, stirring after
half of cooking time; drain well. Add
soup and cheese; stir until well blended.
Stir in mushrooms and sausage; cover.
Cook for 4 to 5 minutes at U=5, L=10,
M=10, C=10 until thoroughly heated.
Makes 4 to 6 servings.
Stews
63
Preparation
Herbed Beef Stew
Cooks in 27 minutes
Ingredients
1
Brussel sprouts are a member
of the cabbage family. They are
an excellent source of vitamins
A and C and contain some iron,
as well. When purchasing, look
for heads that are compact and
bright green in color. Brussel
sprouts should be cooked just
until tender. Overcooking results
in a strong flavor.
64
Stews
1
lb. beef stew meat,
cut into 1⁄ 2-inch cubes
Vegetable cooking spray
cup coarsely chopped onion
21⁄ 2 cups water
1⁄ 2 cup dry red wine
1 cup peeled, seeded and coarsely
chopped acorn squash
1 cup sliced parsnips
1⁄ 2 cup coarsely chopped dried cranberries
11⁄ 2 teaspoons instant beef bouillon
granules
1⁄ 2 teaspoon rosemary, crushed
1⁄ 2 teaspoon thyme
1⁄ 4 teaspoon pepper
1 cup halved fresh Brussel sprouts
Cooked rice
Coat a 21⁄ 2-quart oval casserole with
vegetable cooking spray; place beef and
onion in casserole. Place dish on metal
tray. Cook for 7 to 9 minutes at U=10, L=10,
M=2, C=10, stirring after 4 minutes; drain.
Add water, wine, squash, parsnips,
cranberries, bouillon, rosemary, thyme and
pepper; cover. Place dish on metal tray.
Cook for 20 to 21 minutes at U=8, L=10,
M=5, C=10, or until meat and vegetables
are tender, stirring occasionally. Add
Brussel sprouts during last 5 minutes
of cooking time. Spoon rice into serving
bowls; ladle stew over rice to serve. Makes
4 servings.
Brunch
Asparagus and
Cheese Bake
66
Garlic Cheese Grits
66
French Toast with
Raspberry Orange Sauce 67
Asparagus and Cheese Bake –
recipe page 66
Saucy Scrambled
Egg Bake
68
Breakfast Cheese
Pizza
69
Vegetable Frittata
69
Ham and Egg
Casserole
70
Five Cheese
Noodle Casserole
70
Corn and
Cheese Souflee
71
Crustless
Spinach Quiche
71
Cheese and Hash
Brown Casserole
72
Classic Macaroni
and Cheese
72
Brunch
65
Garlic Cheese Grits
Cooks in 20 minutes
Ingredients
Asparagus and
Cheese Bake
Cooks in 24 minutes
Ingredients
For a casserole with a nuttier
flavor and heartier texture, use
stone-ground grits in this recipe.
Cook stone-ground grits according
to package directions.
8 slices white bread
1 (12-oz.) can asparagus spears, drained
and cut into 2-inch pieces
2 cups shredded Cheddar cheese
4 eggs, beaten
2 cups milk
2 tablespoons finely chopped onion
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon dry mustard
1⁄ 8 teaspoon ground red pepper
Preparation
Remove crusts from bread and cut into
cubes. Place half the bread cubes in a
lightly greased 2-quart oblong baking
dish; top with asparagus and sprinkle with
cheese. Add remaining bread cubes.
Combine eggs, milk, onion, salt, dry mustard
and pepper; blend well and pour over
casserole. Let stand 20 minutes. Place dish
on metal tray. Cook for 24 to 26 minutes at
U=1, L=10, M=3, C=10 or until center is
set and top is lightly browned. Let stand
5 minutes before serving. Makes 6 servings.
66
Brunch
3 cups hot water
3⁄ 4 cup quick-cooking grits
3⁄ 4 teaspoon salt
2 cups shredded sharp Cheddar cheese,
divided
5 tablespoons butter, sliced
2 eggs
Milk
1⁄ 4 teaspoon garlic powder
Dash hot pepper sauce
Preparation
In a 3-quart ceramic casserole, combine
water, grits and salt. Place dish on glass
tray. Microwave at high (10) for 9 to 12
minutes or until thickened and bubbly; stir
after 5 minutes. Add 11⁄ 2 cups cheese and
butter; stir until melted.
In a 1-cup measuring cup, beat eggs. Add
enough milk to total 3⁄ 4 cup; stir in garlic
powder and hot pepper sauce. Quickly stir
egg mixture into grits. Pour mixture into a
well-greased 2-quart oblong baking dish;
sprinkle with remaining cheese. Place dish
on metal tray. Cook for 11 to 13 minutes at
U=4, L=10, M=3, C=8 or until knife inserted
in center comes out clean. Let stand 5
minutes. Makes 6 servings.
French Toast with
Raspberry Orange Sauce
Cooks in 7 minutes
Ingredients
3
1
2
2
1⁄ 2
1⁄ 4
1⁄ 8
10
eggs
cup milk
tablespoons sugar
teaspoons vegetable oil
teaspoon vanilla
teaspoon cinnamon
teaspoon nutmeg
slices French bread, 1-inch thick
Powdered sugar
Preparation
In a large bowl, combine eggs, milk, sugar,
oil, vanilla, cinnamon and nutmeg; beat
until blended. Arrange bread slices in a
13x9-inch baking dish. Pour egg mixture
evenly over bread; lift and move slices until
liquid is absorbed. Cover and refrigerate
overnight.
Raspberry-Orange Sauce
Thaw a 10-oz. pkg. of frozen raspberries
in syrup; drain and reserve syrup. Set
raspberries aside. Add water to syrup to
make 3⁄ 4 cup. In 1-quart round casserole,
combine syrup mixture, 1⁄ 3 cup seedless
raspberry jam and 1 tablespoon cornstarch;
stir until smooth. Place dish on glass tray.
Microwave at high (10) for 3 to 4 minutes
or until thickened, stirring after 2 minutes.
Stir in raspberries, 1 (11-oz.) can mandarin
oranges, draine, and 2 teaspoons grated
orange rind.
For those watching their
cholesterol intake, use an egg
substitute in place of the whole
eggs called for in the recipe. Cut
the calories by eliminating the
Raspberry-Orange Sauce. Instead,
sprinkle the toast with powdered
sugar and fresh raspberries.
Remove from refrigerator. Place slices of
bread on well-greased metal tray. Cook for
7 to 8 minutes at U=10, L=10, M=0, C=10
or until golden brown. Turn bread over after
5 minutes of cooking time. Sprinkle with
powdered sugar. Serve with RaspberryOrange Sauce. Makes 4 to 6 servings.
Brunch
67
Preparation
Saucy Scrambled
E gg B a k e
Cooks in 17 minutes
Ingredients
Make this tasty egg casserole
2
8
a day ahead and invite friends
1⁄ 2
over for an easy-to-do brunch.
They’ll enjoy a menu of cranberry
juice, Saucy Scrambled Egg Bake,
cinnamon-nut muffins and baked
fruit compote.
68
Brunch
tablespoons butter
eggs, beaten
cup evaporated milk
lb. bacon, cooked crisp and crumbled
1(103⁄ 4-oz.) can cream of mushroom soup
1⁄ 2 cup milk
1 (21⁄ 2-oz.) can sliced mushrooms, drained
1⁄ 4 teaspoon pepper
Snipped fresh parsley (optional)
1⁄ 2
Melt butter in large skillet. Combine eggs
and evaporated milk; add to skillet and cook
over medium heat, stirring occasionally,
until thickened but still moist. Remove from
heat and stir in bacon.
Combine soup, milk, mushrooms and
pepper; stir until smooth. In a lightly
greased 2-quart oblong baking dish, layer
half of egg mixture and half of sauce.
Repeat layers with remaining eggs and
sauce. Cover and chill 8 hours or overnight.
Remove from refrigerator and let stand at
room temperature for 30 minutes. Place
dish on metal tray. Cook for 17 to 18
minutes at U=3, L=10, M=4, C=8 or until
thoroughly heated. Sprinkle with parsley,
if desired. Makes 6 servings.
Breakfast Cheese Pizza
Cooks in 13 minutes
Ingredients
1⁄ 2
3
1
5
1
1
2
6
6
1
1⁄ 4
1⁄ 4
cup finely chopped fresh mushrooms
green onions, chopped
tablespoon butter
slices buttered bread
cup shredded Cheddar cheese
cup shredded Swiss cheese
tablespoons all-purpose flour
slices bacon, cooked and crumbled
eggs
cup milk
teaspoon salt
teaspoon pepper
Preparation
On glass tray microwave mushrooms and
onions in butter at high (10) for 1-2 minutes
or until tender; set aside. Cut bread slices in
half diagonally; arrange buttered side down
in 10-inch pie plate to form a crust. Sprinkle
mushroom mixture over bread.
In medium mixing bowl, combine cheeses,
flour and bacon; spread over mushroom
mixture. Beat together eggs, milk, salt and
pepper; pour evenly over cheese mixture.
Place dish on metal tray. Cook for 12 to 14
minutes at U=3, L=10, M=4, C=10 or until
knife inserted in center comes out clean. Let
stand 5 minutes. Makes 6 to 8 servings.
Vegetable Frittata
Cooks in 16 minutes
Ingredients
1 small onion, thinly sliced
1⁄ 2 small zucchini, thinly sliced
1⁄ 2 cup sliced fresh mushrooms
4 asparagus spears,
cut into 1⁄ 2-inch pieces
2 tablespoons butter, melted
8 eggs, beaten
1⁄ 2 cup milk
1⁄ 4 teaspoon salt
1⁄ 8 teaspoon pepper
Dash hot pepper sauce
A frittata is an Italian-style omelet
that has the ingredients mixed
with the eggs rather than folded
inside. It’s a simple but very
welcome lunch or supper dish
when served with bread sticks,
a crisp salad, fruit sorbet and
bakery cookies of your choice.
Preparation
Place onion, zucchini, mushrooms,
asparagus and butter in 9-inch deep pie
dish. Place dish on glass tray. Microwave at
high (10) for 3 to 4 minutes or until
crisp-tender.
In small mixing bowl, combine eggs, milk,
salt, pepper and hot pepper sauce; blend
well. Pour over vegetables. Place dish on
metal tray. Cook for 11 to 13 minutes at
U=3, L=10, M=4, C=10 or until center is set.
Makes 6 servings.
Brunch
69
Five Cheese Noodle
Casserole
Cooks in 23 minutes
Ingredients
Ham
a n d E gg C a s s e r o l e
Cooks in 19 minutes
Ingredients
2cups white bread cubes, crusts
removed
1 cup shredded sharp Cheddar cheese
1 (4-oz.) can sliced mushrooms, drained
1⁄ 4 cup finely chopped green onion
1 cup chopped cooked ham
4 eggs, beaten
1⁄ 2 cup milk
1 teaspoon dry mustard
1⁄ 4 teaspoon ground red pepper
Preparation
In a greased 2-quart oblong baking dish,
layer bread cubes, cheese, mushrooms
and onion. Top with ham. Combine eggs,
milk, dry mustard and pepper; pour over
casserole. Place dish on metal tray. Cook for
19 to 21 minutes at U=2, L=10, M=3, C=10
or until center is set. Let stand 5 minutes.
Makes 4 to 6 servings.
70
Brunch
1 (12-oz.) pkg. wide egg noodles, cooked
and drained
3 cups (12 oz.) shredded four-cheese
blend
1 (15-oz.) carton ricotta cheese
1 cup whipping cream
1 egg, beaten
1⁄ 4 teaspoon nutmeg
1⁄ 2
2
cup buttery cracker crumbs
tablespoons butter, melted
Preparation
Combine noodles, shredded cheese, ricotta
cheese, cream, egg and nutmeg; spoon into
a 3-quart round casserole. Cover. Place dish
on metal tray. Cook for 23 to 25 minutes
at U=1, L=10, M=4, C=10 or until lightly
browned and bubbly. Combine crumbs and
butter; uncover and sprinkle over casserole
during last 5 minutes of cooking time.
Makes 6 servings.
Corn
a n d C h e e s e S o u ff l e
Cooks in 22 minutes
Ingredients
1⁄ 4
cup butter, melted
cup all-purpose flour
1⁄ 4 teaspoon salt
1⁄ 8 teaspoon ground red pepper
11⁄ 4 cups milk
2 cups shredded sharp Cheddar cheese
1 (8-oz.) can whole kernel corn, drained
6 eggs, separated
1⁄ 4
Preparation
In 2-quart casserole, combine butter, flour,
salt and pepper. Gradually stir in milk. Place
dish on metal tray. Cook for 3 to 4 minutes
at U=10, L=10, M=5, C=8 until slightly
thickened, stirring every 2 minutes. Add
cheese and corn. Continue cooking for
2 minutes; stir to blend.
In small mixing bowl, beat egg yolks.
Stir small amount of cheese sauce into
egg yolks; return yolk mixture to sauce,
blending well. Cool slightly. In medium
bowl, beat egg whites until soft peaks form.
Fold egg whites into cheese mixture just
until blended. Pour into a greased
21⁄ 2-quart souffle dish. Place dish on
metal tray. Cook for 17 to 18 minutes at
U=1, L=10, M=3, C=8 until top is puffed and
golden and center is set. Serve immediately.
