Microwave Recipes
OMELET
Basic Omelet
1tablespoon butter or margarine
2eggs
2tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe
Cook, covered with vented plastic wrap, using OMELET selec- tion. Let stand 2 minutes. With a spatula, loosen the edges of the omelet from the plate, fold into thirds to serve. Always use scrambled eggs.
Yield: 1 serving
NOTE: Double ingredients for a 4 egg Omelet. (Cook at P6 power for 5 minutes.)
CASSEROLE
Shepherd’s Pie
1pound lean ground beef 1/2 cup frozen peas, thawed 1/4 cup chopped onion
1tablespoon gravy powder 1/2 teaspoon curry powder 1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups mashed potatoes
In a
Yield: 4 servings
Macaroni and Cheese
1/4 cup butter
2tablespoons chopped onion
1 clove minced garlic
1/4 cup
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
2cups milk
2cups grated cheddar cheese
8oz. (1/2 lb dry weight) macaroni, cooked and drained 1/3 cup bread crumbs
1 teaspoon paprika
In a
Yield: 6 servings
Beef and Macaroni Casserole
1pound lean ground beef
1small onion, chopped
1/2 green bell pepper, chopped
1cup chopped celery
215 oz. cans tomato sauce
11/4 cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated cheddar cheese
Crumble the ground beef in a
Stir in onion, peppers and celery. Cook for
Sprinkle with cheese. Cover and let stand 5 minutes.
Yield:
Tuna Casserole
16 oz. can tuna, drained and flaked
4 cups cooked and drained noodles
1103/4 oz. can condensed cream of mushroom soup
14 oz. can mushroom pieces and stems, drained
116 oz. package frozen peas, defrosted
3/4 cup milk
1cup crushed potato chips
1/2 cup grated cheddar cheese
In a
Yield:
17