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Idiomas disponibles
Basic Omelet
1
tablespoon butter or margarine
eggs
tablespoons milk
Salt and ground black pepper, if desired
Heat butter in a 9-inch pie plate, 30 seconds at P10, or
until melted, turn the plate to coat the bottom with butter.
Meanwhile, combine the remaining ingredients; pour into the
pie plate. Cook, covered with aluminun foil, on OMELET.
Let
stand 2 minutes. With a spatula, loosen the edges of the
omelet from the plate; fold into thirds to serve.
Yield: 1 serving
Approx. cooking time: 4 minutes
NOTE: Double ingredients for a 4 egg Omelet.
CASSEROLE
Shepherd's Pie
1
pound lean ground beef
cup frozen peas, thawed
cup chopped onion
1
tablespoon gravy powder
.%2
teaspoon curry powder
Ys
teaspoon salt
Ys
teaspoon ground black pepper
2
cups mashed potatoes
In a 2-Qt. casserole dish, crumble the beef and cook for
5-7 minutes at P6, until the meat is cooked; stirring twice.
Add the remaining ingredients, except the potatoes.
Stir well and spread the potatoes evening on the top.
Cover with a lid and cook on CASSEROLE.
Yield: 4 servings
Approx. cooking time : 20 minutes
Tuna Casserole
1
can (6 02.) drained and flaked tuna
4
cups cooked and drained noodles
1
can (10°/.02.) condensed cream of mushroom
soup
1
can (4 oz.) mushroom pieces and stems, drained
1
package (16 oz.) frozen peas, defrosted
%-
cup milk
1
cup crushed potato chips
'2
cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noodles, soup,
mushrooms, peas and milk; mix well. Cover
with vented plastic wrap. Cook on CASSEROLE.
Top with potato chips and cheese.
Yield: 4 - 6 servings
Approx. cooking time : 20 minutes
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Sees
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Sere
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Soares
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eef and Macaroni Casserol
1
pound iean ground beef
1
small chopped onion
chopped green bell pepper
1
cup chopped celery
cans (15 oz.) tomato sauce
cups water
1
cup uncooked elbow macaroni
1
teaspoon parsley
Ye
teaspoon salt
Ya
teaspoon ground black pepper
Ys
cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casserole. Cook for
5-7 minutes at P6 or until the meat is cooked, stirring twice.
Add onion, peppers, and celery. Cook for 3-4 minutes at P10
Add the remaining ingredients, except cheese. Cover with a lid
or vented piastic wrap. Cook on CASSEROLE. Sprinkle with
cheese. Cover and jet stand 5 minutes.
Yield : 4- 6 servings
Approx. cooking time : 20 minutes
Macaroni and Cheese
cup butter
tablespoons chopped onion
clove minced gartic
cup flour
teaspoon dry mustard
teaspoon salt
teaspoon ground black pepper
cups milk
cups grated cheddar cheese
oz. macaroni, cooked and drained
Y%s
cups bread crumbs
1
teaspoon
paprika
Ya
2
1
Ya
1
1
Ya
2
2
8
In 1-Qt. casserole , melt the butter for 40 seconds at P10. Add
onion and gartic and cook for 1 minute at P10. Stir in flour,
mustard, salt, and pepper then, gradually add the milk.
Cook for 3-4 minutes at P10, stirring once. Continue cooking
for 3-4 minutes at P10 or until the sauce thickens. Stir in the
cheddar cheese. Stir the sauce into the macaroni, in a 2-Qt.
casserole. Top with bread crumbs and paprika. Cover with
vented plastic wrap. Cook on CASSEROLE.
Yield : 6 servings
Approx. cooking time : 20 minutes
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