Makes 4 servings.
Crustless Spinach Quiche
Cooks in 20 minutes
Ingredients
1⁄ 2
lb. mild bulk Italian sausage
2 cups sliced fresh mushrooms
1 (12-oz.) pkg. frozen spinach souffle,
thawed
1 cup shredded Swiss cheese
3 eggs, beaten
1⁄ 2 cup half & half
1⁄ 4 teaspoon pepper
Preparation
Combine sausage and mushrooms; cook
until sausage is browned and mushrooms
are tender, stirring occasionally to crumble
sausage. Drain well. Stir in spinach, cheese,
eggs, half & half and pepper. Pour mixture
into a lightly greased 9-inch deep pie dish.
Place dish on metal tray. Cook for 20 to 22
minutes at U=2, L=10, M=3, C=10 or until
knife inserted in center comes out clean. Let
stand 5 minutes. Makes 6 servings.
Brunch
71
Classic Macaroni
and Cheese
Cooks in 6 minutes
Ingredients
Cheese and Hash Brown
Casserole
Cooks in 20 minutes
Ingredients
1⁄ 2
lb. spicy bulk pork sausage
cup finely chopped green pepper
1⁄ 3 cup finely chopped sweet red pepper
11⁄ 2 cups frozen hash brown potatoes,
thawed
1
1 ⁄ 2 cups shredded sharp Cheddar cheese
6 eggs, beaten
1 cup milk
1 teaspoon Worcestershire sauce
1⁄ 4 teaspoon salt
1⁄ 3
Preparation
Cook sausage, green pepper and red
pepper until sausage is browned, stirring
to crumble sausage; drain well. Place hash
brown potatoes in a lightly greased 2-quart
oblong baking dish; top with sausage
mixture.
Combine eggs, milk, Worcestershire sauce
and salt, stirring well; pour over sausage.
Place dish on metal tray. Cook for 20 to 22
minutes at U=1, L=10, M=3, C=10 or until
center is set. Sprinkle with cheese during
last 5 minutes of cooking time. Let stand 5
minutes. Makes 6 servings.
72
Brunch
1
2
2
1⁄ 2
1⁄ 4
1
(7-oz.) pkg. elbow macaroni
cups shredded cheese
tablespoons butter, melted
teaspoon salt
teaspoon pepper
cup milk
Preparation
Cook macaroni according to package
directions; drain. Combine hot macaroni,
cheese and butter; stir gently until
thoroughly combined. Spoon mixture into a
lightly greased 21⁄ 2-quart oval casserole.
In a small bowl, combine salt and pepper;
gradually add milk, stirring until smooth.
Pour over macaroni mixture and blend well.
Place dish on metal tray. Cook for 6 to 7
minutes at U=6, L=8, M=5, C=10 or until
golden brown. Stir with 1 minute of cook
time remaining. Makes 6 servings.
V e g e ta b les
Green Bean Casserole
74
Savory Seasoned Onions 74
Creamy Cauliflower
75
Corn Pudding
75
Cheese-Broccoli Bake
76
Cabbage Casserole
76
Zippy Zucchini
77
Zesty Tomatoes
and Squash
77
Scalloped Potatoes
78
Parmesan Potato Slices 78
Dilled Potatoes
with Cheese
79
Candied Sweet Potatoes 79
Yellow Squash Casserole 80
Spinach and Artichoke Bake
80
Eggplant Italiano
81
Lima Beans
with Bacon and Apple
81
Asparagus with
Mustard Sauce
82
Sunday Glazed Carrots
82
Vegetable Medley
83
Baked Beans
83
Three Bean Bake
84
Vegetables
73
Savory Seasoned Onions –
recipe page 74
Savory Seasoned Onions
Cooks in 9 minutes
Ingredients
2
2
2
2
2
1/2
It’s difficult to improve on an
old‑favorite, but this variation
is a flavorful change. Use 1 can
Green Bean Casserole
Cooks in 15 minutes
cream of celery soup instead
Ingredients
of mushroom soup. Replace the
2
pimiento with an 8-ounce can of
sliced water chestnuts, drained.
(16-oz.) pkgs. frozen French-style
green beans, thawed
1 (10 3/4-oz.) can cream of
mushroom soup
1/2 cup milk
1 (2-oz.) jar sliced pimiento, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3-oz.) can French-fried onions,
coarsely crushed
Preparation
Combine beans, soup, milk, pimiento, salt
and pepper. Spoon mixture into a 2-quart
oblong baking dish. Place dish on metal
tray. Cook for 15 to 16 minutes at U=6,
L=10, M=7, C=10 or until bubbly. Stir and
sprinkle with onions with 2 minutes of
cooking time remaining. Makes 8 servings.
74
Vegetables
large onions
tablespoons steak sauce
tablespoons Worcestershire sauce
tablespoons butter, melted
Dash hot pepper sauce
teaspoons grated Parmesan cheese
teaspoon garlic salt
Preparation
Cut onions in half horizontally; place cut
side up in a 11/2-quart round casserole.
Combine steak sauce, Worcestershire
sauce, butter and hot pepper sauce; drizzle
evenly over onions. Sprinkle onions with
cheese and garlic salt. Place dish on glass
tray. Microwave at High (10) for 9 minutes
or until done. Makes 4 servings.
For a pleasing carmelized variation,
top each onion with1‑teaspoon brown
sugar when onions are tender. Continue
microwaving for 30‑seconds to 1‑minute or
until sugar is melted.
Creamy Cauliflower
Cooks in 8 minutes
Ingredients
2
2
1
1/4
1/2
1
1/2
1/2
1/4
3
tablespoons butter, melted
tablespoons all-purpose flour
cup small curd cottage cheese
cup milk
cup shredded Cheddar cheese
(2-oz.) jar sliced pimiento, drained
teaspoon dill weed
teaspoon salt
teaspoon white pepper
cups cauliflower florets,
cooked crisp-tender and drained
1/4 cup corn flake crumbs
Preparation
In a 11/2-quart oval casserole, combine
butter and flour, stirring until smooth.
Add cottage cheese, milk, Cheddar cheese,
pimiento, dill weed, salt and pepper; blend
well. Stir in cauliflower. Cover. Place dish
on metal tray. Cook for 8 to 9 minutes
at U=8, L=10, M=6, C=6 or until bubbly.
Uncover, stir, and top with crumbs during
last 2 minutes of cooking time. Makes
4 to 6 servings.
Corn Pudding
Cooks in 14 minutes
Ingredients
1
3
2
2
2
(151/4-oz.) can whole kernel corn,
drained
cup milk
eggs, beaten
tablespoons butter, melted
tablespoons all-purpose flour
tablespoons sugar
1/2
teaspoon salt
1
Preparation
This recipe can be made with
1‑2/3 cups fresh corn
kernels, if desired. To choose
the freshest sweet corn,
buy‑corn that has been picked
for no more than 24 hours.
In a 11/2-quart oval casserole, combine
corn, milk, eggs, butter, flour, sugar and
salt; blend well. Place dish on metal tray.
Cook for 14 to 15 minutes at U=5, L=7,
M=4, C=7 or until center is barely set.
Makes 4 servings.
Vegetables
75
C a bb a g e C a s s e r o l e
Cooks in 18 minutes
Ingredients
8
C h e e s e - B r o cc o l i B a k e
Cooks in 15 minutes
Ingredients
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) jar processed cheese spread
1/2 cup milk
1/4
teaspoon pepper
(10-oz.) pkg. frozen chopped broccoli,
thawed
1 cup instant rice
1/2 cup chopped celery
1/4 cup chopped onion
1
Preparation
In a 2-quart oblong baking dish, combine
soup, cheese spread, milk and pepper.
Place dish on glass tray. Microwave at
high (10) for 2 to 3 minutes or until cheese
melts; blend well. To cheese mixture, add
broccoli, rice, celery and onion; blend well.
Place dish on metal tray. Cook for 13 to 15
minutes at U=3, L=8, M=4, C=8. Let stand
5 minutes. Makes 6 servings.
76
Vegetables
cups coarsely chopped cabbage
(1 small head)
1
1 /2 cups shredded carrots
4 strips bacon,
cooked crisp and crumbled
1 (10 3/4-oz.) can Cheddar cheese soup
1/2 cup milk
1/4 teaspoon salt
1 (3-oz.) can French-fried onions, crushed
Preparation
In large bowl, combine cabbage, carrots
and bacon. Combine soup, milk and salt;
stir until smooth. Pour over cabbage
mixture; stir to combine. Spoon mixture
into a 21/2-quart oval casserole; cover.
Place dish on metal tray. Cook for 18 to 20
minutes at U=6, L=8, M=7, C=8. Uncover
and top with crushed onions during last
21/2 minutes of cooking time.
Makes 6 servings.
Zesty Tomatoes
and Squash
Cooks in 7 minutes
Ingredients
2
1
1
1
1/2
1/4
2
1
2
tablespoons butter, melted
teaspoon sugar
teaspoon oregano
teaspoon seasoned salt
teaspoon basil
teaspoon garlic pepper
medium zucchini, thinly sliced
medium yellow squash, thinly sliced
small tomatoes,
each cut into 4 wedges
Preparation
In a 2-quart round casserole, combine
butter, sugar, oregano, salt, basil and
pepper. Add zucchini and yellow squash;
stir to coat thoroughly. Cover. Place dish on
glass tray. Microwave at high (10) for 7 to 8
minutes or until vegetables are tender; stir
after 4 minutes. Add tomatoes; cover and
let stand 2 minutes. Makes 4 servings.
Make sure you are purchasing
Z i pp y Z u cc h i n i
Cooks in 13 minutes
Ingredients
the freshest squash by checking
the stem end. If it’s dry, hard,
dark in color or shriveled, the
squash is not fresh.
4
cups coarsely chopped zucchini
(about 2 medium)
1/2 medium onion, thinly sliced
4 eggs, beaten
11/2 cups shredded sharp Cheddar cheese
1 (2-oz.) jar sliced pimiento, drained
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation
In an 8-inch square baking dish, place
zucchini and onion. Place dish on metal
tray. Cook for 5 minutes at U=10, L=10,
M=10, C=0; drain. Combine eggs, cheese,
pimiento, salt and pepper; pour over
vegetables. Cook for 8 to 9 minutes at
U=1, L=10, M=8, C=8 or until center is set.
Makes 4 servings.
Vegetables
77
Parmesan Potato Slices
Cooks in 14 minutes
Ingredients
Scalloped Potatoes
Cooks in 22 minutes
Ingredients
1/4
1/4
2
3
1/2
1/4
6
cup butter, melted
cup all-purpose flour
cups milk
tablespoons dried onion flakes
teaspoon salt
teaspoon pepper
medium potatoes,
peeled and thinly sliced
Paprika (optional)
Snipped fresh parsley (optional)
Preparation
In a 4-cup glass measuring cup, combine
butter and flour; gradually add milk, stirring
until smooth. Add onion flakes, salt and
pepper. Place cup on glass tray. Microwave
at high (10) for 4 to 6 minutes or until
thickened, stirring twice.
78
Vegetables
In a 2-quart oval casserole, place half
of potatoes; pour half of sauce over
potatoes. Repeat layers; cover. Place
dish on metal tray. Cook for 18 to 19
minutes at U=4, L=8, M=10, C=10
or until tender, stir with 8 minutes
of cook time remaining. Let stand,
covered, for 5 minutes. Sprinkle with
paprika and parsley before serving, if
desired. Makes 6 servings.
11/2 lbs. medium-size red skinned
potatoes, unpeeled and
sliced 1/4-inch thick
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1/2 teaspoon rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
Preparation
In large bowl, combine sliced potatoes
and butter; add cheese, rosemary, salt,
thyme and pepper; toss gently to coat
potato slices evenly. Place potatoes in a
single layer on metal tray. Cook for 14 to 15
minutes at U=10, L=10, M=0, C=10.
Makes 6 servings.
Dilled Potatoes
with Cheese
Cooks in 14 minutes
Ingredients
1
1
1⁄ 2
1⁄ 2
1⁄ 4
1⁄ 4
2
3
(101⁄ 2-oz.) can cream of celery soup
cup shredded Cheddar cheese
cup chopped green onion
teaspoon dill weed
teaspoon salt
teaspoon pepper
(16-oz.) cans sliced potatoes, drained
tablespoons shredded
Parmesan cheese
Preparation
Combine soup, cheese, onion, dill weed,
salt and pepper; blend well. Add potatoes;
stir to combine. Spoon mixture into a
11/2-quart oval casserole. Cover. Place dish
on metal tray. Cook for 14 to 15 minutes at
U=6, L=7, M=6, C=8 or until bubbly.
Stir and sprinkle with Parmesan cheese
during last 4 minutes of cooking time.
Makes 4 servings.
Candied Sweet Potatoes
Cooks in 7 minutes
Ingredients
2
(15-oz.) cans cut sweet potatoes,
drained
1/2 cup packed brown sugar
Dash nutmeg
3 tablespoons butter,
cut into small pieces
1/4 cup chopped pecans, toasted
Preparation
In a 11/2-quart oval casserole, layer half
of the potatoes, half of brown sugar, dash
nutmeg and half of butter. Repeat layers;
top with pecans. Cover. Place dish on metal
tray. Cook for 7 to 8 minutes at U=4, L=10,
M=8, C=10. Makes 6 servings.
To make this recipe with fresh
sweet potatoes, cook 2 pounds
sweet potatoes in enough boiling
water to cover for 30 minutes or
until tender; drain. Cool slightly,
then peel and cut into 1/2-inch
thick slices. Never store fresh
uncooked sweet potatoes in
the‑refrigerator. They lose
flavor and turn black in cool
temperatures.
Vegetables
79
Spinach and
Artichoke Bake
Cooks in 13 minutes
Ingredients
Yellow Squash Casserole
Cooks in 15 minutes
Ingredients
To crush crackers for the crumb
topping, place crackers in a
zip-top plastic bag; push out air
and seal. Run a rolling pin back
and forth across the bag until
crackers are crushed.
6
1/2
1/2
2
1
1
1
1/4
1
1
cups coarsely chopped yellow squash
cup finely chopped onion
cup water
teaspoons sugar
cup shredded carrots
(10 3/4-oz.) can cream of chicken soup
(3-oz.) pkg. cream cheese, softened
cup butter, melted
egg, beaten
cup buttery cracker crumbs
Preparation
In a 21/2-quart oval casserole, combine
squash, onion, water and sugar; cover.
Place dish on glass tray. Microwave at
high (10) for 5 minutes or until crisp-tender;
drain well. In same casserole, combine
squash mixture and carrots. Combine soup,
cream cheese, butter and egg; blend well.
Stir into squash-carrot mixture. Place dish
on metal tray. Cook for 10 to 11 minutes at
U=8, L=10, M=7, C=6 or until bubbly. Stir
and top with crumbs during last 2 minutes
of cooking time. Makes 6 servings.
80
Vegetables
1
1/4
2
1/3
1
(8-oz.) pkg. cream cheese, softened
cup butter, melted
tablespoons mayonnaise
cup plus 1 tablespoon milk
(141/2 oz.) can quartered
artichoke hearts, drained
2 (10-oz.) pkgs. frozen chopped spinach,
thawed and well drained
salt and pepper to taste
1/2 cup grated Parmesan cheese
Preparation
In a bowl, combine cream cheese, butter
and mayonnaise. Beat until light and fluffy.
Gradually add milk, beating until smooth.
In a 11/2-quart oval casserole, place
artichokes. Season with salt and pepper to
taste. Spread spinach on top of artichokes.
Spread cream cheese mixture evenly over
spinach. Place dish on metal tray. Cook for
13 to 14 minutes at U=5, L=10, M=5, C=10
or until bubbly. Sprinkle with Parmesan
cheese during last 5 minutes of cooking
time. Makes 6 servings.
E ggp l a n t I t a l i a n o
Cooks in 13 minutes
Ingredients
1/2
cup finely chopped onion
cup finely chopped green pepper
1/2 cup finely chopped celery
1 teaspoon olive oil
2 (8-oz.) cans tomato sauce
1/2 cup packed brown sugar
11/2 teaspoons oregano
11/2 teaspoons basil
1/2 teaspoon garlic salt
1 medium eggplant, peeled and sliced
1/8 inch thick
11/2 cups shredded Cheddar cheese,
divided
1/2
Preparation
In a 1-quart casserole, combine onion,
green pepper, celery and olive oil; cover.
Place dish on glass tray. Microwave at
high (10) for 2 to 3 minutes or until crisptender. Add tomato sauce, sugar, oregano,
basil and garlic salt; blend well. Spread 1/4
cup sauce on bottom of 7x11 baking dish.
Layer half of eggplant, half of remaining
sauce and 1/2 cup cheese. Repeat layers.
Place dish on metal tray. Cook for 11 to
12 minutes at U=4, L=10, M=10, C=10 or
until bubbly and cheese is melted. Sprinkle
with cheese during last 2 to 3 minutes of
cooking time. Makes 4 to 6 servings.
Lima Beans
with Bacon
a n d A pp l e
Cooks in 8 minutes
Ingredients
1
1/2
1/4
1/2
1/2
1/4
1/4
4
(10-oz.) pkg. frozen lima beans
cup chopped, unpeeled apple
cup chopped green pepper
cup water
teaspoon sugar
teaspoon salt
teaspoon rosemary, crushed
strips bacon,
cooked crisp and crumbled
Preparation
In a 11/2 quart round casserole, combine
lima beans, apple, green pepper, water,
sugar, salt and rosemary; cover. Place dish
on glass tray. Microwave at high (10) for
8 to 9 minutes or until done. Stir in bacon
before serving. Makes 4 servings.
Vegetables
81
Sunday Glazed Carrots
Cooks in 11 minutes
Ingredients
1 lb. carrots, sliced 1/2 inch thick
1/4 cup packed brown sugar
2 tablespoons butter
11/2 teaspoons cornstarch
2 tablespoons water
1/4 cup chopped pecans
Preparation
In a 1-quart round casserole, combine
carrots, sugar and butter; cover. Place dish
on glass tray. Microwave at high (10) for
9 minutes. Dissolve cornstarch in water;
add cornstarch mixture and pecans to
carrots. Cover. Microwave at high (10) for
2 minutes or until thickened. Stir before
serving. Makes 4 servings.
Asparagus with
Mustard Sauce
Cooks in 4 minutes
Ingredients
1/2
2
1
2
1/2
1/8
1/8
1
1/4
cup mayonnaise
tablespoons finely chopped onion
tablespoon dry white wine
teaspoons prepared mustard
teaspoon soy sauce
teaspoon ginger
teaspoon white pepper
lb. fresh asparagus spears
cup water
Preparation
Mustard Sauce: In a small bowl, combine
mayonnaise, onion, wine, mustard, soy
sauce, ginger and pepper; blend well and
set aside.
Break off woody asparagus where stems
snap easily. Arrange asparagus spears in
an 8-inch square baking dish; add water.
Cover with vented plastic wrap. Place dish
on glass tray. Microwave at high (10) for
4 to 5 minutes or until crisp-tender; drain.
Serve with Mustard Sauce. Makes 3 to
4 servings.
82
Vegetables
Vegetable Medley
Cooks in 8 minutes
Ingredients
2
2
4
1/2
1/2
1/4
cups cauliflower florets
cups broccoli florets
carrots, sliced 1/4 inch thick
cup butter, melted
teaspoon garlic salt
teaspoon lemon pepper
Preparation
In a 11/2-quart round casserole, combine
cauliflower, broccoli, carrots, butter, garlic
salt and lemon pepper; cover. Place dish on
glass tray. Microwave at high (10) for 8 to
9 minutes or until done. Let stand, covered,
for 5 minutes. Makes 6 servings.
Baked Beans
Cooks in 15 minutes
Ingredients
2
1/2
2
2
3
2
1
(16-oz.) cans baked beans
cup finely chopped onion
tablespoons catsup
tablespoons brown sugar
slices bacon,
cooked crisp and crumbled
teaspoons prepared mustard
teaspoon Worcestershire sauce
Preparation
Drain one can of beans. In a 11/2-quart
oval casserole, combine drained beans
with remaining beans, onion, catsup,
sugar, bacon, mustard and Worcestershire
sauce; stir well. Cover. Place dish on
metal tray. Cook for 15 to 16 minutes at
U=7, L=10, M=4, C=10 or until bubbly.
Makes 4 servings.
Vegetables
83
Three Bean Bake
Cooks in 13 minutes
Ingredients
(151/4-oz.) can lima beans rinsed
and drained
1 (15-oz.) can pork and beans
1 (16-oz.) can kidney beans rinsed
and drained
4 slices bacon, cooked crisp
and crumbled
1/2 cup chopped red onion
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 teaspoon dry mustard
1/8 teaspoon ground red pepper
1
Cook bacon in the microwave
oven to eliminate spattering and
turning while the bacon cooks.
Line a microwave-safe plate with
two layers of paper towels; place
up to 4 slices of bacon on paper
towels; cover with another piece
of towel. Place plate on glass
tray. Microwave at High (10)
for 45 seconds to 1 minute per
slice. To cook up to 8 slices at
one time, repeat layers of paper
towels and bacon.
Preparation
In a 11/2-quart oval casserole, combine
lima beans, pork and beans, kidney beans,
bacon, onion, sugar, vinegar, mustard and
pepper; stir well. Cover. Place dish on
metal tray. Cook for 13 to 14 minutes at
U=5, L=7, M=8, C=5 or until bubbly; stirring
after 10 minutes of cooking time.
Makes 6 to 8 servings.
Note: Navy, pinto, cannellini or butter
beans can be substituted for those in
the recipe, if preferred.
84
Vegetables
Quick Breads
Oatmeal-Orange
Coffee Cake
86
Buttermilk
Coffee Cake
86
Lemon-Glazed
Cranberry Muffins
87
Pumpkin-Nut Muffins
87
Apricot-Almond Scones 88
Oatmeal-Orange Coffee Cake –
recipe page 86
Banana Muffins
88
Apple-Walnut Muffins
89
Classic Biscuits
89
Strawberry Swirl
Coffee Cake
90
Sweet Potato Biscuits
91
Classic Corn Bread
91
Mini Pesto Focaccia
92
Parmesan
Biscuit Pockets
92
Dilled Onion and
Cottage Cheese Bread
93
Crunchy Onion
Corn Bread
93
Fennel and
Pine Nut Stuffing
94
Sausage Stuffing
94
Quick Breads
85
Oatmeal-Orange
Coffee Cake
Cooks in 16 minutes
Ingredients
The aromatic outermost skin
layer of the orange (or lemon) is
11⁄ 2 cups all-purpose flour
1 cup regular rolled oats, uncooked
1⁄ 3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄ 2 teaspoon baking soda
1⁄ 4 teaspoon salt
3⁄ 4
called the zest. It consists only
1⁄ 3
of the colored portion of the skin.
1⁄ 3
Remove the zest with a citrus
zester, vegetable peeler or fine,
hand-held grater.
1
1
1⁄ 2
1⁄ 2
1
cup ripe bananas, mashed
cup orange juice
cup butter, melted
egg, beaten
teaspoon grated orange rind
teaspoon vanilla
cup powdered sugar
tablespoon orange juice
Preparation
In large mixing bowl, combine flour, oats,
brown sugar, baking powder, cinnamon,
baking soda and salt. Combine bananas,
1⁄ 3 cup orange juice, butter, egg, orange rind
and vanilla; add to flour mixture, stirring just
until moistened. Pour batter into a lightly
greased 7x11 baking dish. Place dish on
metal tray. Cook for 16 to 18 minutes at
U=3, L=6, M=1, C=7 or until golden brown.
Cool on wire rack for 10 minutes. In small bowl, combine powdered sugar
and 1 tablespoon orange juice; stir until
smooth. Drizzle evenly over coffee cake.
Makes 9 servings. 86
Quick Breads
Buttermilk Coffee Cake
Cooks in 18 minutes
Ingredients
11⁄ 4 cups all-purpose flour
3⁄ 4 cup packed brown sugar
1⁄ 4 teaspoon salt
1⁄ 3 cup butter
1 teaspoon baking powder
1⁄ 4 teaspoon baking soda
1⁄ 4 teaspoon cinnamon
1⁄ 4 teaspoon nutmeg
2⁄ 3 cup buttermilk
1 egg, beaten
1⁄ 4 cup chopped pecans
Preparation
Combine flour, sugar, and salt. Cut in
butter with a pastry blender or fork until
crumbly; set aside 1⁄ 4 cup crumb mixture.
To remaining crumb mixture, add baking
powder, baking soda, cinnamon and
nutmeg; mix well. Add buttermilk and egg;
mix well.
Spread batter in a greased 7x11 baking
dish. Combine reserved crumb mixture and
nuts; sprinkle evenly over batter. Place dish
on metal tray. Cook for 18 to 19 minutes
at U=3, L=6, M=1. C=7 or until toothpick
inserted in center comes out clean. Serve
warm. Makes 9 servings.
Lemon-Glazed
Cranberry Muffins
Cooks in 9 minutes
Ingredients
13⁄4 cups all-purpose flour
1⁄ 2 cup coarsely chopped dried cranberries
1⁄ 3 cup sugar
1⁄ 3 cup chopped pecans
2 teaspoons baking powder
1⁄ 2 teaspoon nutmeg
1⁄ 4 teaspoon salt
1 egg, beaten
3⁄ 4
1⁄ 4
1
cup milk
cup vegetable oil
teaspoon grated lemon rind
Preparation
Grease a 6-cup or 12-cup muffin pan; set
aside. In a bowl, combine flour, cranberries,
sugar, pecans, baking powder, nutmeg
and salt. Make a well in center of mixture.
Combine egg, milk, oil and lemon rind; add
to dry mixture. Stir just until moistened.
Spoon batter into prepared pan, filling 2⁄ 3
full. Place pan on metal tray. Cook 6 muffins
for 9 to 11 minutes at U=3, L=6, M=1, C=7
or until lightly browned. Remove from pan
and cool slightly on wire rack. Repeat with
remaining batter. Cook 12 muffins for 13
to 15 minutes at U=1, L=8, M=1, C=10 or
until lightly browned. Remove from pan and
cool slightly on wire rack. Drizzle Lemon
Glaze over muffins before serving. Makes
12 muffins.
Lemon Glaze
In small bowl, combine 1⁄ 2 cup powdered
sugar and 2 to 3 teaspoons lemon juice; stir
until smooth. If necessary, add additional
lemon juice until of drizzling consistency.
Pumpkin-Nut Muffins
Cooks in 9 minutes
Ingredients
2 cups all-purpose flour
1⁄ 3 cup chopped pecans
2 teaspoons baking powder
11⁄ 2 teaspoons pumpkin pie spice
1⁄ 2 teaspoon baking soda
1⁄ 4 teaspoon salt
1 egg, beaten
3⁄ 4 cup buttermilk
3⁄ 4 cup canned pumpkin
2⁄ 3 cup packed brown sugar
1⁄ 3 cup butter, melted
For the very best muffins,
take it easy on the mixing.
After adding liquid to the dry
ingredients, stir only enough to
moisten. The batter should be
lumpy. Overmixing results in tough
muffins.
Preparation
Grease a 6-cup or 12-cup muffin pan; set
aside. In a bowl, combine flour, pecans,
baking powder, pumpkin pie spice, baking
soda and salt. Make a well in center of
mixture. Combine egg, buttermilk, pumpkin,
brown sugar and butter; add to flour
mixture. Stir just until moistened. Spoon
batter into prepared pan, filling 3⁄4 full.
Place pan on metal tray. Cook 6 muffins
for 9 to 11 minutes at U=3, L=6, M=1, C=7
or until done. Remove to wire rack to cool
slightly. Repeat with remaining batter. Cook
12 muffins for 13 to 15 minutes at U=1, L=8,
M=1, C=10 or until done. Remove to wire
rack to cool slightly. Makes 12 muffins.
Quick Breads
87
Banana Muffins
Cooks in 9 1⁄ 2 minutes
Ingredients
A p r i co t - A l m o n d S co n e s
Cooks in 7 minutes
Dried fruit will often stick to
the knife as you chop. To make
chopping easier, spray the knife
blade with vegetable cooking
spray before you begin.
Ingredients
2 cups all-purpose flour
41⁄ 2 teaspoons baking powder
1⁄ 2 teaspoon baking soda
2 tablespoons sugar
1⁄ 4 teaspoon ginger
1⁄ 4 teaspoon salt
1⁄ 2 cup butter, cut up
3⁄ 4 cup buttermilk
1 cup dried apricots, finely chopped
1 teaspoon almond extract
1 tablespoon milk
1 tablespoon cinnamon-sugar
Preparation
Combine flour, baking powder, baking soda,
sugar, ginger and salt; cut in butter with
pastry blender or fork until crumbly. Add
buttermilk, apricots and almond extract;
stir just until moistened. Turn dough out
onto a lightly floured surface; knead 5 or 6
strokes. Pat into an 8-inch circle. Cut into 8
wedges. Place about 1‑inch apart on lightly
greased metal tray. Brush with milk and
sprinkle with cinnamon-sugar. Cook for 7 to
9 minutes at U=6, L=5, M=2, C=10 or until
golden brown. Makes 8 scones.
88
Quick Breads
11⁄ 2 cups all-purpose flour
3⁄ 4 cup chopped pecans
1⁄ 2 cup regular rolled oats, uncooked
1⁄ 2 cup corn flakes
11⁄ 2 teaspoons baking powder
1 teaspoon baking soda
1⁄ 4 teaspoon salt
1 cup mashed ripe banana
1⁄ 2 cup milk
1⁄ 2 cup honey
1 egg, slightly beaten
2 tablespoons butter, melted
Preparation
Grease a 6-cup or 12-cup muffin pan; set
aside. In a large mixing bowl, combine
flour, pecans, oats, corn flakes, baking
powder, baking soda and salt; make a well
in center. Combine banana, milk, honey,
egg and butter; blend well. Add banana
mixture to flour mixture; stir just until
moistened. Spoon batter into prepared
pan, filling 3⁄4 full. Place pan on metal tray.
Cook 6 muffins for 91⁄ 2 to 101⁄ 2 minutes
at U=3 HI, L=6, M=1, C=7 or until done.
Cool slightly on wire rack. Repeat with
remaining batter. Cook 12 muffins for 12 to
14 minutes at U=1, L=8, M=1, C=10 or until
lightly browned. Remove from pan and cool
slightly on wire rack. Makes 12 muffins.
A pp l e - W a l n u t M u f f i n s
Cooks in 9 minutes
Ingredients
13⁄4 cups all-purpose flour
1⁄ 3 cup sugar
21⁄ 2 teaspoons baking powder
1⁄ 2 teaspoon cinnamon
1⁄ 4 teaspoon salt
1 egg, beaten
3⁄ 4 cup milk
1⁄ 3 cup vegetable oil
1 cup finely chopped, peeled apple
1⁄ 2
cup chopped walnuts, toasted
Preparation
Grease a 6-cup or 12-cup muffin pan; set
aside. In a bowl, combine flour, sugar,
baking powder, cinnamon and salt. Make
a well in center of mixture. Combine egg,
milk and oil; add to dry mixture. Stir just
until moistened. Gently stir in apple and 1⁄ 4
cup walnuts. Spoon batter into prepared
pan, filling 2⁄ 3 full. Sprinkle with half of
remaining walnuts. Place pan on metal tray.
Cook 6 muffins for 9 to 11 minutes at U=3,
L=6, M=1, C=7 or until lightly browned.
Remove to wire rack to cool slightly. Repeat
with remaining batter. Cook 12 muffins for
15 to 16 minutes at U=1, L=8, M=1, C=10 or
until lightly browned. Remove to wire rack
to cool slightly. Makes 12 muffins.
Classic Biscuits
Cooks in 7 minutes
Ingredients
2 cups all-purpose flour
1⁄ 4 cup sugar
1 tablespoon baking powder
1⁄ 4
1⁄ 4
1
teaspoon salt
cup butter
cup whipping cream
Preparation
In large mixing bowl, combine flour, sugar,
baking powder and salt. Cut in butter
with a pastry blender or fork until mixture
resembles coarse crumbs. Add cream; stir
until mixture forms stiff dough. Turn dough
out onto a lightly floured surface; knead
10 or 12 strokes. Roll out dough to 1⁄ 2-inch
thickness. Cut out biscuits, using a floured
21⁄ 2-inch biscuit cutter. Place biscuits on
metal tray. Cook for 7 to 8 minutes at
U=6, L=5, M=2, C=10 or until golden brown.
Makes 10 biscuits.
For tender, flaky biscuits,
handle‑the dough as little as
possible. When adding liquid
to the flour mixture, stir just
until flour is moist. Too much
stirring makes biscuits tough. To
roll out the dough, start at the
center and‑roll in all directions
(rather‑than back and forth)
to‑ensure tender biscuits.
Quick Breads
89
S t r a wb e r r y S w i r l
Coffee Cake
Cooks in 13 minutes
Ingredients
1⁄ 2
(8-oz.) pkg. cream cheese, softened
cup butter, softened
1
1 ⁄ 4 cup all-purpose flour
1⁄ 2 cup sugar
1 egg
3 tablespoons milk
3⁄ 4 teaspoon baking powder
1⁄ 4
1⁄ 4
1⁄ 2
1⁄ 4
teaspoon baking soda
teaspoon vanilla
cup strawberry preserves
Preparation
In a large mixing bowl, beat cream cheese
and butter with an electric mixer until
smooth and well combined. Add half of
flour to cream cheese mixture. Add sugar,
egg, milk, baking powder, baking soda and
vanilla. Beat on low speed until thoroughly
combined. Beat on medium speed for
2‑minutes. Add remaining flour and beat
on‑low speed just until combined.
90
Quick Breads
Spread mixture in a lightly greased
7x11 baking dish. Drop small spoonfuls
of preserves on top of batter. Using a
small metal spatula or knife, gently swirl
preserves into batter to create a marbled
effect. Place dish on metal tray. Cook for
13 to 15 minutes at U=2, L=10, M=2, C=9 or
until golden brown. Cool on wire rack for
15 minutes. Drizzle with Vanilla Glaze.
Makes 8 servings.
Vanilla Glaze
In a small bowl, combine 1⁄ 2 cup powdered
sugar, 2 teaspoons milk and 1⁄ 4 teaspoon
vanilla; stir until smooth. Drizzle over coffee
cake.
Sweet Potato Biscuits
Cooks in 8 minutes
Ingredients
2
1⁄ 4
1
1
1⁄ 4
1⁄ 3
1
1⁄ 3
cups all-purpose flour
cup sugar
tablespoon baking powder
teaspoon pumpkin pie spice
teaspoon salt
cup butter
cup drained and mashed cooked
sweet‑potato
cup milk
1⁄ 4
teaspoon vanilla
Melted butter
Sugar
Preparation
In mixing bowl, combine flour, sugar, baking
powder, pumpkin pie spice and salt. Cut in
butter with a pastry blender or fork until
mixture resembles coarse crumbs. Add
sweet potato, milk and vanilla. Stir just until
dough clings together.
On a lightly floured surface, knead dough
gently 10 or 12 strokes. Roll out dough
to 1⁄ 2-inch thickness. Cut with a 21⁄ 2-inch
biscuit cutter, dipping cutter into flour
between cuts. Place biscuits on lightly
greased metal tray. Cook for 8 to 9 minutes
at U=6, L=5, M=2, C=10 or until golden
brown. Brush tops with melted butter
and sprinkle with sugar. Makes 10 to 12
biscuits.
Classic Corn Bread
Cooks in 10 minutes
Ingredients
1
1
3
1
cup all-purpose flour
cup cornmeal
tablespoons sugar
tablespoon baking powder
1⁄ 2
teaspoon salt
eggs
cup milk
cup vegetable oil
2
1
1⁄ 4
Preparation
For an easy lunch or supper dish,
split squares of corn bread in half.
Fill with barbecued pork, beef
or chicken purchased from your
favorite carry-out restaurant or
deli. Serve with cole slaw from the
salad bar and a dessert of mixed
fresh fruit.
In a bowl, combine flour, cornmeal, sugar,
baking powder and salt. Beat together eggs,
milk and oil; add to flour mixture and stir
just until smooth. Pour into a greased 8-inch
square baking dish. Place dish on metal tray.
Cook for 10 to 11 minutes at U=3, L=10,
M=4, C=10 or until golden brown. Makes
9 servings.
Quick Breads
91
P a r m e s a n B i s c u i t P oc k e t s
Cooks in 5 minutes
Ingredients
2
1
1⁄ 2
1⁄ 8
1
M i n i P e s t o F oc a cc i a
Cooks in 11 minutes
It’s easy to make your own
pesto‑when summer herbs are
abundant. In a food processor or
blender, combine 2 cups loosely
packed fresh basil leaves, 1/4‑cup
olive oil, 2 tablespoons pine nuts,
2 cloves garlic and 1/2‑teaspoon
salt; cover and process until
smooth. Stir in
1/3 cup freshly grated
Parmesan‑cheese.
92
Quick Breads
Ingredients
1
3
3
3
(11.5-oz.) can refrigerated
corn bread twists
tablespoons refrigerated pesto
tablespoons pine nuts
tablespoons grated Asiago cheese
Preparation
Separate dough into 8 coils; place on
metal tray. Spread pesto evenly over tops of
biscuits. Sprinkle each coil evenly with pine
nuts. Cook for 11 to 12 minutes at U=3, L=5,
M=1, C=8 or until golden brown. Sprinkle
with Asiago cheese after 10 minutes of
cooking time. Makes 8 servings.
ounces cream cheese, softened
tablespoon grated Parmesan cheese
teaspoon Italian herb seasoning
teaspoon garlic powder
(12-oz.) can refrigerated flaky biscuits
Melted butter
Grated Parmesan cheese
Preparation
Combine cream cheese, 1 tablespoon
Parmesan cheese, Italian herb seasoning
and garlic powder; blend well and set aside.
Separate dough into 10 biscuits; separate
each in half horizontally. Place bottom
halves on metal tray. Place 1 teaspoon
cheese mixture in center of each bottom
half; top with remaining biscuits and pinch
edges to seal. Cook for 5 to 6 minutes at
U=8, L=5, M=2, C=10 or until golden. Brush
tops with butter and sprinkle with Parmesan
cheese. Serve warm. Makes 10 servings.
Variations
Try a sweet and spicy version of this
recipe. Omit Parmesan cheese, Italian herb
seasoning and garlic powder. Combine
cream cheese with 1 tablespoon cinnamon
sugar and 1 tablespoon finely chopped
pecans. Cook as directed. Brush tops
with‑butter and sprinkle with additional
cinnamon sugar.
Dilled Onion and
Cottage Cheese Bread
Cooks in 18 minutes
Ingredients
1 (1⁄ 4-oz.) pkg. dry yeast
1⁄ 4 cup warm water (110-115°)
1 cup small curd cottage cheese,
room temperature
1 egg, beaten
2 tablespoons sugar
2 tablespoons dill weed
1 teaspoon celery seed
1 tablespoon dried onions
2 cups all-purpose flour
1 teaspoon salt
1⁄ 4 teaspoon baking soda
2 tablespoons butter, melted
Preparation
In a large bowl, sprinkle yeast over warm
water; stir to dissolve. Add cottage cheese,
egg, sugar, dill weed, celery seed and
onions; stir to combine. Combine flour,
salt and baking soda; add to cottage cheese
mixture and stir well. Cover and
let rise in warm place for 1 hour or until
doubled in size.
Stir dough down and spoon into a greased
2-quart bowl. Cover and let rise about
45 minutes or until nearly doubled in size;
uncover. Place bowl on metal tray. Cook for
18 to 19 minutes at U=1, L=7, M=2, C=10
or until golden brown. Remove to wire rack
and brush top with melted butter. Serve
warm. Makes 6 to 8 servings.
Crunchy Onion
Corn Bread
Cooks in 14 minutes
Ingredients
1
1
1
3
1
1
1⁄ 2
2
1
1⁄ 4
cup all-purpose flour
cup cornmeal
(2.8-oz.) can French-fried onions,
crushed
tablespoons sugar
tablespoon baking powder
teaspoon chili powder
teaspoon salt eggs
cup milk
cup vegetable oil
Preparation
In a bowl, combine flour, cornmeal, onions,
sugar, baking powder, chili powder and
salt. Beat together eggs, milk and oil; add
to flour mixture. Stir just until smooth.
Pour into a greased 7x11-inch baking dish.
Place dish on metal tray. Cook for 14 to 16
minutes at U=4, L=10, M=3, C=10 or until
golden brown. Makes 9 servings.
Quick Breads
93
Sausage Stuffing
Cooks in 13 minutes
Ingredients
1⁄ 2
Fennel and
Pine Nut Stuffing
Cooks in 13 minutes
Ingredients
To chop fennel, cut off the feathery
fronds and tough stems. Cut the
fennel bulb in half through the
bottom and stem ends, discarding
bottom end. Place the‑fennel, cut
side down, on a cutting board and
slice thinly. Then chop slices as
you would an‑onion.
11⁄ 2 cups chopped onion
1 medium-size fennel bulb, trimmed and
coarsely chopped
3 tablespoons butter
5 cups dry sourdough bread cubes
1 cup finely chopped cooked ham
1⁄ 2 cup toasted pine nuts
1⁄ 4 cup snipped fresh parsley
2 teaspoons grated lemon rind
1⁄ 2 teaspoon marjoram
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon pepper
2 eggs, beaten
3⁄ 4 cup chicken broth
Preparation
Cook onions and fennel in butter until
crisp-tender. In large bowl, combine onion
mixture, bread cubes, ham, pine nuts,
parsley, lemon rind, marjoram, salt and
pepper. Add eggs and broth; stir well to
moisten completely. Spoon mixture into a
21⁄ 2-quart oblong baking dish. Place dish
on metal tray. Cook for 13 to 15 minutes at
U=3, L=8, M=7, C=5 or until lightly browned.
Makes 6 servings.
94
Quick Breads
lb. bulk pork sausage
1 cup finely chopped onion
3⁄ 4 cup finely chopped celery
21⁄ 2 cups corn bread crumbs
3 slices toasted white bread, cubed
1⁄ 2 teaspoon thyme
1⁄ 4 teaspoon basil
1⁄ 4 teaspoon pepper
11⁄ 4 cups chicken broth
1 egg, beaten
Preparation
Cook sausage, onion and celery until
sausage is browned, stirring to crumble;
drain. In large bowl, combine sausage
mixture, corn bread crumbs, white bread
cubes, thyme, basil and pepper. Add chicken
broth and egg; stir to moisten completely.
Spoon mixture into a lightly greased 2-quart
oblong baking dish. Place dish on metal
tray. Cook for 13 to 15 minutes at U=3,
L=8, M=7, C=5 or until lightly browned and
heated through. Makes 6‑servings.
D e s s e rts
Luscious Lemon Squares 96
Coconut-Chocolate Chip Pie 96
Pineapple Upside
Down Cake
97
Oatmeal-Raisin Cookies 97
Peanut Brittle
98
White Chocolate
Cheesecake
98
Cherry Vanilla Bark
99
French Style Fudge
99
Fruit-Filled Pineapple
99
Peanut Butter Cookies 100
Gingerbread
with Citrus Sauce
100
Carrot Cake
101
Peach Cobbler
101
Baked Apples
102
Bread Pudding
with Bourbon Sauce
102
Strawberry Shortcake 103
Easy Grasshopper Pie 103
Classic Brownies
104
Chocolate Clusters
104
Banana Cake
104
Hot Fudge Pudding
105
Cranberry-Pecan Pie
105
Chocolate Chip Cookies 106
Cherry-Pineapple Pie
106
Bananas Foster
107
Apple Cranberry Crisp 107
Apple Cranberry Crisp –
recipe page 107
Chocolate Pudding
108
Chocolate Chip Bars
108
Desserts
95
Coconut-Chocolate
Chip Pie
Cooks in 26 minutes
Ingredients
Luscious Lemon Squares
1
1⁄ 2
1⁄ 4
3
2
1
1⁄ 2
cup sugar
cup butter, melted
cup all-purpose flour
eggs, beaten
teaspoons rum flavoring
(6-oz.) pkg. semisweet chocolate chips
cup chopped pecans
Cooks in 13 minutes
1⁄ 2
cup flaked coconut
(15-oz.) pkg. refrigerated pie crust
Ingredients
1⁄ 3
After removing the lemon zest,
1
1
squeeze the lemon for the juice
needed in this recipe. The fresh
lemon juice gives the squares
a‑superior flavor.
2
3
1⁄ 2
2
1
cup butter, softened
cup sugar, divided
cup all-purpose flour
Dash salt
eggs, beaten
tablespoons all-purpose flour
teaspoon baking powder
tablespoons fresh lemon juice
tablespoon grated lemon zest
Powdered sugar
Preparation
In a small mixing bowl, beat butter and
1⁄ 4 cup sugar until well blended. Mix
in 1 cup flour and salt until mixture is
crumbly. Press mixture onto bottom of an
8-inch square baking dish. Place dish on
metal tray. Cook for 5 to 6 minutes at U=5,
L=10, M=2, C=10. Cool slightly.
Combine remaining sugar, eggs, 3
tablespoons flour, baking powder, lemon
juice and lemon zest; spread over crust.
Return dish to oven. Cook for 8 to 9 minutes
at U=3, L=10, M=1, C=8 or until set. Cool
completely and sprinkle with powdered
sugar. Cut into squares. Makes 16 squares.
96
Desserts
1⁄ 2
Preparation
Line a 9-inch pie plate with pie crust
according to package directions; flute
edges. Place dish on metal tray. Cook for 10
to 121⁄ 2 minutes at U=5, L=10, M=0, C=10.
In a large mixing bowl, combine sugar,
butter, flour, eggs, rum flavoring, chocolate
chips, pecans and coconut; blend well. Pour
filling into pie crust. Return dish to oven.
Cook for 16 to 18 minutes at U=2, L=7,
M=2, C=8 or until center is set. Serve warm.
Makes 8 servings.
Pineapple Upside
Down Cake
Cooks in 24 minutes
Ingredients
1⁄ 4
cup butter, melted
cup packed brown sugar
1 tablespoon water
1 (8-oz.) can pineapple slices, drained and
halved
4 maraschino cherries, halved
11⁄ 3 cups all-purpose flour
1⁄ 2
2⁄ 3
2
2⁄ 3
1⁄ 3
1
cup granulated sugar
teaspoons baking powder
cup milk
cup butter, softened
egg
Preparation
Combine melted butter, brown sugar and
water in a 7x11 baking dish; blend well.
Arrange pineapple slices and cherries over
sugar mixture. Set aside.
In a bowl, combine flour, granulated sugar
and baking powder. Add milk, butter and
egg. Beat with an electric mixer on low
speed until combined. Beat on medium
speed for 1 minute. Pour batter over
pineapple and cherries. Place dish on metal
tray. Cook for 24 to 26 minutes at U=1,
L=10, M=1, C=7 or until toothpick inserted
in center comes out clean. Cool on wire
rack for 5 minutes. Loosen sides; invert onto
serving plate. Serve warm. Makes
8 servings.
Oatmeal-Raisin Cookies
Cooks in 7 minutes
Ingredients
1 cup butter, softened
13⁄4 cups all-purpose flour
1 cup packed brown sugar
1⁄ 2
cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1⁄ 4 teaspoon baking soda
1⁄ 2 teaspoon cinnamon
1⁄ 4 teaspoon nutmeg
12⁄ 3 cups rolled oats, uncooked
1 cup raisins
To make luscious oatmeal-chip
cookies, omit raisins and stir in
1 cup semisweet, milk chocolate
or butterscotch chips and 1/2 cup
chopped nuts after adding the oats.
Preparation
In a mixing bowl, beat butter with an
electric mixer on medium-high speed for
30 seconds. Add half of flour, sugars,
egg, baking powder, vanilla, baking soda,
cinnamon and nutmeg. Beat until thoroughly
combined. Beat in remaining flour. Stir
in oats and raisins. Drop by rounded
tablespoon 2 inches apart in a circular
pattern onto metal tray and flatten with a
fork. Cook for 7 to 9 minutes at U=4, L=4,
M=0, C=10 or until edges are golden. Cool
on tray for 2 minutes. Remove to wire rack
to cool completely. Makes about 5 dozen.
Desserts
97
White Chocolate
Cheesecake
Cooks in 9 minutes
Ingredients
Peanut Brittle
Cooks in 5 1⁄ 2 minutes
Ingredients
No candy thermometer or constant
stirring is required to create a
batch of perfect peanut brittle
when you use the microwave. Best
of all, the candy is ready to enjoy
in half the time.
98
1
1⁄ 2
1
1
1
1
cup sugar
cup light corn syrup
cup dry roasted peanuts
tablespoon butter
teaspoon vanilla
teaspoon baking soda
Preparation
In a 11⁄ 2-quart round casserole, combine
sugar and syrup. Place dish on metal tray.
Cook for 51⁄ 2 to 6 minutes at U=3, L=10,
M=10, C=5. Add peanuts after 3 minutes.
Stir with 11⁄ 2 minutes remaining and cook
until peanuts are light brown. Add butter
and vanilla; stir well. Add baking soda
and gently stir until light and foamy. Pour
mixture onto a lightly greased cookie sheet;
cool 30 minutes. When cool, break into
pieces. Makes about 1 pound.
Desserts
11⁄ 2 cups graham cracker crumbs
1⁄ 4 cup toasted, ground almonds
1⁄ 4 cup plus 1 tablespoon butter, melted
1 lb. white chocolate, coarsely chopped
2 (8-oz.) pkgs. cream cheese, softened
1⁄ 2 cup sour cream
3 eggs
1 teaspoon vanilla
1⁄ 2
teaspoon almond extract
Melted chocolate (optional)
Fresh berries (optional)
Preparation
Combine graham cracker crumbs, almonds
and butter; blend well. Press mixture onto
bottom and 1 inch up sides of a 9-inch
springform pan; chill.
In a 1-quart round casserole, place
white chocolate. Place dish on glass
tray. Microwave at medium (5) for 2 to 3
minutes; stir until smooth. Cool slightly.
Combine cream cheese and sour cream
in a large mixing bowl; beat at medium
speed with an electric mixer until fluffy.
Add eggs, one at a time, beating well after
each addition. Add vanilla, almond extract
and white chocolate; stir until smooth and
well blended. Pour mixture into a 2-quart
round casserole. Place dish on glass tray.
Microwave at medium high (7) for 7 to 9
minutes or until very thick, stirring with a
wire whisk every 2 minutes. Pour into crust.
Refrigerate 4 hours or until firm. Drizzle
chocolate over top and garnish with fresh
berries, if desired. Makes 12 servings.
C h e r r y V a n i ll a B a r k
Cooks in 4 minutes
Ingredients
1
1⁄ 2
lb. vanilla-flavored candy coating,
coarsely chopped
cup candied cherries, coarsely chopped
Preparation
In a 1-quart round casserole, place
candy coating. Place dish on glass tray.
Microwave at medium (5) for 4 to 6 minutes
or until nearly melted; stir until smooth. Add
cherries; mix well. Spread mixture in a thin
layer on a lightly buttered cookie sheet;
refrigerate until firm. Break into pieces.
Makes 1 pound.
F r u i t - F i ll e d P i n e a p p l e
Cooks in 7 minutes
Ingredients
1
1
1
medium-size fresh pineapple
(11-oz.) can mandarin oranges, drained
cup shredded coconut
1⁄ 2
c up maraschino cherries,
drained and cut in half
cup orange marmalade
cup toasted, sliced almonds
tablespoons light rum
1⁄ 2
1⁄ 2
2
French Style Fudge
Cooks in 71⁄ 2 minutes
Ingredients
21⁄ 4 cups sugar
1 (5-oz.) can evaporated milk
1 (12-oz.) pkg. semisweet
chocolate chips
1 (6-oz.) pkg. milk chocolate chips
1 cup chopped walnuts or pecans
1⁄ 2 cup butter
2 tablespoons vanilla
Preparation
In a 3-quart ceramic casserole or large
microwave-safe bowl, combine sugar and
milk; blend well. Place dish on glass tray.
Microwave at high (10) for 7 to 8 minutes
or until sugar is dissolved, stirring after 2
minutes, then every 30 seconds to avoid
mixture spilling over. Add chocolate chips,
nuts, butter and vanilla; stir until thoroughly
blended. Microwave for 30 seconds more.
Pour mixture into a buttered 7x11-inch glass
dish. Refrigerate until firm. Cut into squares.
Makes about 60 squares.
Preparation
Cut leafy crown off pineapple; reserve for
garnish, if desired. Cut pineapple in half
lengthwise. Scoop out fruit, leaving a
1⁄ 4-inch thick shell. Remove woody core
from fruit and discard. Cut remaining fruit
into chunks.
What’s the secret to selecting a
good pineapple? A ripe pineapple
will be firm and heavy with a
golden color and distinctive
sweet smell. A green pineapple
will ripen on the kitchen counter,
but before buying, check the base.
If the base is green, the pineapple
will not ripen properly.
Combine pineapple chunks, oranges,
coconut, cherries, marmalade, almonds
and rum; toss gently. Divide fruit mixture
between shells; place shells in 9x13inch baking dish. Cover with wax paper.
Microwave at high (10) for 7 to 9 minutes or
until heated through. Makes 6 servings.
Desserts
99
Gingerbread with
Citrus Sauce
Cooks in 19 minutes
Ingredients
Peanut Butter Cookies
Cooks in 7 minutes
Ingredients
1⁄ 2
cup butter, softened
cup crunchy peanut butter
1
1 ⁄ 4 cups all-purpose flour
1⁄ 2
Cool cookies before storing.
1⁄ 2
Soft, chewy cookies should be
1⁄ 2
stored in an airtight container.
1
1⁄ 2
1⁄ 2
1⁄ 2
Store crisp cookies in a jar
with a loose-fitting lid.
cup sugar
cup packed brown sugar
egg
teaspoon baking soda
teaspoon baking powder
teaspoon vanilla
Preparation
In a mixing bowl, beat butter and peanut
butter with an electric mixer on mediumhigh speed for 30 seconds. Add 1⁄ 2 cup flour,
sugars, egg, baking soda, baking powder
and vanilla. Beat until thoroughly combined.
Beat in remaining flour. Cover and chill
dough until easy to handle, if necessary.
Shape dough into 1-inch balls. Place cookies
in a circular pattern 2‑inches apart on metal
tray. Flatten balls by crisscrossing with the
tines of a fork. Cook for 7 to 8 minutes at
U=4, L=4, M=0, C=10 or until bottoms are
lightly browned. Cool on tray for 2 minutes.
Remove to wire rack to cool completely.
Makes about 31⁄ 2 dozen.
100
Desserts
11⁄ 2 cups all-purpose flour
1⁄ 4 cup packed brown sugar
1 teaspoon cinnamon
3⁄ 4 teaspoon ginger
1⁄ 4 teaspoon allspice
1⁄ 2 teaspoon baking powder
1⁄ 2 teaspoon baking soda
1⁄ 2
1⁄ 2
1⁄ 2
1
cup shortening
cup light molasses
cup water
egg
Preparation
In a bowl, combine the first seven
ingredients. Add shortening, molasses,
water and egg. Beat with an electric mixer
on low speed until combined. Beat on high
speed for 2 minutes. Pour into a greased
7x11 baking dish. Place dish on metal tray.
Cook for 19 to 21 minutes at U=1, L=10,
M=1, C=7 or until toothpick inserted in
center comes out clean. Cool on wire rack.
Serve with Citrus Sauce. Makes 9 servings.
Citrus Sauce
In a 1-quart round casserole, combine 1‑cup
sugar and 3 tablespoons cornstarch. Stir in
1 cup water and 1⁄ 2 cup orange juice. Place
dish on glass tray. Microwave at high (10)
for 3 to 4 minutes or until thickened; stir
twice. Add 2 tablespoons butter and
1 tablespoon grated lemon zest.
Peach Crisp
Cooks in 19 minutes
Ingredients
Carrot Cake
Cooks in 33 minutes
Ingredients
11⁄ 4 cups sugar
3⁄ 4 cup vegetable oil
2 eggs
1 teaspoon vanilla
11⁄ 4 cups all-purpose flour
2 teaspoons cinnamon
3⁄ 4 teaspoon baking soda
1⁄ 2 teaspoon salt
2 cups shredded carrots
1⁄ 2 cup finely chopped pecans
2
1⁄ 2
1
1
1⁄ 2
1⁄ 8
1⁄ 4
1⁄ 4
(21-oz.) cans peach pie filling
teaspoon almond extract
(9-oz.) pkg. yellow cake mix
tablespoon sugar
teaspoon cinnamon
teaspoon ginger
cup butter, thinly sliced
cup chopped, toasted almonds
Preparation
Combine pie filling and almond extract;
spoon into an 8 x 8 baking dish. Combine
cake mix, sugar, cinnamon and ginger. Cut
in butter with a pastry blender or fork until
crumbly; stir in almonds. Spread mixture
evenly over peaches. Place dish on metal
tray. Cook for 19 to 20 minutes at U=2,
L=10, M=2, C=9 or until golden brown and
bubbly. Makes 8 servings.
For Apple Cobbler, substitute
2 cans apple pie filling for
the peach pie filling. Increase
cinnamon to 3/4 teaspoon and‑add
1/4 teaspoon nutmeg. Replace the
chopped, toasted‑almonds with
chopped, toasted walnuts.
Preparation
In a large mixing bowl, combine sugar, oil,
eggs and vanilla; beat with an electric mixer
at medium speed for 1 minute. Combine
flour, cinnamon, baking soda and salt; add
to sugar mixture. Beat on low speed for
1 minute. Stir in carrots and pecans. Spread
mixture evenly in a greased 7x11 baking
dish. Place dish on metal tray. Cook for
33 to 35 minutes at U=0, L=6, M=1, C=7
or until toothpick inserted in center comes
out clean. Cool on wire rack. Makes
12 servings.
Desserts
101
Bread Pudding
with Bourbon Sauce
Cooks in 16 minutes
Ingredients
If you prefer, substitute
1/2 cup chopped dried apricots,
1/2 cup coarsely chopped dried
cranberries or 1/2 cup chopped
dates for the raisins.
4 cups bread cubes (5 to 6 slices)
1⁄ 2 cup packed brown sugar
1⁄ 2 cup raisins
1⁄ 2 teaspoon nutmeg
1⁄ 4 teaspoon salt
1 3 ⁄ 4 cups milk
1⁄ 4 cup butter
2 eggs, beaten
1 teaspoon vanilla
Preparation
Spread bread cubes evenly in a 2-quart
oblong baking dish. Combine sugar, raisins,
nutmeg and salt; sprinkle evenly over bread
cubes. Set aside.
Place milk and butter in a 4-cup glass
measuring cup; place cup on glass tray.
Microwave at high (10) for 3 to 4 minutes
or until butter is melted. Rapidly stir in eggs
with a fork; blend well. Add vanilla. Pour
milk mixture over bread cubes. Place dish
on metal tray. Cook for 13 to 14 minutes at
U=5, L=10, M=4, C=7 or until center is set.
Serve with Bourbon Sauce. Makes
6 servings.
Bourbon Sauce
In a 1-quart round casserole, combine
1⁄ 2‑cup sugar, 1 tablespoon cornstarch
and 1⁄ 2 teaspoon cinnamon. Combine 1⁄ 2
cup water and 1⁄ 4 cup bourbon; gradually
add to sugar mixture, stirring until smooth.
Place dish on glass tray. Microwave at high
(10) for 3 to 4 minutes or until thickened,
stirring twice. Add 2 tablespoons butter; stir
until blended. Serve warm.
102
Desserts
Baked Apples
Cooks in 7 minutes
Ingredients
4
1⁄ 2
1⁄ 2
1⁄ 4
1⁄ 2
large apples, unpeeled
cup packed brown sugar
teaspoon cinnamon
cup butter
cup orange juice
Preparation
Core apples; peel a strip of skin from apple
around center top to prevent bursting. Place
apples in a 2-quart round casserole. Fill
center of each apple with one-fourth of
sugar, cinnamon and butter. Pour orange
juice around apples; cover. Place dish on
glass tray. Microwave at high (10) for 7 to 9
minutes or until tender. Makes 4 servings.
Substitute fresh pears for a sweet
and juicy variation on
this old fashioned dessert.
Add 1/4 teaspoon ginger to the
sugar-cinnamon mixture.
Strawberry Shortcake
Cooks in 6 minutes
Ingredients
6 cups sliced strawberries
1⁄ 4 cup sugar
21⁄ 3 cups baking mix
3 tablespoons sugar
1⁄ 2 teaspoon mace (optional)
1⁄ 2 cup milk
1⁄ 4 cup butter, melted
Whipped cream (optional)
Preparation
Combine strawberries and 1⁄ 4 cup sugar;
stir well and set aside. In a large mixing
bowl, combine baking mix, 3 tablespoons
sugar, mace, if desired, milk and butter; stir
until mixture forms a soft dough. Turn out
onto lightly floured surface; knead 10 or
12 strokes. Roll dough out to 1⁄ 2-inch
thickness; cut with a 3-inch biscuit cutter.
Place on metal tray. Cook for 6 to 8 minutes
at U=6, L=5, M=2, C=10 or until golden
brown. Cool shortcakes on wire rack. Split
into 2 layers. Spoon strawberries between
layers and over top. Garnish with whipped
cream, if desired. Makes 6 servings.
Peach-Blueberry Shortcake: Combine
5‑cups peeled, sliced fresh peaches, 1 cup
fresh blueberries, 1 tablespoon orange
juice, 1⁄ 4 cup sugar and 1⁄ 4 teaspoon
nutmeg. Spoon fruit mixture between
layers and over top of shortcakes.
Mixed Berry Shortcake: Combine 2
cups sliced fresh strawberries, 2 cups
fresh raspberries, 2 cups fresh blueberries,
1⁄ 4‑cup sugar, 2 teaspoons grated orange
rind and 1⁄ 4 teaspoon cinnamon. Spoon
fruit mixture between layers and on top of
shortcakes.
Easy Grasshopper Pie
Cooks in 2 minute
Ingredients
1
1⁄ 2
2
3
2
1
(10-oz.) pkg. large marshmallows
cup milk
cups frozen whipped topping, thawed
tablespoons green creme de menthe
tablespoons white creme de cocoa
(9-inch) chocolate crumb crust
Whipped topping (optional)
Chocolate curls (optional)
When refrigerated, these pies
have a soft and creamy texture.
For firm pieces that hold a sharp
cut, freeze for 1 to 2 hours
before‑serving.
Preparation
In a 3-quart ceramic casserole, combine
marshmallows and milk; cover. Place dish
on glass tray. Microwave at high (10) for
2 to 3 minutes or until mixture can be
stirred smooth. Refrigerate until thickened
(about 35 minutes), stirring occasionally.
Stir in 2 cups whipped topping, creme de
menthe and creme de cocoa; spoon into
crumb crust. Refrigerate several hours or
overnight. Garnish with additional whipped
topping and chocolate curls, if desired.
Makes 6 servings.
Fruit Variation
Omit green creme de menthe and white
creme de cocoa. Fold in 2 cups of your
favorite fresh fruit when adding the
whipped topping. Use a graham cracker
crumb crust.
Desserts
103
Classic Brownies
Banana Cake
Cooks in 13 minutes
Cooks in 20 minutes
Ingredients
Ingredients
knife to lightly mark where to cut.
1
2
1⁄ 2
1
1⁄ 2
3⁄ 4
1⁄ 2
1⁄ 2
When the bars have cooled, use
Preparation
To cut bar cookies neatly, try the
following procedure. While the
bars are still warm, use a sharp
the marks as a guide to cut the
bars evenly and cleanly.
cup sugar
eggs
teaspoon salt
teaspoon vanilla
cup butter, melted
cup all-purpose flour
cup cocoa
cup chopped pecans or walnuts
In a small bowl, beat sugar, eggs, salt and
vanilla with an electric mixer at medium
speed until light. Add butter; beat until
thoroughly blended. Combine flour and
cocoa; add to sugar mixture, beating at low
speed until blended. Stir in nuts. Spread
batter evenly in a greased 8-inch square
baking dish. Place dish on metal tray. Cook
for 13 to 14 minutes at U=2, L=10, M=2,
C=7 or until done. Cool on wire rack. Cut
into squares. Makes 16 squares.
Chocolate Clusters
Cooks in 2 minutes
11⁄ 2 cup all-purpose flour
1⁄ 2 cup packed brown sugar
1⁄ 4 cup granulated sugar
1 teaspoon baking powder
1⁄ 2 teaspoon baking soda
1⁄ 4 teaspoon salt
1⁄ 2 cup mashed ripe banana
1⁄ 4 cup buttermilk
1⁄ 4 cup shortening
1 egg
1⁄ 2 teaspoon vanilla
Preparation
In a bowl, combine flour, brown sugar,
granulated sugar, baking powder, baking
soda and salt. Add banana, buttermilk,
shortening, egg and vanilla. Beat with an
electric mixer on low speed until combined.
Beat on medium speed for 3 minutes. Pour
batter into a greased 8-inch square baking
dish. Place dish on metal tray. Cook for 20
to 22 minutes at U=1, L=10, M=1, C=7 or
until toothpick inserted in center comes out
clean. Cool on wire rack. Frost with Lemon
Butter Cream Frosting. Makes 9 servings.
Ingredients
1 (6-oz.) pkg. semisweet chocolate chips
1 cup dry-roasted peanuts
1 cup raisins
Preparation
In a 1-quart round casserole, place
chocolate chips, peanuts and raisins.
Place dish on glass tray. Microwave at
medium high (7) for 2 to 4 minutes or until
chocolate is melted. Stir until peanuts and
raisins are evenly coated with chocolate.
Drop by teaspoonfuls onto wax paper;
cool until firm. Makes about 20 pieces.
104
Desserts
Lemon Butter Cream Frosting
In a bowl, beat 2 tablespoons softened
butter until fluffy. Gradually add 1 cup
powdered sugar, beating well. Beat in
2 tablespoons fresh lemon juice and
1⁄ 2 teaspoon vanilla. Slowly beat in 1 cup
powdered sugar. Beat in additional lemon
juice, if needed, to make a spreadable
consistency.
Hot Fudge Pudding
Cooks in 18 minutes
Ingredients
11⁄ 4 cups granulated sugar, divided
1 cup all-purpose flour
1⁄ 2 cup cocoa, divided
2 teaspoons baking powder
1⁄ 4 teaspoon salt
1⁄ 2 cup milk
1⁄ 3 cup butter, melted
11⁄ 2 teaspoons vanilla
1⁄ 2 cup packed brown sugar
11⁄ 4 cups boiling water
Preparation
Combine 3⁄ 4 cup granulated sugar, flour,
1⁄ 4‑cup cocoa, baking powder and salt.
Add milk, butter and vanilla; beat until
smooth. Pour mixture into an 8-inch square
baking dish. Combine remaining granulated
sugar, brown sugar and remaining cocoa;
sprinkle evenly over chocolate mixture.
Pour boiling water over batter. Do not stir.
Place dish on metal tray. Cook for 18 to 20
minutes at U=4, L=10, M=2, C=9 or until
center is almost set. Let stand 15 minutes.
Spoon into dessert dishes to serve. Makes
6 servings.
Cranberry-Pecan Pie
Cooks in 31 minutes
Ingredients
1
2⁄ 3
3
3
1
1
1⁄ 2
1⁄ 2
cup light corn syrup
cup sugar
eggs, beaten
tablespoons butter, melted
teaspoon vanilla
cup pecan halves
cup coarsely chopped dried cranberries
(15-oz.) pkg. refrigerated pie crust
Whipped cream (optional)
Chopped dried cranberries (optional)
Preparation
Line a 9-inch pie plate with pie crust
according to package directions; flute
edges. Place plate on metal tray. Cook for
10 to 121⁄ 2 minutes at U=5, L=10, M=0,
C=10. In a mixing bowl, combine corn syrup,
sugar, eggs, butter and vanilla; blend well.
Stir in pecans and cranberries. Pour pecan
mixture into pie crust. Place plate on metal
tray. Cook for 21 to 22 minutes at U=2, L=7,
M=2, C=8 or until crust is golden brown
and center is set. Cool before serving.
Garnish with whipped cream and additional
cranberries, if desired. Makes 8 servings.
Use the second packaged pie
crust to make a fancy edging
for your pie. Using a tiny cookie
cutter, cut out shapes of your
choice. Moisten the edge of the
pie crust lining the dish with
water. Arrange the cut-out shapes
around the edge of the pie,
overlapping slightly and pressing
gently in place.
Desserts
105
Cherry-Pineapple Pie
Cooks in 15 minutes
Ingredients
Chocolate Chip Cookies
Cooks in 8 minutes
Ingredients
21⁄ 4 cups all-purpose flour
1 teaspoon baking soda
3⁄ 4 teaspoon salt
1 cup butter, softened
3⁄ 4 cup granulated sugar
3⁄ 4 cup packed brown sugar
11⁄ 2 teaspoons vanilla
2 eggs
1 (12-oz.) pkg. semisweet
chocolate chips
1 cup chopped pecans
Preparation
In a small bowl, combine flour, baking
soda and salt; set aside. In a large bowl,
beat butter, granulated sugar, brown sugar
and vanilla with electric mixer. Add eggs,
one at a time, beating well after each
addition. Gradually beat in flour mixture.
Stir in chocolate chips and pecans. Drop
by rounded tablespoon in a circular pattern
onto metal tray. Cook for 8 to 9 minutes at
U=4, L=0, M=0, C=10 or until golden brown.
Cool on tray for 2 minutes. Remove to wire
rack to cool completely. Makes 6 dozen.
106
Desserts
1
1⁄ 3
1⁄ 4
6
2
1
1
1
1⁄ 2
1⁄ 3
cup graham cracker crumbs
cup dry unseasoned bread crumbs
cup sugar
tablespoons butter, melted
(21-oz.) cans cherry pie filling with extra
fruit
tablespoon cornstarch
tablespoon water
(151⁄ 4-oz.) can pineapple tidbits, drained
teaspoon almond extract
cup sliced almonds
Whipped topping
Preparation
Combine graham cracker crumbs, bread
crumbs, sugar and butter; blend well. Press
mixture on bottom and up sides of a 9-inch
glass pie plate. Place dish on metal tray.
Cook for 3 minutes at U=10, L=10, M=0,
C=10. Cool slightly.
Discard 1⁄ 2 cup sauce from the pie filling.
In a 2-quart round casserole dish, combine
cornstarch and the remaining pie filling,
stirring until smooth. Place dish on metal
tray. Cook for 3 minutes at U=3, L=7, M=8,
C=10 or until thickened, stirring after 11⁄ 2
minutes. Add pineapple tidbits and almond
extract to pie filling; spoon mixture into
crumb crust. Place dish on metal tray. Cook
for 9 to 10 minutes at U=5, L=10, M=2, C=10
or until filling just begins to bubble around
the edges. Cool on wire rack. Top with
sliced almonds and whipped topping before
serving. Makes 8 servings.
Bananas Foster
Cooks in 2 minutes
Ingredients
3
1⁄ 2
1⁄ 2
3
2
2
1⁄ 2
medium bananas
cup pecan halves
cup packed brown sugar
tablespoons butter
tablespoons orange juice
tablespoons light rum
teaspoon vanilla
Vanilla ice cream
Preparation
Slice bananas in half crosswise and then
lengthwise; place in a 9-inch pie plate.
Sprinkle with pecans. In a 2-cup glass
measuring cup, combine sugar, butter,
orange juice, rum and vanilla. Place dish
on glass tray. Microwave at high (10) for
1‑minute or until butter is melted; blend
well. Pour sauce over bananas. Microwave
at high (10) for 1 to 2 minutes or until
bananas are warm. Spoon over ice cream.
Makes 4 servings.
Apple Cranberry Crisp
Cooks in 19 minutes
Ingredients
6
1
3⁄ 4
1⁄ 4
1
1
1⁄ 2
1⁄ 3
1⁄ 3
1⁄ 2
1⁄ 4
cups peeled, thinly sliced apples
cup dried cranberries
cup packed brown sugar
cup water
tablespoon orange juice
tablespoon grated orange rind
cup all-purpose flour
cup packed brown sugar
cup quick-cooking rolled oats, uncooked
teaspoon cinnamon
cup butter
Preparation
Combine apples, cranberries, 3⁄ 4 cup
brown sugar, water, orange juice and
orange rind; spoon into an 2-quart oblong
baking dish. Combine flour, 1⁄ 3 cup brown
sugar, oats and cinnamon. Cut in butter
with a pastry blender or fork until crumbly;
sprinkle over fruit. Place dish on metal
tray. Cook for 19 to 20 minutes at
U=2, L=9, M=2, C=10 or until apples are
tender. Makes 6 to 8 servings.
Desserts
107
Puddings, like sauces, are
perfect choices for microwave
cooking. A minimum of stirring
is required to keep the pudding smooth and creamy.
Chocolate Pudding
Chocolate Chip Bars
Cooks in 5 minutes
Cooks in 18 minutes
Ingredients
Ingredients
3⁄ 4
3⁄ 4
cup granulated sugar
2 tablespoons cornstarch
1⁄ 4 teaspoon salt
2 cups milk
2 (1-oz.) squares unsweetened
chocolate, coarsely chopped
1 egg, well beaten
2 tablespoons butter
1 teaspoon vanilla
Preparation
In 11⁄ 2-quart round casserole, combine
sugar, cornstarch and salt. Gradually add
milk, mixing well. Place dish on glass tray.
Microwave at high (10) for 3 to 4 minutes or
until thickened and bubbly, stirring twice.
Add chocolate and stir until melted. Stir
a small amount of hot pudding mixture
quickly into beaten egg. Return egg mixture
to pudding; blend well. Microwave at
medium high (7) for 2 to 3 minutes or until
thickened and smooth. Add butter and
vanilla; stir until butter is melted. Pour
into serving dishes; serve warm or chilled.
Makes 4 servings.
Vanilla Pudding
Omit chocolate; prepare as directed above.
Butterscotch Pudding
Substitute 3⁄ 4 cup packed brown sugar
for granulated sugar. Increase butter to
3 tablespoons.
108
Desserts
1⁄ 2
2
1
1⁄ 2
1
3⁄ 4
1⁄ 2
1⁄ 2
1⁄ 4
cup packed brown sugar
cup butter, melted
eggs, beaten
teaspoon vanilla
teaspoon almond extract
(6-oz.) pkg. semisweet chocolate chips
cup chopped walnuts
cup all-purpose flour
teaspoon baking powder
teaspoon salt
Powdered sugar
Preparation
In a mixing bowl, combine sugar, butter,
eggs, vanilla and almond extract; stir until
well blended. Add chocolate chips, walnuts,
flour, baking powder and salt; blend well.
Pour batter into a greased 7x11 baking dish.
Place dish on metal tray. Cook for 18 to 20
minutes at U=1, L=10, M=1, C=10 or until
golden brown. Cool on wire rack. Sprinkle
with powdered sugar and cut into bars.
Makes 24 bars.
Index
Appetizers
Artichoke Spread, 7
Barbecued Cocktail Meatballs, 9
Barbecued Riblets, 11
Cheddar Appetizer Squares, 11
Green Onion and
Cheddar Cheese Ball, 13
Cocktail Reubens, 10
Crab-Swiss Crostini, 6
Dips
Mediterranean Dip
with Feta and Olives, 6
Mexican Cheese Dip, 13
Garlic Shrimp, 10
Nuts
Spicy Caribbean Pecans, 14
Sugar and Spice Walnuts, 14
Toasted Butter Pecans, 14
Party Quiche Squares, 9
Sausage Pinwheels, 12
Spinach-Stuffed Mushrooms, 8
Tasty Chicken Bites
with Tarragon Mustard Sauce, 7
Tiny Chicken Turnovers, 8
Apples
Baked Apples, 102
Crisp, Apple Cranberry, 107
Muffins, Apple-Walnut, 89
Pork Chops, Apple-Stuffed, 17
Artichokes
Chicken a la Roma, 30
Party Quiche Squares, 9
Spinach and Artichoke Bake, 80
Spread, Artichoke, 7
Asian Favorites
Broccoli Beef, 48
Cantonese Roast Chicken
with Honey-Hoisin Glaze, 44
Cashew Shrimp, 46
Chinese Seafood and
Chicken Rice Casserole, 45
Curried Chicken, 45
Lychee Sweet and Sour Pork, 47
Scallion Pinwheels, 46
Sesame Fish Sandwiches, 44
Shanghai Red-Cooked Ribs, 48
Asparagus
Asparagus and Cheese Bake, 66
Asparagus with Mustard Sauce, 82
Vegetable Frittata, 69
Beans
Baked Beans, 83
Casserole, Green Bean, 74
Mediterranean Dip
with Feta and Olives, 6
Lima Beans with
Bacon and Apple, 81
Three Bean Bake, 84
Biscuits
Classic Biscuits, 89
Parmesan Biscuit Pockets, 92
Sweet Potato Biscuits, 91
Broccoli
Broccoli Beef, 48
Cheese-Broccoli Bake, 76
Meatball and Vegetable Supper, 63
Vegetable Medley, 83
Brunch
Asparagus and Cheese Bake, 66
Breakfast Cheese Pizza, 69
Cheese and
Hash Brown Casserole, 72
Classic Macaroni and Cheese, 72
Corn and Cheese Souffle, 71
Crustless Spinach Quiche, 71
Five Cheese Noodle Casserole, 70
French Toast with
Raspberry Orange Sauce, 67
Garlic Cheese Grits, 66
Ham and Egg Casserole, 70
Saucy Scrambled Egg Bake, 68
Vegetable Frittata, 69
Casseroles
Beef
Enchilada Casserole, 56
Favorite Hamburger-Cheese
Casserole, 54
Italian Beef and
Rice Casserole, 55
Chili Con Carne
with Noodles, 57
Spanish Rice, 51
Tamale Pie, 52
Breakfast Cheese Pizza, 69
Cabbage Casserole, 76
Cheese and Hash
Brown Casserole, 72
Chicken
Baked Chicken Salad, 50
Chicken-Asparagus
Casserole, 53
Quick and Easy
Chicken Pot Pie, 58
Chinese Seafood and
Chicken Rice Casserole, 45
Five Cheese Noodle Casserole, 70
Garlic Cheese Grits, 66
Green Bean Casserole, 74
Pork
Ham and Egg Casserole, 70
Lasagna, Classic, 55
Four Cheese Pasta with Italian
Sausage and Pepperoni, 53
Scalloped Ham and
Potatoes, 51
Spicy Wild Rice Casserole, 52
Crab-Shrimp Bake, 50
Spinach and Artichoke Bake, 80
Tuna-Noodle Casserole
with Water Chestnuts, 57
Turkey Tetrazzini, 54
Yellow Squash Casserole, 80
Cheese
Asparagus and Cheese Bake, 66
Baked Fish with Cheese, 41
Ball, Green Onion
and Cheddar Cheese, 13
Breakfast Cheese Pizza, 69
Broccoli Bake, Cheese-, 76
Index
109
Cheddar Appetizer Squares, 11
Cheese Dip, Mexican, 13
Chicken Parmesan, 32
Chicken with Hot Cheese Sauce, 30
Favorite HamburgerCheese‑Casserole, 54
Five Cheese Noodle Casserole, 70
Garlic Cheese-Grits, 66
Goat Cheese Stuffed
Chicken Breasts, 28
Hash Brown Casserole, Cheese, 72
Macaroni and Cheese, Classic 72
Party Quiche Squares, 9
Dilled Potatoes with Cheese, 79
Souffle, Corn and Cheese, 71
Chocolate
Bars, Chocolate Chip, 108
Brownies, Classic, 104
Cheesecake, White Chocolate, 98
Clusters, Chocolate, 104
Cookies, Chocolate Chip, 106
Fudge, French Style, 99
Pie, Coconut-Chocolate Chip, 96
Pudding
Chocolate, 108
Hot Fudge, 105
Cookies
Chocolate Chip Bars, 108
Brownies, Classic, 104
Chocolate Chip Cookies, 106
Luscious Lemon Squares, 96
Oatmeal-Raisin Cookies, 97
Peanut Butter Cookies, 100
Cooking Tips, 4
Corn
Corn Bread, Classic, 91
Corn Pudding, 75
Crunchy Onion Corn Bread, 93
Souffle, Corn and Cheese, 71
110
Index
Cranberries
Apple Cranberry Crisp, 107
Cranberry-Pecan Pie, 105
Lemon-Glazed
Cranberry Muffins, 87
Turkey Squares
with Cranberry Sauce, 34
Desserts
Cakes
Banana Cake, 104
Carrot Cake, 101
Pineapple Upside
Down Cake, 97
Candy
Cherry Vanilla Bark, 99
Chocolate Clusters, 104
French-Style Fudge, 99
Peanut Brittle, 98
Cheesecake, White Chocolate, 98
Cookies
Brownies, Classic, 104
Chocolate Chip Bars, 108
Chocolate Chip Cookies, 106
Luscious Lemon Squares, 96
Oatmeal-Raisin Cookies, 97
Peanut Butter Cookies, 100
Fruit
Apple Cranberry Crisp, 107
Baked Apples, 101
Bananas Foster, 107
Peach Crisp, 101
Fruit-Filled Pineapple, 99
Gingerbread with Citrus Sauce, 100
Pies
Cherry-Pineapple Pie, 106
Coconut-Chocolate
Chip Pie, 96
Cranberry-Pecan Pie, 105
Easy Grasshopper Pie, 103
Pudding
Chocolate Pudding, 108
Bread Pudding
with‑Bourbon Sauce, 102
Hot Fudge Pudding, 105
Strawberry Shortcake, 103
Eggs
Crustless Spinach Quiche, 71
Frittata, Vegetable, 69
Ham and Egg Casserole, 70
French Toast with
Raspberry Orange Sauce, 67
Saucy Scrambled Egg Bake, 68
Souffle, Corn and Cheese, 71
Fish and Seafood
Baked Fish with Cheese, 41
Cashew Shrimp, 46
Chicken and Shrimp Jambalaya, 62
Chinese Seafood and
Chicken Rice Casserole, 45
Crab-Swiss Crostini, 6
Scrod with Shallots and Parsley, 40
Fish Fillets Amandine, 36
Garlic Shrimp, 10
Baked Grouper
with Creole Sauce, 36
Italian Baked Fish, 38
Salmon
Lemon Pepper
Salmon Steaks, 37
Oriental Glazed Salmon, 37
Salmon Terrine, 39
Scalloped Oysters, 41
Sesame Fish Sandwiches, 44
Sole Florentine, 42
Crab-Shrimp Bake, 50
Spiced Baked Fish, 38
Swordfish with Orange Sauce, 39
Tuna Croquettes
with Lemon Sauce, 40
Tuna-Noodle Casserole
with Water Chestnuts, 57
Introduction, 2
Meats
Beef
Broccoli Beef, 48
Beef and Spinach
Pinwheels, 22
Casseroles
Enchilada Casserole, 56
Favorite Hamburger-Cheese
Casserole, 54
Italian Beef and Rice
Casserole, 55
Chile Con Carne
with Noodles, 57
Tamale Pie, 52
Italian Pot Roast, 23
Meat Loaf
Meat Loaf, 23
Savory Meat Loaf, 21
Meatballs,
Barbecued Cocktail, 9
Steak
Grecian Steaks, 16
Steak au Poivre, 21
Swiss Steak, 24
Stews
Beef Burgundy, 60
Beef Stew, Classic, 61
Herbed Beef Stew, 64
Meatball and Vegetable
Supper, 63
Southwest Chili, 61
Stuffed Peppers, 24
Lamb
Lamb Chops with
Cucumber-Dill Sauce, 20
Leg of Lamb
with Caper-Wine Sauce, 20
Pork
Barbecued Riblets, 11
Chops
Apple-Stuffed
Pork Chops, 17
Glazed Pork Roast
with Pineapple Salsa, 19
Lemon Pork Chops, 17
Sherried Peach
Pork Chops, 18
Ham
Ham and Egg Casserole, 70
Maple-Glazed Ham Loaf, 18
Peach-Glazed Ham Slice, 22
Scalloped Ham and
Potatoes, 51
Lasagna, Classic, 55
Lychee Sweet and Sour Pork, 47
Sausage Pinwheels, 12
Sausage Stuffing, 94
Shanghai Red-Cooked Ribs, 48
Spicy Pork and
Sweet Potato Stew, 60
Tenderloin
Fruited Pork Tenderloin, 19
Pork Tenderloin Dijon
with Roasted Vegetables, 16
Muffins
Apple-Walnut Muffins, 89
Banana Muffins, 88
Lemon-Glazed
Cranberry Muffins, 87
Pumpkin-Nut Muffins, 87
Pasta
Chile Con Carne with Noodles, 57
Five Cheese Noodle Casserole, 70
Lasagna, Classic, 55
Macaroni and Cheese, Classic, 72
Tuna-Noodle Casserole
with Water Chestnuts, 57
Turkey Tetrazzini, 54
Peppers
Chicken and Peppers
in White Wine Sauce, 28
Stuffed Peppers, 24
Pies
Cherry-Pineapple Pie, 106
Coconut-Chocolate Chip Pie, 96
Cranberry-Pecan Pie, 105
Easy Grasshopper Pie, 103
Potatoes
Candied Sweet Potatoes, 79
Cheese and Hash Brown
Casserole, 72
Parmesan Potato Slices, 78
Potatoes with Cheese, Dilled, 79
Scalloped Ham and Potatoes, 51
Scalloped Potatoes, 78
Spicy Pork and
Sweet Potato Stew, 60
Poultry
Baked Chicken Salad, 50
Cantonese Roast Chicken
with Honey-Hoisin Glaze, 44
Chicken a la Roma, 30
Chicken and Dressing, 27
Chicken and Peppers
in White Wine Sauce, 28
Chicken and Shrimp Jambalaya, 62
Chicken-Asparagus Casserole, 53
Chicken Cacciatore, 31
Chicken Normandy, 29
Chicken Parmesan, 32
Chicken Pot Pie, Quick and Easy, 58
Chicken Thighs with
Mushroom Tarragon Sauce, 33
Chicken with Hot Cheese Sauce, 30
Chinese Seafood and
Chicken Rice Casserole, 45
Citrus Chicken, 26
Curried Chicken, 45
Goat Cheese Stuffed
Chicken Breasts, 28
Mexican Turkey Loaf, 33
Moroccan Chicken, 26
Oriental Chicken Rosé, 32
Spanish-Style Chicken, 62
Spicy Orange Chicken, 29
Sweet and Tangy Chicken, 31
Taco Chicken Platter, 27
Tasty Chicken Bites
with Tarragon-Mustard Sauce, 7
Tiny Chicken Turnovers, 8
Turkey Squares
with Cranberry Sauce, 34
Turkey
Mexican Turkey Loaf, 33
Turkey Squares
with Cranberry Sauce, 34
Turkey Tetrazzini, 54
Quick Breads
Apricot-Almond Scones, 88
Biscuits
Classic Biscuits, 89
Parmesan Biscuit Pockets, 92
Sweet Potato Biscuits, 91
Index
111
Coffee Cakes
Buttermilk Coffee Cake, 86
Oatmeal-Orange
Coffee Cake, 86
Strawberry Swirl
Coffee Cake, 90
Corn Bread
Corn Bread, Classic, 91
Crunchy Onion Corn Bread, 93
Dilled Onion and
Cottage Cheese Bread, 93
Mini Pesto Focaccia, 92
Muffins
Apple-Walnut Muffins, 89
Banana Muffins, 88
Lemon-Glazed
Cranberry Muffins, 87
Pumpkin-Nut Muffins, 87
Stuffing
Fennel and Pine Nut
Stuffing, 94
Sausage Stuffing, 94
Rice
Chicken and Shrimp Jambalaya, 62
Chinese Seafood and
Chicken Rice Casserole, 45
Italian Beef and Rice Casserole, 55
Spanish-Style Chicken, 62
Spanish Rice, 51
Spicy Wild Rice Casserole, 52
Salmon
Lemon Pepper Salmon Steaks, 37
Oriental Glazed Salmon, 37
Salmon Terrine, 39
Sauces
Bourbon Sauce,
Bread Pudding with, 102
Caper-Wine Sauce,
Leg of Lamb with, 20
Citrus Sauce,
Gingerbread with, 100
Cranberry Sauce,
Turkey Squares with, 34
112
Index
Creole Sauce,
Baked Grouper with, 36
Cucumber-Dill Sauce,
Lamb Chops with, 20
Hot Cheese Sauce,
Chicken with, 30
Lemon Sauce,
Tuna Croquettes with, 40
Mustard Sauce,
Asparagus with, 82
Tarragon-Mustard Sauce,
Tasty Chicken Bites with, 7
Orange Sauce,
Swordfish with, 39
White Wine Sauce,
Chicken and Peppers in, 28
Shrimp
Cashew Shrimp, 46
Chicken and Shrimp Jambalaya, 62
Chinese Seafood and
Chicken Rice Casserole, 45
Garlic Shrimp, 10
Crab-Shrimp Bake, 50
Speedcook Techniques, 6
Spinach
Beef and Spinach Pinwheels, 22
Crustless Spinach Quiche, 71
Sole Florentine, 42
Spinach and Artichoke Bake, 80
Spinach-Stuffed Mushrooms, 8
Squash
Vegetable Frittata, 69
Yellow Squash Casserole, 80
Zesty Tomatoes and Squash, 77
Zippy Zucchini, 77
Stews
Beef Burgundy, 60
Beef Stew, Classic, 61
Chicken and Shrimp Jambalaya, 62
Herbed Beef Stew, 64
Meatball and Vegetable Supper, 63
Southwest Chili, 61
Spanish-Style Chicken, 62
Spicy Pork and
Sweet Potato Stew, 60
Summer Garden Stew, 63
Using the Advantium™ 240 Oven, 5
Vegetables
Artichoke Spread, 7
Asparagus and Cheese Bake, 66
Asparagus with Mustard Sauce, 82
Baked Beans, 83
Bean Bake, Three, 84
Broccoli Bake, Cheese, 76
Broccoli Beef, 48
Cabbage Casserole, 76
Carrots, Sunday Glazed, 82
Corn and Cheese Souffle, 71
Corn Pudding, 75
Creamy Cauliflower, 75
Eggplant Italiano, 81
Frittata, Vegetable, 69
Green Bean Casserole, 74
Hash Brown Casserole,
Cheese and, 72
Lima Beans with
Bacon and Apple, 81
Mediterranean Dip
with Feta and Olives, 6
Medley, Vegetable, 83
Onions, Savory Seasoned, 74
Parmesan Potato Slices, 78
Peppers, Stuffed, 24
Potatoes with Cheese, Dilled, 79
Potatoes, Scalloped, 78
Potatoes, Scalloped Ham and, 51
Roasted Vegetables,
Pork Tenderloin Dijon with, 16
Scallion Pinwheels, 46
Spinach and Artichoke Bake, 80
Spinach Quiche, Crustless, 71
Spinach-Stuffed Mushrooms, 8
Sweet Potato Stew,
Spicy Pork and, 60
Sweet Potatoes, Candied, 79
Tomatoes and Squash, Zesty, 77
Vegetable Supper, Meatball and, 63
Yellow Squash Casserole, 80
Zucchini, Zippy, 77
ADVANTIUM™ 240 Cookbook
Cookbook
Cooking at the speed of life™
Moroccan Chicken –
recipe page 26
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